I've seen a few requests on here from people looking for the best way to cook quail. My family has been making quail breakfast on Christmas Morning for the past four generations, it's a very special part of my childhood and I hope to pass it on to my son when he is of age. This isn't really a recipe-driven process, but I took the time this year to snap a few pictures and take notes along the way. Hope y'all enjoy...
Separate legs from breast & skin all parts
Discard sternum and wings
If desired cut legs below the “knee” and discard
Rinse & dry meat (just enough to remove excess water but not so much to prevent the flour from sticking)
Salt & Pepper liberally on wax paper
Do not “stack” meat as this will prevent the breading from sticking properly
Heat butter flavored Crisco in fryer (1/2-3/4” deep) @ 380
Dust quail in flour (faster if you use the paper bag method)
Start with the breasts first as they take longer to cook
Place breasts in grease on their side (if grease is deep enough you can place bone side down to immerse)
Fry 10-15 minutes turning frequently as breading starts to brown to avoid burning
Remove from fryer and place on paper towel to absorb excess grease
Once the breasts are done, start adding legs to the fryer (should be completely immersed)
If your grease is the correct temp they’ll start to float after 2-3 minutes
Turn as needed to cook evenly (5-7 minutes total)
Drain grease from fryer, leaving behind the cracklins and just enough grease to make your gravy (reduce heat to 200-225)
Mix 1/4 cup flour with 1/2 cup milk in sealable container, shake until thoroughly mixed
Add slowly to grease in small increments, stirring constantly as flour absorbs grease
Do not use entire milk/flour mixture during this process, start small and add more as needed
Add milk as necessary to achieve desired consistency, Salt and Pepper to taste as gravy thickens
Goes well with garlic cheese grits & biscuits
As Papaw always used to say "I wonder what the poor folks are eatin' this morning?"
Separate legs from breast & skin all parts
Discard sternum and wings
If desired cut legs below the “knee” and discard
Rinse & dry meat (just enough to remove excess water but not so much to prevent the flour from sticking)
Salt & Pepper liberally on wax paper
Do not “stack” meat as this will prevent the breading from sticking properly
Heat butter flavored Crisco in fryer (1/2-3/4” deep) @ 380
Dust quail in flour (faster if you use the paper bag method)
Start with the breasts first as they take longer to cook
Place breasts in grease on their side (if grease is deep enough you can place bone side down to immerse)
Fry 10-15 minutes turning frequently as breading starts to brown to avoid burning
Remove from fryer and place on paper towel to absorb excess grease
Once the breasts are done, start adding legs to the fryer (should be completely immersed)
If your grease is the correct temp they’ll start to float after 2-3 minutes
Turn as needed to cook evenly (5-7 minutes total)
Drain grease from fryer, leaving behind the cracklins and just enough grease to make your gravy (reduce heat to 200-225)
Mix 1/4 cup flour with 1/2 cup milk in sealable container, shake until thoroughly mixed
Add slowly to grease in small increments, stirring constantly as flour absorbs grease
Do not use entire milk/flour mixture during this process, start small and add more as needed
Add milk as necessary to achieve desired consistency, Salt and Pepper to taste as gravy thickens
Goes well with garlic cheese grits & biscuits
As Papaw always used to say "I wonder what the poor folks are eatin' this morning?"
Comment