How best to prepare a quail to eat

[GSPVIZ]

So I went on my first quail hunt this weekend. We traded the birds in for some frozen ones.

I see most recipes tell you to use semi de-boned quail. How do you remove the bones?

Can you eat the bird with the bones, or are you just asking for trouble?

[aylaschamp]

1. Cut off the ball and socket wing joint from each side and remove the breast from the bird.


2. Run the blade of your poultry shears under each rib cage.


3. Clip off the sternum.


4. Pull the sternum with attached ribs over the front part of the breast.


5. skin off the legs and leave them whole. their a bugger to debone!



This leaves you with a semi-boneless quail breast. You can fry a half a dozen in a 12" pan is less than 10 minutes. I like to use a brine on mine before frying them.

[Rick Hall]

We like them best simply deep fried with the bones in but do the legs seperately from the breasts to keep from overcooking the tasty little morsels.

[bwjohn]

My favorite way, once they are deboned, is to wrap them in bacon and grill them. I soak some tooth pics in water for a while, wrap one breast with one strip of bacon and then grill until done.

[gar-dog]

My favorite way, once they are deboned, is to wrap them in bacon and grill them. I soak some tooth pics in water for a while, wrap one breast with one strip of bacon and then grill until done.

+1 on this! But those of us from TX will slip in a sliver of jalapeno too...

[bobman]

I like to put them breast down in a corning wear pot cover them completely with creme of mushroom soup and cook for 1 hr at 350, yummy

[Russmill84]

My favorite way, once they are deboned, is to wrap them in bacon and grill them. I soak some tooth pics in water for a while, wrap one breast with one strip of bacon and then grill until done.

+1 on this! But those of us from TX will slip in a sliver of jalapeno too...

Spoke my words exactly!! You absolutely can NOT have it with out jalapeno! it makes the world go 'round!

[RayGubernat]

My wife does quail about as well as I have ever had, and tender as butter.

I separate the breasts and legs and she breads(egg first then seasoned breadcrumbs) and fries them till they are crisp ..but not completely done.

Then she arranges them in a covered baking dish with a little bit of water in the bottom of the baking dish and bake/steam for about 20-30 minutes. They come out tender as butter and the liquids make their own gravy.

Another way is to make them cacciatore, in a frying pan with peeled tomato and onion and celery and appropriate spicing, and a little vino. If you want to cheat...use a good tomato and Basil jarred sauce like Classico.

RayG

[Greg Jennings]

Man, Ray, it's almost lunch time here (for those of us that eat breakfast at 5:30) and that's making my mouth water....

[prairiefirepointers]

My favorite way, once they are deboned, is to wrap them in bacon and grill them. I soak some tooth pics in water for a while, wrap one breast with one strip of bacon and then grill until done.

+1 on this! But those of us from TX will slip in a sliver of jalapeno too...

+1 me to!