Posts Tagged ‘Quail’
GameSaver: How to Package Small Game Birds
Scott shows how to package small game birds using your GameSaver without their tiny bones poking holes in your bag.
Read MoreHot Quail
An adaptation of a popular New South preparation for fried chicken, but here at the Sporting Chef, we use quail. The key is to season your quail BEFORE tossing it in egg and flour to help the seasonings “stick” better.
Read MoreRoasted Quail with Pheasant Sausage Stuffing
This is a great way to stretch a few upland birds into dinner and makes good use of an older and “toothier” rooster for the stuffing. If you are adept at boning out a quail while keeping the body intact, it will allow for additional stuffing.
Read MoreStuffed Boneless Quail
The key is brining!! Brine for 2-3 hours in saltwater to remove blood/gamey taste.
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