Barbecued Quail Breasts

• 10-15 quail breasts, cleaned and lightly salted (or dove)
• 10-15 slices of bacon
• 20-30 toothpicks

Cut bacon in half and wrap around quail breast. Secure bacon with toothpicks. Cook on prepared grill 5 minutes on each side over medium heat. Meat also may be filleted, then wrapped in bacon and used as shish kebab. Allow 3-4 quail per serving.

Quail And Mushrooms

• 6 quail
• 1 T. butter
• 1 tsp. chopped parsley
• 1 tsp. chopped onion
• 1 T. flour
• 1 can mushrooms with liquid
• 1 cup sherry
• 1/2 tsp. pepper
• 1/2 tsp. salt
• Tabasco sauce to taste

In separate skillet, brown quail.

Make sauce: Saute parsley and onion until brown; add flour and brown. Add mushrooms with liquid, sherry, salt and pepper. Cook thoroughly.

Place quail breast side down in sauce, simmer 1/2 hour or until tender.

Hunter's Quail

• 4 quail
• Salt and pepper to taste
• 4 cups cabbage, shredded
• 4 slices bacon, cooked crisp and crumbled
• 16 large cabbage leaves
• 2 Tbsp. butter
• 1 cup chicken broth
• 4 small apples, sliced
• 1/4 tsp. crushed thyme
• 1/4 tsp. crushed tarragon
• 1/4 tsp. caraway seeds
• 1 tsp. salt
• 1/4 tsp. pepper

Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.

In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce. Serves 4.

Lemon Pepper And Pineapple Quail

• 4 small game birds, chukar, quail, etc.(1-2 birds/person)
• 1 bottle (12 oz) Lawry's Lemon Pepper with Lemon Juice Marinade
• 2/3 cup packed brown sugar
• Prepared stuffing
• Lawry's Lemon Pepper
• 2 cups pineapple chunks
• Butter
• Mint leaves (garnish)

In small bowl, combine Lemon Pepper with Lemon Juice Marinade and brown sugar; blend well to dissolve sugar. In resealable plastic bag, combine marinade mixture and game birds. Seal bag and refrigerate 2 hours, turning occasionally. Sprinkle cavity of birds with Lemon Pepper. Using your favorite stuffing (wild rice and mushroom is excellent), stuff, truss, and place birds, breast side down, in baking pan. Place a few dots of butter on top of birds. Pour remaining marinade over birds. Bake in 350 degree F. oven 1 1/2 to 2 hours. Baste occasionally with pan juices. Add pineapple last half hour of cooking. If birds need browning, leave uncovered at this time and raise oven temperature to 400 F.

Makes 2 to 4 servings.

Presentation: Serve birds whole with pineapple arranged around bird. Pour a little of the pan juices over the top and serve remainder in a small pitcher or side dish. Garnish with mint leaves.

North Woods Wild Fowl & Sauce

(Pheasant, quail, grouse, guinea hen or other wild fowl)

North Woods Sauce:

• 1/4 cup finely chopped onion
• 2 Tbsp. vegetable oil
• 1 Tbsp. cornstarch
• 1 cup chicken broth(or 2 tsp. chicken bouillon dissolved in 1 cup water)
• 1 tsp. brown sugar
• 1 tsp. grated orange peel
• 1/4 cup orange juice
• 1 cup fresh seedless grapes
• 1/4 tsp. crushed fennel seed
• 2 Tbsp. chopped fresh parsley OR dried parsley
• Salt to taste

Roast fowl, covered, in oven at 300 degrees F. until nearly done OR cut fowl in serving pieces and coat with mixture of 1/2 cup finely crushed cornflakes, 1/4 cup flour, salt and pepper. Fry in 2 tablespoons vegetable oil until tender. Set aside. Make sauce by sauteing onion in oil until transparent. Stir in cornstarch, broth, brown sugar and orange peel. Bring mixture to a boil, stirring as it thickens. Add orange juice, grapes, fennel, parsley and if desired, salt. Pour over fried fowl in casserole; bake at 350 degrees F. for 12 minutes. Roasted fowl can be brushed with sauce and returned to oven at 325 degrees F. to complete cooking. Yield: each pheasant serves 2.

Serve with: Wild Rice Side Dish

• 1/4 cup butter
• 1/4 cup chopped onion
• 1 cup uncooked wild rice
• 8 oz. fresh mushrooms, cleaned and sliced
• 3 cups chicken broth
• 1 Tbsp. soy sauce
• Almonds, optional

Melt butter in skillet; add onions. Saute until onions are transparent. Add rice and mushrooms to mixture; stir and cook for about 5 minutes. Set aside. Heat chicken broth and soy sauce to boil. Place rice mixture in 1-1/2 to 2-quart casserole; pour broth over all. Stir to mix. Cover with lid; bake at 325 degrees F. for 1-1/2 hours or until all liquid is absorbed. May add almonds, if desired. Yield: 8 servings.

Source: The Best Of Country Cooking

Quail With Rice

• 4 bacon strips
• 8 quail (about 2 lbs.)
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1/2 cup minced fresh parsley
• 2-1/2 cups chicken broth
• 1 cup uncooked long grain rice
• 1/2 tsp. salt
• 1/4 tsp. lemon-pepper seasoning

In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked. Yield: 4 servings.

Source: Taste Of Home

Quail In Mushroom Gravy

• 3/4 cup all-purpose flour, divided
• 1 tsp. salt
• 1/2 tsp. pepper
• 6 quail (1/3 to 1/2 lb. each)
• 1/2 cup butter or margarine
• 1/2 lb. fresh mushrooms, sliced
• 2 cups chicken broth
• 2 tsp. minced fresh thyme OR 3/4 tsp. dried thyme
• Hot cooked noodles, optional

Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2-1/2 qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350 degrees F, for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired. Yield: 6 servings.

Source: Taste Of Home

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