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Quail
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<blockquote data-quote="Jogeephus" data-source="post: 1057546" data-attributes="member: 4362"><p>My favorite recipe is illegal to make in the states.</p><p></p><p>Here is a very good recipe for quail but I warn you, you will not want to share any with your family and you might even growl at them while your backed in the corner lapping at the dish if they dare come near you.</p><p></p><p>First, make a brine using the following.</p><p></p><p>8 cups of apple juice</p><p>1 onion diced in little pieces (about a 1/2 cup)</p><p>1 TBS diced garlic (about 3-4 cloves)</p><p>2 TBS black pepper</p><p>1 TBS ground mustard</p><p>2 bay leaves</p><p>1/4 tsp nutmeg</p><p>1/2 cup brown sugar</p><p>1/2 cup kosher salt</p><p></p><p>Bring to boil then simmer for 20 minutes. Cool brine and soak birds in it for 24 hours, refrigerated.</p><p></p><p>After 24 hours in the brine I took 2/3 cup of flour and mixed in 2 TBS salt and 1/2 tsp of pepper and dredged the birds in this mix and set aside.</p><p></p><p>In a dutch oven I heated 4 TBS of butter and added 1 pound of sliced mushrooms and sauteed them for a about six minutes then took the mushrooms out and set to the side.</p><p></p><p>I then added a cup of butter to the pot and browned the quail on each side on fairly high heat to form a nice crust and then set them in a casserole dish.</p><p></p><p>Then I added 1/2 cup plus 2 tbs of left over flour along with 4 cups of chicken broth and 1 cup of straw/apple wine (any white wine or any wine will do) to the pot and mixed until the gravy thickened.(I had two glasses of this and got almost drunk, third glass cinched the deal so I guess you call it wine but maybe not but who cares) Once it thickened, I added the sauteed mushrooms and heated everything for a bit then poured gravy over the quail and stuck the casserole dish in a preheated 350F oven for one hour.</p><p></p><p>End result is this</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Quail/IMG_5898.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Served with homegrown broccolli, peas and a long grain vegetable rice mix. The quail had a wonderful flavor and were some of the most tender, moist and savory quail I've ever tasted - or it could have been the wine talking.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Quail/IMG_5899.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1057546, member: 4362"] My favorite recipe is illegal to make in the states. Here is a very good recipe for quail but I warn you, you will not want to share any with your family and you might even growl at them while your backed in the corner lapping at the dish if they dare come near you. First, make a brine using the following. 8 cups of apple juice 1 onion diced in little pieces (about a 1/2 cup) 1 TBS diced garlic (about 3-4 cloves) 2 TBS black pepper 1 TBS ground mustard 2 bay leaves 1/4 tsp nutmeg 1/2 cup brown sugar 1/2 cup kosher salt Bring to boil then simmer for 20 minutes. Cool brine and soak birds in it for 24 hours, refrigerated. After 24 hours in the brine I took 2/3 cup of flour and mixed in 2 TBS salt and 1/2 tsp of pepper and dredged the birds in this mix and set aside. In a dutch oven I heated 4 TBS of butter and added 1 pound of sliced mushrooms and sauteed them for a about six minutes then took the mushrooms out and set to the side. I then added a cup of butter to the pot and browned the quail on each side on fairly high heat to form a nice crust and then set them in a casserole dish. Then I added 1/2 cup plus 2 tbs of left over flour along with 4 cups of chicken broth and 1 cup of straw/apple wine (any white wine or any wine will do) to the pot and mixed until the gravy thickened.(I had two glasses of this and got almost drunk, third glass cinched the deal so I guess you call it wine but maybe not but who cares) Once it thickened, I added the sauteed mushrooms and heated everything for a bit then poured gravy over the quail and stuck the casserole dish in a preheated 350F oven for one hour. End result is this [img]http://i102.photobucket.com/albums/m114/jogeephus/Quail/IMG_5898.jpg[/img] Served with homegrown broccolli, peas and a long grain vegetable rice mix. The quail had a wonderful flavor and were some of the most tender, moist and savory quail I've ever tasted - or it could have been the wine talking. [img]http://i102.photobucket.com/albums/m114/jogeephus/Quail/IMG_5899.jpg[/img] [/QUOTE]
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