Heavenly Baked Quail

INGREDIENTS:

: 4 quail
: 1 onion, diced
: 1 bell pepper, diced
: 1 cup flour
: 1 (10 ¾ oz) can condensed golden mushroom soup
: 1 teaspoon black pepper
: ½ teaspoon garlic powder
: ½ cup water
: 4 slices bacon, cut in half
: oil (for frying)

PREPARATION:

1. In frying pan heat about 2 inches of oil.
2. Cut each quail in half down the back.
3. Wrap bacon piece around each half and secure with toothpicks.
4. Dredge in flour and fry in the oil until light brown.
5. Drain on paper towel, and place in casserole dish, throw in the onion, bell pepper, and seasoning.
 Mix the soup with the water and pour over the quail.
6. Cover and bake at 350 degree F about 1 hour or until done. Pierce quail with fork to check if it is tender.
 If it is, leave cover off for ten minutes then remove from oven.
7. Remove the toothpicks.
8. Serve over hot rice or mashed potatoes.
9. Good with hot buttered biscuits.



Barbecued Quail
INGREDIENTS:

: 2 quail breast per person
: flour
: oil
: ¼ tsp garlic salt
: 1 cup “Cookies” BBQ sauce or your favorite sauce
: ½ cup water


PREPARATION:

1. Heat ½ inch of oil in an electric skillet until hot
2. Roll the quail in flour. Add to the hot oil.
3. Fry until browned on all sides.
4. When browned, remove the quail and drain the grease. Return the quail to the skillet.



5. In a bowl, mix the BBQ sauce and water together. Pour over the quail.
6. Sprinkle on the garlic salt.
7. Simmer between 250 and 300 degrees until meat is done.



Fried Quail with Mushroom Gravy

INGREDIENTS:

: 2 quail per person
: salt
: pepper
: flour
: oil
: 1 can cream of mushroom soup
: 1 quart water, more or less

PREPARATION:

1. Wash quail and leave wet. Salt and pepper to taste.
2. In a large skillet, heat the oil.
3. Place flour in bag, and shake each quail, one at a time until covered. Save flour.
4. Place the quail in the hot oil and fry like chicken. Reduce heat so they don’t burn.
5. When the quail is done, remove to a warm platter and drain on paper towels. Use the oil
 drippings for the gravy.
6. Take about 1 ½ cups of the flour from the bag and place in the skillet and mix with the drippings.
 Add more oil or flour as necessary to make a pasty consistency, Heat until brown stirring constantly.
7. Stirring constantly, add ½ of the water and the soup. Mix well.
8. Add more water until pan is ½ inch from being full or use the rest of the quart. Stir constantly.
9. Just before the gravy gets to the desired consistency, remove from heat. Gravy will thicken some
 as it sets.
10.Serve the gravy over the quail and/or mash potatoes.


Marinated Grilled Quail
INGREDIENTS:

: 2 or 3 quail per person
: 1 tbsp lemon juice
: 1 cup Italian dressing
: 2 or 3 dashes of worchestershire sauce
: 1 or 2 tsp minced garlic

PREPARATION:

1. In a bowl mix together the lemon juice, Italian dressing, worchestershire sauce and garlic.
 You may need to double the recipe if you have a lot of quail.
2. Place the quail in a large bowl. Pour the marinate over the quail, covering it well.
3. Cover and place in refrigerator overnight. Remove cover every few hours and stir the quail around so
 that it covers it well.
4. Grill the quail over medium heat. Brush often with the marinate. Grill until done turning and basting
 often.
5. Serve and enjoy.