On Oct 6, 1:50 pm, "jmcquown" > wrote:
> Scott has a package of quail in his freezer that needs to be used up. I've
> never cooked quail before. Should I treat it like squab? Emeril did a
> squab in red wine reduction sauce, thusly:
>
> 1/4 cup olive oil, divided
> 2 tablespoons minced shallots
> 1 teaspoon minced garlic
> 1 cup dried figs, stems removed and diced
> 3 cups fruity red wine
> 1 teaspoon minced fresh thyme
> 2 cups dark chicken stock
> 1 tablespoon unsalted butter
> 4 squab
> 1 teaspoon salt
> 1/2 teaspoon ground black pepper
>
> Preheat the oven to 475 degrees F.
>
> Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the
> shallots to the pan and cook, stirring, for 1 minute. Add the garlic and
> cook for 30 seconds. Add the figs, wine, and thyme, and cook, stirring, to
> deglaze the pan. Cook at a brisk simmer until wine has reduced enough to
> coat the back of a spoon and the figs are tender, 25 minutes. Add the
> chicken stock and cook again until the sauce is thick enough to coat the
> back of a spoon, 20 to 30 minutes. Remove the sauce from the heat, add the
> butter and stir until the butter is melted and the sauce is thickened.
> Adjust the seasoning, to taste and set aside, covered, to keep warm. Do not
> allow the sauce to boil or it will separate.
> Cut the backbone out of the squab and gently flatten with the palm of your
> hand. Lightly season the squab on both sides with salt and ground black
> pepper.
>
> Heat the remaining oil in a large saute pan or skillet over medium-high
> heat. Add the squab, skin-side down, and cook for 3 minutes. Turn and place
> in the oven. Roast until the birds are cooked through and tender, about 7
> minutes. Remove from the oven, transfer to a platter, and set aside to rest
> for 5 minutes before serving. Drain the remaining fat from the skillet and
> add the sauce to the skillet to rewarm, scraping to dislodge any browned
> particles clinging to the bottom of the pan.
>
> Serve the squab with the sauce ladled over all.
>
> Jill


I was married to an avid hunter for many years! He brought home tons
of Quails, Pheasants, Doves, etc. One of my favorite ways to cook
Quails, was to quarter them, flour them, and then saute in butter.
Then into the pan, went sliced or chopped onions, sliced
mushrooms. . .Continue to saute. Add some chicken broth, white wine,
and sour cream. Then salt and pepper to taste. Continue simmering
until the Quail is done.

I cooked Doves the same way, but always protested that he shouldn't
hunt them, because they mated for life. Years, later, he brought me a
scientific article, stating it wasn't necessarily so!

Alas, Doves - like man, aren't always devoted animals;-(

I served them over Rice or Wild Rice. . . The Quails and the Doves -
not men!