Love the Asian flavors of this dish.
Well, it’s about time for the Round Top Spring Antique Show to begin and I may not be doing a lot of cooking (at home at least) for the next 2 1/2 weeks. But here’s a recipe I did a few weeks ago that, if you like quail, you will surely like.
Annie Oakley I’m not and I couldn’t shoot a bird the size of goose. Don’t get me wrong, I could shoot a quail or any other bird if I wanted to have it for dinner BUT I couldn’t aim and get one out of the air.
My sister, Terry, use to dove hunt with her husband and they had a special way of doing them on the grill. Can’t say I’ve ever eaten dove. She got all the athletic genes out of the twin thing — racketball, tennis, golf, and hunting. I got the “cooking” gene but of course she can cook too. She got the “tamale” gene for sure and makes the best tamales I’ve tasted. When she visits in a week or so she’s helping me make some for the freezer; so I better get cooking up some of that frozen food I have stashed in my freezer to make room.
This recipe is made with quail which is one of my favorite game birds. I love quail legs wrapped in bacon and grilled and served ed with a peach haberno jelly on the side. I prefer buying quail legs but on a visit to the “city” a while back I picked up 6 quail to a pack at Krogers and knew I’d be coming up with a new recipe.
Hope you will give this recipe a try. If you have other ways of preparing quail, leave me a note below.
BLAST FROM THE PAST: This Oeuf Mayonnaise would be a nice little starter salad for any meal. I know you are thinking it’s just a boiled egg and mayonnaise but it is so good and one of the things I wanted to make before going to France. It is as simple as egg and mayo; homemade mayo or maybe Dukes if you don’t want to make the sauce. As simple as it looks and sounds it’s really a great first course appetizer.
Some of the ingredients you will need.
Put all the marinade ingredients in a bag.
Add the quail and refrigerate for about 30 minutes.
Don’t they look beautiful and delicious after my husband grilled them?
Asian Grilled Quail with Brown Rice
- 6 quail rinsed and dried
- 2 Tbsp. BBQ Sauce
- 2 Tbsp. white sesame seeds
- 1 Tbsp. chili garlic sauce paste
- 3 Tbsp. dark sesame oil
- 2 Tbsp. honey
- 3 cloves garlic finely minced
- 1/2 tsp. dried ginger
- 1/4 c. white wine
- 1/4 c. soy sauce
- 2 Tbsp. vegetable oil.
- 4-5 green onions sliced very thin for garnish
- Mix all the above ingredients except the quail and green onions and put in a zip lock bag. Add the quail, seal and refrigerate for about 30 minutes.
- Start your grill and set for medium/high. (If using oven set oven to 375°) Grill the quail for about.
- If roasting in oven: Heat about 2 tablespoons of oil and heat in skillet or Dutch oven. Sear quail on all sides. Put the pan in oven and roast uncovered for 20-30 minutes until the quail is done.
- Cook your brown rice and leave on cooktop to stay warm.
- Pour any marinade left over in a small saucepan and heat for 10 minutes.To serve, put some of the brown rice on the plate, top with 2-3 quail per person, drizzle some of the sauce over rice and quail and sprinkle with some of the green onion.
- Adapted from Jocooks. com