My bird experience is limited to chicken and turkey.
And duck, a couple of times in chinese restaurants.

So now I'd like to get adventurous; quail, pheasant, etc.
Anybody have experience cooking these? methods, marinades, etc.

My patience for meal preparation is ~ 30 min.

--
Rich

On Tuesday, August 18, 2020 at 2:24:24 PM UTC-5, RichD wrote:
>
> My patience for meal preparation is ~ 30 min.
>
> Rich
>
KFC

On Tue, 18 Aug 2020 12:24:19 -0700, RichD wrote:

> I'd like to get adventurous; quail, pheasant, etc.
> Anybody have experience cooking these?

Well, just for depraved gluttony once I stuffed a turkey with a chicken
stuffed with a cornish hen.


> My patience for meal preparation is ~ 30 min.

It won't take that long to put it in the oven.

But then you have too let it cook for a few hours.

Mike Duffy wrote:
> On Tue, 18 Aug 2020 12:24:19 -0700, RichD wrote:
>
>> I'd like to get adventurous; quail, pheasant, etc.
>> Anybody have experience cooking these?
>
> Well, just for depraved gluttony once I stuffed a turkey with a chicken
> stuffed with a cornish hen.
>
>
>> My patience for meal preparation is ~ 30 min.
>
> It won't take that long to put it in the oven.
>
> But then you have too let it cook for a few hours.
>

Maybe he could use an air fryer?

Or microwave?

RichD wrote:
> My bird experience is limited to chicken and turkey.
> And duck, a couple of times in chinese restaurants.
>
> So now I'd like to get adventurous; quail, pheasant, etc.
> Anybody have experience cooking these? methods, marinades, etc.
>
> My patience for meal preparation is ~ 30 min.

deep fried cornish hen, takes about 9 minutes.


songbird

On Tue, 18 Aug 2020 15:34:27 -0500, Hank Rogers wrote:

> Maybe he could use an air fryer?

Alas, our air-fry expert only knows how to cook cauliflower.

On 2020-08-18 1:24 p.m., RichD wrote:
> My bird experience is limited to chicken and turkey.
> And duck, a couple of times in chinese restaurants.
>
> So now I'd like to get adventurous; quail, pheasant, etc.
> Anybody have experience cooking these? methods, marinades, etc.
>
> My patience for meal preparation is ~ 30 min.
>
That's not being adventurous!!
Go to a high-end deli and buy a microwavable, ready-prepared dish.

On Tuesday, August 18, 2020 at 4:58:37 PM UTC-10, graham wrote:
> On 2020-08-18 1:24 p.m., RichD wrote:
> > My bird experience is limited to chicken and turkey.
> > And duck, a couple of times in chinese restaurants.
> >
> > So now I'd like to get adventurous; quail, pheasant, etc.
> > Anybody have experience cooking these? methods, marinades, etc.
> >
> > My patience for meal preparation is ~ 30 min.
> >
> That's not being adventurous!!
> Go to a high-end deli and buy a microwavable, ready-prepared dish.

My most adventurous dish I ever made was a baked and glazed whole Spam loaf.. Like a lot of adventures, that one ended in a disaster and I dumped the whole thing. If one really want's an adventure, just go into the bush and shoot the quail or pheasant yourself.

"dsi1" wrote in message
...

On Tuesday, August 18, 2020 at 4:58:37 PM UTC-10, graham wrote:
> On 2020-08-18 1:24 p.m., RichD wrote:
> > My bird experience is limited to chicken and turkey.
> > And duck, a couple of times in chinese restaurants.
> >
> > So now I'd like to get adventurous; quail, pheasant, etc.
> > Anybody have experience cooking these? methods, marinades, etc.
> >
> > My patience for meal preparation is ~ 30 min.
> >
> That's not being adventurous!!
> Go to a high-end deli and buy a microwavable, ready-prepared dish.

My most adventurous dish I ever made was a baked and glazed whole Spam loaf.
Like a lot of adventures, that one ended in a disaster and I dumped the
whole thing. If one really want's an adventure, just go into the bush and
shoot the quail or pheasant yourself.

===

Oh dear ......

On Tue, 18 Aug 2020 20:58:33 -0600, graham > wrote:

>On 2020-08-18 1:24 p.m., RichD wrote:
>> My bird experience is limited to chicken and turkey.
>> And duck, a couple of times in chinese restaurants.
>>
>> So now I'd like to get adventurous; quail, pheasant, etc.
>> Anybody have experience cooking these? methods, marinades, etc.
>>
>> My patience for meal preparation is ~ 30 min.
>>
>That's not being adventurous!!
>Go to a high-end deli and buy a microwavable, ready-prepared dish.

