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Post by onegoodshot on Jan 23, 2019 7:31:26 GMT -5
I went grouse hunting 10-15 years ago and although we only saw one birds I really enjoyed it. I jumped on the opportunity when the husband of one of pharmacists who works for me invited me to go him.
We went to Center Shooting Preserve in Beverly OH. They put out 20 quail and 2 pheasant. Took a 28ga 1100 and we
Came back with 23 quail and 1 pheasant. I was concerned that my complete lack of experience with moving targets would earn me a look of disgust from the dogs, but I connected on the first two birds and continued to not embarrass myself the rest of the day. The pheasant were a little more difficult. We saw 8-10 birds, but they would usually fly way before we or the dogs got to them. He said the pheasant learn pretty fast if they survive the first couple encounters with hunters.
So now I have a whole bag of birds and need a recipe. Froze them last night, but I’m going to make up a brine solution with apple cider like we do for the turkey. Any suggestions from there?
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jsh
.327 Meteor
Posts: 884
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Post by jsh on Jan 23, 2019 8:46:21 GMT -5
That's a fair start. Imagine they are skinned, look at Cornish recipes and cover with bacon if they are skinned. I have used cheese cloth with shortening or oil to do the same.
At least you are not smothering them in mushroom soup........
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Post by bula on Jan 23, 2019 9:48:28 GMT -5
Use cooking bag, like ya do for turkey. Can fit several in a bag. This for if you are doing whole birds. Wipe with butter. Stuff. Been years since I've had quail. Late '70's, early '80's winters wiped out our resident NE Ohio coveys. Too many hawks, owls, mid-sized predators won't let them recover. Ask the crew over at http://www.uplandjournal.com Best bunch'a bird hunters around. If ya breast out and cooks breasts, save remainder of carcasses for soup ! No matter how you cook them, make soup from the leftovers.
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Post by gator89 on Jan 23, 2019 14:05:43 GMT -5
Salt & pepper, coat in flour and fry. Using drippings to make gravy for your mashed potatoes or rice.
That is the way I learned from my mama.
In the South, frying is the first option and last resort!
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Post by seminolewind on Jan 23, 2019 15:17:23 GMT -5
gator89, add butterbeans and biscuits and your southern meal is complete. Oh, sweet tea and pecan pie.
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JM
.375 Atomic
Posts: 2,423
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Post by JM on Jan 23, 2019 15:53:29 GMT -5
Skewer onto nice pointy stick & place into campfire until you think they are cooked enough, eat.
Bacon wrapped is optional.
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Post by magnumwheelman on Jan 23, 2019 16:47:55 GMT -5
nice job... nothing to add as far as recipes... we don't have enough Pheasants around here to hunt ( short of a hunting club ) but I will tell you Pheasants have a tendency to lift, & then abruptly level off... usually ends up with hunters shooting over the top... but at least you got one... been a long time since I've been Pheasant hunting... as a kid, I learned the hard way, with a single shot .410  |
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Post by gator89 on Jan 23, 2019 17:27:40 GMT -5
gator89, add butterbeans and biscuits and your southern meal is complete. Oh, sweet tea and pecan pie. Or some black-eyed peas from the garden canned last spring. Works on dove and pheasant as well. Just don't overcook it. You can filet that pheasant breast and wrap some jalapeño around it with bacon and grill it. |
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Post by magnum314 on Jan 24, 2019 12:47:00 GMT -5
gator89, add butterbeans and biscuits and your southern meal is complete. Oh, sweet tea and pecan pie. ...and grits with butter, salt, and pepper. I'm there! |
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Post by DiamondD on Feb 8, 2019 0:19:39 GMT -5
Take the breast and make a slit down the middle of each side, lengthways. Take 1/4 of a jalapeño and slide it in to each slit. Wrap in bacon and throw them on the grill. Amazing!
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gunzo
.30 Stingray
Posts: 423
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Post by gunzo on Feb 11, 2019 13:40:16 GMT -5
90% of all the Quail I've eaten were chicken fried & served with milk gray & biscuits. Salivating as I type.
But the most unforgettable Quail I've had, actually some of the most unforgettable food I've had were fresh birds first seared on all sides in a very hot skillet & oil, then Flambe'ed with what I remember was rum. I saw them cooked & would have thought them to be under cooked. When the rum burned off, the chef wasted little time before plating them. They were out of this world, cooking them longer would have just dried them out.
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Post by onegoodshot on Mar 1, 2019 16:43:23 GMT -5
 Finally fixed the quail/pheasant last Sunday. Turned out really nice. If I fail asa drug dealer, I may try becoming a wild game chef. |
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Post by bula on Mar 2, 2019 8:27:46 GMT -5
Looks great ! Wish I could smell it..sigh.
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Post by firedude on Mar 15, 2019 17:06:49 GMT -5
Take the breast and make a slit down the middle of each side, lengthways. Take 1/4 of a jalapeño and slide it in to each slit. Wrap in bacon and throw them on the grill. Amazing! Thats what I do with quail and dove. As cooking I lightly brush on some lemon, pepper and butter mix. Yum. |
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