Had a solid quail shoot this weekend and I've got 17-18 in the freezer. In the past, I've always grilled or fried em. Anybody else with a good recipe to recommend?

Slice up some breasts and make fajitas

Brown them after you've floured/salted and peppered them. Pour off exceed grease and make a blonde roux. Deglaze with Sherry ( not cream sherry). Add 2 parts water ( compared to the amount of Sherry), cover and place in an oven at 350. After an hour or hour and a half remove lid , add more water and rotate the birds breast up. Continue baking at same temp for another 30 ork so minutes. Serve over Wild Rice or Toast! They tend to dry out too much grilled or fried.

You want the birds almost covered with the water/Sherry to start with.

That sounds great! Appreciate it!

Quail is one of my absolute favorite birds to eat. I like them grilled the best but chicken fried is good to. They are also very good smoked. I disagree with the post above about them drying out when grilled or fried. As long as you aren't overcooking them, they are delicious when prepared by those methods. Also, quail isn't a tough meat so there is no need to cook for long periods of time.

If you're looking for something different, try stuffing them with a stuffing of your choice (cornbread stuffing with andouille sausage doesn't suck). Once stuffed, grill over mesquite and you've got some mighty fine eats.

One last thing to keep in mind...quail is ok to eat when not cooked well done. I prefer medium as it allows the bird to retain moisture and stay tender. Anything under medium I don't care for purely from a texture standpoint.

With all of that said, it's really hard to beat simply grilled over mesquite....or oak...or pecan.

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Brown them after you've floured/salted and peppered them. Pour off exceed grease and make a blonde roux. Deglaze with Sherry ( not cream sherry). Add 2 parts water ( compared to the amount of Sherry), cover and place in an oven at 350. After an hour or hour and a half remove lid , add more water and rotate the birds breast up. Continue baking at same temp for another 30 ork so minutes. Serve over Wild Rice or Toast! They tend to dry out too much grilled or fried.

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Interesting recipe, but I like my chicken and quail fried with mashed taters n cream gravy! Can't beat it in my book. Now, if I could only find some quail to fry up...

I'm a fan of stuffing them with a Riccotta Choriqueso and grilling over mesquite.

That was my Mom's recipe. Back when there were birds, Dad and I killed over 300/ yr .

Chef, you're right. But most rednecks cookem "dead done!"

Breast them out, chicken fry them in a light milk and flour coating and serve over biscuits with a cream gravy for breakfast. Best breakfast you will ever have.

If they are whole, stuff with jalapeno boudin, brush with a butter/olive oil mix, season with garlic pepper, wrap with bacon and cook in the oven at 375 for 41 minutes. Or cook over pecan and mesquite coals until done. Serve over rice pilaf with salt pork grean beans on the side.

One of my vendors smokes some every year at Thanksgiving, and they are card carrying gurus at it. Absolutely phenominal.

Take them to your brothers house. He'll cook them up real good and even let you have one or two.

Bacon Wrapped Quail

• 10 whole quail
• 1/4 cup flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 2 tablespoon shortening

Directions:

Clean birds and set aside.Place flour, garlic salt, paprika, and pepper in a plastic or paper bag; add the quail breasts and shake until meat is well coated.Wrap large slice of bacon around the breast of each bird.Heat shortening in medium skillet over high heat on side burner or bbq grill and brown birds on both sides.Let cook until just browned all over, about 5 min. per side, then remove the birds to a platter and keep them warm while preparing the sauce.

BBQ Sauce Ingredients:

• 1 med. onion, sliced
• 1 tablespoon shortening
• 2/3 cup water
• 2 teaspoon cornstarch
• 1 cup Cattlemen's Golden Honey bbq sauce
• 2 teaspoon soy sauce

BBQ Sauce Directions:

Cook and stir onion until crisp-tender in same skillet used for quail. Blend water, cornstarch, bbq sauce and soy sauce and pour into skillet. Cook and stir constantly until sauce thickens and boils. Continue stirring and allow to boil for one minute.Add quail to sauce, heat through, and serve on bed of freshly made pico de gallo.