Any "nice & easy" recipe using my one frozen quail ?!
Here are some great recipes and tips. You can switch the recipes around for your tastes:
Thaw quail in the refrigerator overnight. Never thaw at room temperature. Quail may also be thawed by immersing in cold water; leave the bird in its original wrappings or place it in a watertight bag. Change water every 30 minutes. Quail should thaw in an hour or less.
For quick-thawing raw or cooked quail, use the microwave at its Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn quail as it thaws. Because quail are small, take care they do not begin to cook.
Wash quail thoroughly in cold water before cooking; pat dry with paper towel.
Quail is done when its flesh gives to pressure and the internal temperature reaches 145°F (62°C).
6 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
Wipe quail with damp cloth; do not wash. Split quail; sprinkle with salt & pepper & rub thoroughly with butter. Place skin side down on broiler. Broil for 5 minutes; baste with butter. After 5 more minutes, turn, brush with melted butter, & broil for another 10 minutes. Total time: 20 minutes.
Baked Quail with Dressing
1 onion, diced
4 cups toasted bread cubes
2 eggs, beaten
4 tablespoons butter
1 can cream of mushroom soup
Salt & pepper, to taste
8 strips of bacon
Saute onion in butter.
Add bread cubes, soup, eggs, salt & pepper.
Stuff quail with dressing.
Wrap each birth with strip of bacon.
Place quail in baking pan.
Pour in small amount of water.
Bake at 350 degrees for 1 hour & 30 minutes.
Hachikop. there is a number of ways I do them, one is to split them open and marinate in a little olive oil, a squeeze of lemon, red wine (good Stuff), herbs like rosemary and thyme, salt and pepper. Then I BBQ. The other way is to de-bone them stuff and bake.