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bigboy
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Posts: 239
Registered: 12-28-2003
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I've hunted quail since I was in high school. I take the time to pluck all of the feathers and leave the skin on. I usually fill the cavity with rice
and wrap with bacon and place them on the BBQ. Quail is absolutely the best of fowl for eating!
I've hunted the same areas for years and what regulates the quail population is not the hunters but the weather. During wet years especially a wet
spring, quail will raise two and maybe three hatches and their numbers will soar. In dry years, well you can guess what happens to their numbers but
it only takes one wet year to bring their population back or above average!
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bajabound2005
Ultra Nomad
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Location: Punta Banda, BCN
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Mood: words cannot describe...
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Quail is still on the menu at La Fonda and the only quail we've ever eaten was farm raised, all cleaned up and pretty when we bought it...muy bien,
mis amigos. More tender than cornish game hen and tastier, too. Much moister, of course, due to the quick cooking time. I have some exotic recipes
to share is any one cares for them...perfect for Valentine's Day - quail in rose petal sauce???
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k1w1
Junior Nomad
Posts: 76
Registered: 8-28-2006
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Dick? is that you?
I vote all the quail gobblers go on a hunting expo with Cheney (and DON'T forget the beers!) 
[Edited on 1-26-2007 by k1w1]
[Edited on 1-26-2007 by k1w1]
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jimgrms
Senior Nomad
Posts: 664
Registered: 9-30-2005
Location: oceanside ca
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Mood: its always good
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My granny made quail and dumplings and its great i do it the easy remove bones put meat in caserole dish add caned biscuits and chicken
gravy to cover and bake till done
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Cypress
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Location: on the bayou
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As a kid deep in Dixie land, I remember the robins would come down during cold weather. We'd shoot 'em. We also shot doves in the fall, they still
shoot doves, probably shoot Robins also. Doves and Robins taste the same.
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capt. mike
Elite Nomad
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so............the goat is back........ well i'll tell ya pardner that quail is
out frickin standing!!
we always snacked on em during kansas pheasant hunts.
the bacon trick above is killer, also stuff the split bird and wrap up a jumbo prawn in side its innerds before you wrap the bacon. use apple juice
for the marryin aide and voila!!! fit for kings.
now, who's up for some good ol' cabrita belly split like a hog and pit roasted whole on the bone.........???????? yummy!! 
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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David K
Honored Nomad
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Location: San Diego County
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If we weren't supposed to eat them, then why did God make them taste so good?
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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Speaking of cleaning them ---------
Years ago, we were duck hunting at a pond on Irvine Ranch. Ducks weren't flying but the pesky mud-hens were, so out of murderous frustration, I took
one down. My buddy looked at me like I was nuts, then asked me if I knew how to pull the breast out of the bird, to which I said no.
He instructed me to lay it on its back, feet toward me, spread it's wings and stand on them, one under each foot, grab its feet and pull, which I
did. The legs came out attached to the breast, cleanly. That's the only edible part of a mud-hen.
I wonder if a quail could be torn apart in the same manner? Maybe they could do that at your table at El Nido or La Fonda?
Anything for a larger tip.
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
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| Quote: | Originally posted by DENNIS
The only thing edible on quail is the breast....a one bite bird. Just like artichokes, more trouble than they're worth. |
There's plenty of tasty meat on a quail, and plenty of great flavor in an artichoke, if you're willing to work a little harder than pulling a burger
out of a bag or picking a taco up from a plate. It's no more work than most things you prepare from scratch, really, with the possible exception of
cleaning and pounding abalone and double shucking fava beans. When it comes to food and drink, I'm interested in flavor, not speed. To each his own.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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DENNIS
Platinum Nomad
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Location: Punta Banda
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DanO -----
Why would anybody want to labor over any edible meat which has less fiber than the floss needed to clean your teeth? The way you imply gratification
is how I would see prisioners sucking sustinance from the bones of rats.
Great story, King Rat, remember that?
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
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Dennis -- I suppose it's a matter of taste. I know people who can't fathom why you'd wrestle with a crab claw or knuckle just for a bite or two of
meat and some cartilage and shell shards. Others are repulsed by the very idea of eating things like uni (sea urchin gonads), veal sweetbreads
(pituitary glands, I think), foie gras (goose liver pate), menudo (stomach lining), tacos de cabeza, lengua or chicharron (head, tongue and
subcutaneous pork fat, respectively), and even oysters. (Poor fools, they don't know what they're missing.)
In fact, I flatly refuse to ever eat beef liver, which my mother used to make when I was a kid -- no amount of ketchup, bacon and onions could conceal
the fact that it was a fried mud pie. I guess a bad experience with one kind of food can put you off it forever.