Make a Virginaed SPAM... bake a whole canned Original SPAM studded
with whole cloves and sprinkled with dark grown sugar... I make them
in the microwave on medium power... flip over every 60 seconds. Yummy
on real (crusty) Jewish Bakery seeded onion rye w/Guldens spicey brown
and garlic dills. Tastes and smells far better than badcon... there's
no more fetid schtinkin' food than badcon.... who's the kitchen
imbecile who had the nightmarish idea of mayo with greazy badcon?
Three 3/8" slabs of fried kosher salami on a real Kaiser roll with
Guldens, wins over fetid badcon every time... and don't forget the
garlic dill half sours and Doc Brown's Celray.

On 8/18/2020 3:24 PM, RichD wrote:
> My bird experience is limited to chicken and turkey.
> And duck, a couple of times in chinese restaurants.
>
> So now I'd like to get adventurous; quail, pheasant, etc.
> Anybody have experience cooking these? methods, marinades, etc.
>
> My patience for meal preparation is ~ 30 min.
>
> --
> Rich
>
First you have to find the quail, pheasant, etc. Are you planning to go
hunting? I've never seen those birds for sale in a (US) grocery store.

Jill

jmcquown wrote:
>
> On 8/18/2020 3:24 PM, RichD wrote:
> > My bird experience is limited to chicken and turkey.
> > And duck, a couple of times in chinese restaurants.
> >
> > So now I'd like to get adventurous; quail, pheasant, etc.
> > Anybody have experience cooking these? methods, marinades, etc.
> >
> > My patience for meal preparation is ~ 30 min.
> >
> > --
> > Rich
> >
> First you have to find the quail, pheasant, etc. Are you planning to go
> hunting? I've never seen those birds for sale in a (US) grocery store.
>
> Jill

I shot a quail once in my yard. Nice head shot from about 30 feet
with my 22cal pellet rifle.

Since I killed it, I gutted it and removed the feathers and did
cook it. One quail yielded about 3-4 small bites of meat. Not
worth the trouble at all.

On 8/20/2020 10:49 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 8/18/2020 3:24 PM, RichD wrote:
>>> My bird experience is limited to chicken and turkey.
>>> And duck, a couple of times in chinese restaurants.
>>>
>>> So now I'd like to get adventurous; quail, pheasant, etc.
>>> Anybody have experience cooking these? methods, marinades, etc.
>>>
>>> My patience for meal preparation is ~ 30 min.
>>>
>>> --
>>> Rich
>>>
>> First you have to find the quail, pheasant, etc. Are you planning to go
>> hunting? I've never seen those birds for sale in a (US) grocery store.
>>
>> Jill
>
> I shot a quail once in my yard. Nice head shot from about 30 feet
> with my 22cal pellet rifle.
>
> Since I killed it, I gutted it and removed the feathers and did
> cook it. One quail yielded about 3-4 small bites of meat. Not
> worth the trouble at all.
>
Yeah, I used to work with guys who got all excited about dove season.
Similar to quail. Even if you got 6 or 10 of them, sure didn't sound
like it was worth the effort to produce a meal.

Jill

On August 18, Hank Rogers wrote:
>>> I'd like to get adventurous; quail, pheasant, etc.
>>> Anybody have experience cooking these?
>>> My patience for meal preparation is ~ 30 min.
>
>> It won't take that long to put it in the oven.
>> But then you have too let it cook for a few hours.
>
> Maybe he could use an air fryer?

Don't know that beast -

> Or microwave?

Not for meat -

--
Rich

On 8/20/2020 9:54 AM, jmcquown wrote:
> On 8/18/2020 3:24 PM, RichD wrote:
>> My bird experience is limited to chicken and turkey.
>> And duck, a couple of times in chinese restaurants.
>>
>> So now I'd like to get adventurous;Â* quail, pheasant,Â* etc.
>> Anybody have experience cooking these?Â* methods, marinades,Â* etc.
>>
>> My patience for meal preparation is ~ 30 min.
>>
>> --
>> Rich
>>
> First you have to find the quail, pheasant, etc.Â* Are you planning to go
> hunting?Â* I've never seen those birds for sale in a (US) grocery store.
>
> Jill

There is a store in CT that has them frozen. Pheasant are farm raised.

On Wednesday, August 19, 2020 at 7:21:10 AM UTC-10, Sheldon wrote:
> On Tue, 18 Aug 2020 20:58:33 -0600, graham > wrote:
>
> >On 2020-08-18 1:24 p.m., RichD wrote:
> >> My bird experience is limited to chicken and turkey.
> >> And duck, a couple of times in chinese restaurants.
> >>
> >> So now I'd like to get adventurous; quail, pheasant, etc.
> >> Anybody have experience cooking these? methods, marinades, etc.
> >>
> >> My patience for meal preparation is ~ 30 min.
> >>
> >That's not being adventurous!!
> >Go to a high-end deli and buy a microwavable, ready-prepared dish.
>
> Make a Virginaed SPAM... bake a whole canned Original SPAM studded
> with whole cloves and sprinkled with dark grown sugar... I make them
> in the microwave on medium power... flip over every 60 seconds. Yummy
> on real (crusty) Jewish Bakery seeded onion rye w/Guldens spicey brown
> and garlic dills. Tastes and smells far better than badcon... there's
> no more fetid schtinkin' food than badcon.... who's the kitchen
> imbecile who had the nightmarish idea of mayo with greazy badcon?
> Three 3/8" slabs of fried kosher salami on a real Kaiser roll with
> Guldens, wins over fetid badcon every time... and don't forget the
> garlic dill half sours and Doc Brown's Celray.

