Fresh fried quail breasts !
 

Plunder from this past weekends boxbird shoot so I brought the breasts of a dozen quail to the shop for lunch today . Cajun seasoned two minutes per side and they’re quite tender . Also sautéed green peppers with onions . Added three bean salad and broccoli cauliflower coleslaw from Yoders ! Rather tastey if I say do myself .

If you can you need to marinate the quail breasts in your favorite wet or dry marinade then cook them on a Traeger. Phenomenal!!

Well I have 88 more quail in the freezer . Might give them a test run in my George Forman grill :whistle: But todays effort was rather tastey none the less :cool:

Google "buttermilk fried quail" and you will never eat them any other way.

Daryl

I'll take venison backstraps and slice them into 1/2" medallions and pound them thin. Buttermilk batter toss in seasoned flour and fry those for your breakfast meat. Like literally one minute to two per side. Amazing with eggs hash browns and piping hot coffee : )

Yes Andy, the buttermilk soak, then seasoned flour, no matter what game it is makes a huge difference.

Ah, yes - the "buttermilk soak"! The universal solvent for sea duck recipes!!

ROTFL :rotf:

Craig, I love your style. Do you hang your birds undrawn for a couple days in cool weather to improve flavor and tenderness?

No sir . I had those birds breasted out ninety minutes after I got home . By that I mean both breasts still attached to the breast bone . When I get ready to cook them I fillet the brest from the bone the best I can . I got an aversion to leaving anything overnight etc unless absolutely necessary . I’ve got caught in the past with a large amount of this or that to clean the next day or whatever and I just prefer to get it done as quickly as possible . With birds however I do soak the breasts in salt water one to three nights rinsing each day . That a twofold thing first off I inspect for feathers I’ve missed etc and secondly hopefully it draws any blood out .

I'm guessing you don't eat woodcock entrails either Craig? : )

Craig, are your breasts skin on or skinless?

Nope , I’ve not had a woodcock in over thirty years .

Skinless

Too bad. Woodcock and grouse in bourbon cream sauce is delicious.

I love fried quail. I usually separate the legs and cut the breast in half. Fry’em up and serve with grits and biscuits. I let everyone else eat the breasts and I gorge myself on the legs.

I’m big on fried taters coleslaw and rolls with them at home . But the stuff I picked up at Yoders was pretty tastey and lighter than what I would’ve eaten at home .

When I get to heaven, and if St. Peter meets me at the golden gates and says "Welcome to heaven, what do you want for supper?, I will answer "Fried quail and grits, with some lard heavy biscuits on the side, thank you.". I can think of nothing better.

And St. Peter will say, “Y’all come on in!”