Quail can be prepared a variety of ways including roasted, braised, fried, slow-cooked, and grilled. Six quail species are native to North America and many states offering a hunting season for the bird. The first people in America to take advantage of quails as a food source were Native Americans. Whether harvested in the wild or purchased from a farm, quail meat is known for its rich flavor and tender texture.
Recipe Servings: 2
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 quails, dressed
- 1 tsp salt and more to taste, divided
- ½ tsp ground black pepper and more to taste, divided
- 1¾ cups all-purpose flour, divided
- ½ cup oil
- 4 oz crimini mushrooms, chopped
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 2 tsp garlic, minced
- ½ tsp dry thyme
- ½ cup dry red wine
- 1 cup chicken stock
- 2 tsp Worcestershire sauce
Directions
- Rinse the quail under cold running water and pat dry with paper towel. Season quail with desired amount of salt and pepper.
- Whisk together 1½ cups flour, 1 teaspoon of salt, and ½ teaspoon of ground black pepper in a shallow dish.
- Heat oil in a large skillet over medium heat.
- Brown the quails in hot oil for 1–2 minutes on each side or until the skin is golden. Place the browned quails in the slow-cooker.
- Reserve the cooking liquid in the skillet and add mushrooms, onion, and green pepper, sautéeing just until onions begin to soften.
- Stir in the garlic, ¼ cup flour, thyme, and season with salt and pepper. Stir to coat the vegetables and cook for about 1 minute.
- Add the wine, chicken stock, and Worcestershire sauce. Bring to a boil and then pour over quails in the slow-cooker.
- Cover the slow-cooker and cook on low for 1 hour and 30 minutes or until tender.
- Serve the quails and sauce over rice, if desired.
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