Lazy Dinner
 

Did one tenderloin on the top of the stove seasoned with my old stand by Cajun seasoning and a little bacon grease so it didn’t stick to much two minutes on three sides and done . Already made a pot of mixed vegetables a day or two ago and made a pot of mashed potatoes today think it was eight small and medium potatoes .

Yum. The galloping gourmet is back. Looks really good.
Funny how us single guys come up with some good vittles isn't it?

Being single is not a requirement; you only need a wife who refuses to cook any wild game. Necessity is the mother of invention.:)

I'm lucky, my wife not only cooks wild game, but enjoys eating it also. Yes, her father hunted. She gave me hell for not shooting a deer this year.

Save some t-loins for July!!

Anybody have a good quail recipe to share, have a good many in the freezer from this season, vacuum sealed. With the weather event now hitting most of us east of the Mississippi, doing some cooking today with the wife. A couple SD pheasants are in the oven and a package of peaches from the only peach tree on the farm laid out to make a peach cobbler (gluten free, wife is a celiac).
Wanted to go to antique shops this afternoon, but driving rain has turned to heavy snow, roads look slippery, good afternoon to chill out.

I like quail marinated in OJ then rubbed with your favorite seasoning and done on a Traeger. Great flavor and tender. I’ll be making some for the Friday Night Feed in July. :cool:

A South Carolina recipe .

I like this quite a bit for quail or partridge breasts . Don’t always do the spatzel , I’d just as soon have coleslaw and three bean salad or mashed taters .

First night in Sanford last year I made the cutlets and had brought broccoli cauliflower slaw as well as three bean salad . And Mr. Hall made Oysters Rockefeller . It was quite the feast if I say so myself !

You may say so and I will second that one. Good food for sure.PS: Do not enter an oyster eating contest with Mr. Hall. I'm quite confident on picking the winner :bowdown:

Harold, look up buttermilk fried Quail on the web. I promise you you won't eat them any other way after this.

Daryl, I bet if we buttermilk fried an old butt pad it would taste good! Anything done that way is amazing. I will slice a deer backstrap into 1/2" thick slices, pound it 1/4" thick, buttermilk fry it quickly and that next to eggs and homefries is guaranteed to put you back to bed instead of into a tree stand.

Greek style quail is good too. Add flour and seasoning to a brown bag and shake the quail up in it. Then you place it in a covered pan in the oven with broth and plenty of onions. It makes a deliciously thick gravy and the quail isn't bad either. :cool::whistle: