Side Dish Recipes

Quail is such a mild white meat and really, it is all breast. But you need quite a bit of these small birds to really do any sort of meal. If crab meat isn’t in your budget to stuff the tomatoes, try it with bay shrimp or fresh fish.  Serve the quail on a bed…

In many parts of the country, just about any sauce is referred to as “gravy”. It doesn’t matter that the gravy is actually a reduction of port wine, fresh berries and shallot, finished silky-smooth with a touch of butter…it’s still gravy. This simple, um, gravy takes on some smoky-hot Southwestern flavors from chipotle peppers. Use…

This recipe is borrowed from a traditional Asian chicken recipe. I’ve left out a few ingredients to make it simpler. Feel free to experiment with your own version by adding ingredients like oyster sauce, pepper flakes, etc. This recipe is also great with marinated dove breasts and any other game bird breast meat.

This recipe calls for quail breast fillets. Save the legs for a future appetizer. Use the same marinade and toss them on the grill. Roast the bodies in an oven with onion, carrot and celery. Then simmer in water for several hours with herbs, garlic and peppercorns and strain to make a flavorful quail stock.

This recipe comes from chef Lisa Freeman of Lodi, California. Lisa can cook like nobody’s business. She will also prepare a memorable fish and/or game dinner for you and your guests. Find our more about Lisa on my Sporting Friends page. 

I grew up in Virginia when we still had coveys of wild bobwhite quail and knew where to find them. I went to college in Tucson AZ in the mid-seventies and found huge numbers of Gambel’s quail. Although huntable populations of quail are harder to come by, they’re still my favorite bird to hunt and…