Anyone got any good pheasant and quail reci
I found these recipes in one of my wild game cookbooks that I have and thought I would share them with you.
2 pheasants, preferably young birds, quartered
1/4 cup peanut or safflower oil
2 large sweet onions, sliced about 1/2 inch thick
1 clove garlic, mashed
1 bay leaf
1 teaspoon dried thyme, crushed coarsely
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon chopped parsley
1 1/2 cups condensed chicken broth(canned)
1 cup water
1 teaspoon flour
Heat the oil in a deep, heavy skillet and brown the pieces of pheasant lightly. Remove the pieces and put them to drain on paper towels. In the remaining fat, saute the onions, adding the garlic and bay leaf and sprinkling the thyme and nutmeg over the onions as they cook. When the onions begin to become transparent, return the pieces of pheasant to the skillet, add the salt and parsley. Combine the broth and water and pour into the skillet. Reduce the heat until the broth is just simmering, cover skillet and cook 35 to 45 minutes, until the pheasant is so tender that the pointed end of a wooden toothpick pierces the drumstick. Drain solid ingredients from the skillet to a warmed platter or serving plates, bring the liquid in the pan to a slow boil and stir in the flour to thicken. Pour the resulting sauce over the pheasant and onions and serve. Serves 4.
Tater Fried Quail
8 quail, cleaned and skinned
Salt and pepper
1/2 teaspoon garlic powder
2 cups dehydrated potato flakes
1 tablespoon dried parsley flakes
4 tablespoons butter
Lightly beat the eggs and add the salt, pepper, and garlic powder. Dip the quail into the egg mixture, then roll it in the potato flakes mixed with dried parsley. Dip it again into the eggs; roll it once more in the potato flakes. The birds should now have a heavy crust. Melt the butter in a skillet and brown the quail on all sides. Add 1/2 cup water to the skillet; cover and let the quail steam for about 8 minutes. Remove the cover and cook for another 2 minutes to crisp up the crust.
4 quail, cleaned
Salt and pepper
1/4 cup melted butter
Split each quail in half and place it cut-side down on a well-butterred rack. Season with salt and pepper. Brush with melted butter. Broil for 15 to 20 minutes, or until browned. Brush frequently with melted butter. Serve on toast.