Type what you have

Ingredients

• ✓ quail
• garlic powder
• salt
• black pepper
• all-purpose flour
• shortening
• water
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
2. 2 Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
3. 3 Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

By Jen Lee

Ingredients

• ✓ quail
• parsley
• paprika
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine parsley, paprika, garlic powder, salt, and black pepper in a bowl; stir in olive oil until combined. Brush over both sides of each quail.
3. 3 Grill 8 minutes. Carefully flip with tongs; grill 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ quail
• ras el hanout
• olive oil
• carrot
• leek
• garlic
• apricot
• potato
• cherry tomato
• loomi aswad
• cilantro

Instructions

1. 1 Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
3. 3 Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
4. 4 Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
5. 5 Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
6. 6 Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
7. 7 Sprinkle with fresh coriander before serving. Serve with ice cold milk.

By Buckwheat Queen

Ingredients

• ✓ quail
• pork
• parsley
• carrot
• celery
• garlic
• bread crumb
• black pepper
• bacon drippings

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
3. 3 Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
4. 4 Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

By Cookiemonstor0909

Ingredients

• ✓ quail
• sage
• pancetta
• butter
• brandy
• beef stock
• white wine
• salt
• black pepper
• onion
• arborio rice
• parmigiano cheese

Instructions

1. 1 Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks.
2. 2 Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish.
3. 3 Roast in the preheated oven until quail are no longer pink in the centers and juices run clear, about 12 minutes, moistening with juices as needed.
4. 4 Remove baking dish from the oven and transfer juices to the saucepan; add quail. Cover and cook over low heat, turning frequently, for another 6 minutes.
5. 5 Meanwhile, heat 1/2 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice and stir until coated in butter and starting to toast, 2 to 3 minutes.
6. 6 Reduce heat to medium and stir in remaining wine. Let wine simmer until it has mostly evaporated, then stir in 1/3 of the remaining broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring risotto constantly, 15 to 20 minutes.
7. 7 Stir remaining butter and 1/2 of the Parmigiano cheese into the risotto.
8. 8 Serve each quail on a bed of risotto. Drizzle edges of risotto with pan juices and sprinkle remaining Parmigiano cheese on each quail. Serve hot.

By paigetheblogger