Growing up in California, we had artichokes in season by the boxful, and I used to hunt with my dad for quail, dove, pheasant and duck (no mudhens --
my dad said they tasted like swamp water), and we had great ways of preparing them all. These locally grown or caught foods were part of our
heritage. Nowadays, they are commercially available, in superior quality (the quail I had the other night were farmed in Canada).
There's another reason to like "difficult" foods like these. I enjoy spending time at a table with family and friends, talking and eating, and
wrestling with a few bones, artichoke leaves or crab shells makes you stay and savor things a bit more.
Like I said before, to each his own. More quail for me.
Oh yeah, and King Rat was great. Never tried rat, but I hear fried rat on a stick is big in Southeast Asia. Street chicken. Heh.
[Edited on 1-27-2007 by DanO]
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Oso
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Posts: 2637
Registered: 8-29-2003
Location: on da border
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If you've had real quail, "Codorniz", in a Baja restaurant, congratulations. Every time I've ordered it, it turned out to be Rock Cornish Game Hen,
essentially a little chicken with about as much flavor. Farm raised or trapped would eliminate the shot. I agree with most of these recipes, the
bacon is essential. For the marinade, I take the lazy chef's route: Italian salad dressing.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Baja Bernie
`Normal` Nomad Correspondent
Posts: 2962
Registered: 8-31-2003
Location: Sunset Beach
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Sallysouth
All of the sillyness by mtgoat 666 ( I hope he doesn't know what those numbers signify) aside. I do remember the scene you painted at La
Fonda......................You could order anything and it came with quail..........Never ate the quail with the evening dinner......carried them home
and had them, slightly warmed over, for breakfast...........First time I ate there was a breakfast in about 1964 and I was so impressed that I got my
camera out and took pictures (long gone) of the plate, Steak, eggs, boleros, corn tortillas, beans, rice, papas, coffee and all of this surrounded by
fresh cut flowers...........a most beautify picture painted with the food of gods and all for $2.45 Us.
Woops! I forgot the fruit and the juice drink.
Thanks for the memory's
My smidgen of a claim to fame is that I have had so many really good friends. By Bernie Swaim December 2007
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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Thanks DanO ----
Nice reply, you write well. Allow me to respond.
We, as humans, are part of the food chain which includes the smaller, less defensive animals around us, including the quail.
I used to hunt birds in younger days, rabbits if I could find them but, nothing else. I shot a lot of duck. Cleaned and cooked most of them.
Liver, you say? Oh, I love cooked liver.
My problem is with what you call,"difficult food". I guess that's food from those little critters that are so small that they dont stand a chance.
When are we going to perfect a cooking method for hummingbirds and hampsters, only because they would require a refined method of eating them?
My view and respect for life has changed since my combat days and I repell from the thought of killing for any reason, even a quail or a fish. I know
that I will eat fish, maybe quail, but I wont kill them to do that.
We're having a severe philosophical difference so I'd best leave. Thanks
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Oso
Ultra Nomad
Posts: 2637
Registered: 8-29-2003
Location: on da border
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If it smells good, eat it.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Bajalero
Nomad
Posts: 316
Registered: 11-24-2003
Location: todos santos/ rcho san diego
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| Quote: | Originally posted by DanO
Quail have the best flavor of any poultry, IMHO. I just Q'd some up last weekend. Overnight marinade in white wine, sage, salt and pepper. Drain
and grill over medium low coals or gas until well browned, but watch for flareups and don't overcook. Excellent with wild rice and some sauteed
greens on the side. FYI, they do a pretty good plate of grilled quail at El Palomar in Santo Tomas. |
Have to agree with that DanO. Best tasting bird period .
The worst I ever ate was a fools- hen I killed with an unfortunate throw of a rock while packing in the Sierras ,West of Independance..
My father said it was going to make a fine dinner spitted over the campfire.
Learned a valuable lesson that trip.
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Mike Supino
Nomad
Posts: 351
Registered: 10-16-2002
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| Quote: | Originally posted by Oso
If it smells good, eat it. |
Like the bathroom door on a tuna clipper?
Therianthropic
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Oso
Ultra Nomad
Posts: 2637
Registered: 8-29-2003
Location: on da border
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Mood: wait and see
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| Quote: | | Like the bathroom door on a tuna clipper? |
There is no accounting for taste.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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MrBillM
Platinum Nomad
Posts: 21656
Registered: 8-20-2003
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At the Top of The Food Chain
A few days back, I received the "voting" issue of my NRA mag, "The American Rifleman" and, reading through the Bios of the Candidates I noted that Ted
Nugent has a book out titled "Kill It and Grill It". The reviews say that it's hilarious. Anybody read it ?
Speaking of Liver, the toughest part of Basic Training back when I was in the Air Force, was getting through Dinner once each week when they served
Liver. Nothing else compared.
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