Making a baked, glazed, Spam loaf is an adventure - but only if one likes Spam. I made one in high school. It was the only time that I have ever thrown out an entire dish. My OCD Chinese buddy was with me for this little project. Even he didn't try to salvage it. It's a dish that can end in triumph or disaster. That's why it's an adventure and not suitable for the faint of heart.

On August 18, dsi1 wrote:
>>> My bird experience is limited to chicken and turkey.
>>> And duck, a couple of times in chinese restaurants.
>>> So now I'd like to get adventurous; quail, pheasant, etc.
>>> Anybody have experience cooking these? methods, marinades, etc.
>
> If one really want's an adventure, just go into the bush and shoot the quail or pheasant yourself.

I'd like to try that.

But I never skinned and feathered fresh game bird (or game mammal), and
would be at sea, trying to figger it on my own. Us cosseted suburbanites have
lost those survival skills so crucial to our proud Cro magnon ancestors -
though I sling shot a few squirrels back in the day, I never dined on one -

Seriously, I greatly appreciate our modern industrial society, which permits everyone
to live like kings. Queen Victoria never saw a light bulb or air conditioning. But there's
aprice: we've lost touch with the essentials, with nature, so to speak. Our grand dads
raised chickens, sheep, and goats; and not as pets.

This is inevitable. To create such vast wealth, requires specialization,
to maximize economic efficiency. But then there's the price...

--
Rich

On Thursday, August 20, 2020 at 8:58:50 AM UTC-10, RichD wrote:
> On August 18, dsi1 wrote:
> >>> My bird experience is limited to chicken and turkey.
> >>> And duck, a couple of times in chinese restaurants.
> >>> So now I'd like to get adventurous; quail, pheasant, etc.
> >>> Anybody have experience cooking these? methods, marinades, etc.
> >
> > If one really want's an adventure, just go into the bush and shoot the quail or pheasant yourself.
>
> I'd like to try that.
>
> But I never skinned and feathered fresh game bird (or game mammal), and
> would be at sea, trying to figger it on my own. Us cosseted suburbanites have
> lost those survival skills so crucial to our proud Cro magnon ancestors -
> though I sling shot a few squirrels back in the day, I never dined on one -
>
> Seriously, I greatly appreciate our modern industrial society, which permits everyone
> to live like kings. Queen Victoria never saw a light bulb or air conditioning. But there's
> aprice: we've lost touch with the essentials, with nature, so to speak. Our grand dads
> raised chickens, sheep, and goats; and not as pets.
>
> This is inevitable. To create such vast wealth, requires specialization,
> to maximize economic efficiency. But then there's the price...
>
> --
> Rich

I like your attitude. You're open to new experiences and you appreciate the times you live in. You'll go far young man.

Around 20 years ago, our town had a problem with doves. The birds would be milling around our office and begging for crumbs. They could be perfect if cooking small burds is what you're looking for. Unfortunately, the doves are all gone. Beats me what happened to them. Perhaps somebody ate them all. That's the way things go on this rock. Creatures and plants take over the land and then suddenly disappear. Good luck!

"dsi1" wrote in message
...

On Wednesday, August 19, 2020 at 7:21:10 AM UTC-10, Sheldon wrote:
> On Tue, 18 Aug 2020 20:58:33 -0600, graham > wrote:
>
> >On 2020-08-18 1:24 p.m., RichD wrote:
> >> My bird experience is limited to chicken and turkey.
> >> And duck, a couple of times in chinese restaurants.
> >>
> >> So now I'd like to get adventurous; quail, pheasant, etc.
> >> Anybody have experience cooking these? methods, marinades, etc.
> >>
> >> My patience for meal preparation is ~ 30 min.
> >>
> >That's not being adventurous!!
> >Go to a high-end deli and buy a microwavable, ready-prepared dish.
>
> Make a Virginaed SPAM... bake a whole canned Original SPAM studded
> with whole cloves and sprinkled with dark grown sugar... I make them
> in the microwave on medium power... flip over every 60 seconds. Yummy
> on real (crusty) Jewish Bakery seeded onion rye w/Guldens spicey brown
> and garlic dills. Tastes and smells far better than badcon... there's
> no more fetid schtinkin' food than badcon.... who's the kitchen
> imbecile who had the nightmarish idea of mayo with greazy badcon?
> Three 3/8" slabs of fried kosher salami on a real Kaiser roll with
> Guldens, wins over fetid badcon every time... and don't forget the
> garlic dill half sours and Doc Brown's Celray.

Making a baked, glazed, Spam loaf is an adventure - but only if one likes
Spam. I made one in high school. It was the only time that I have ever
thrown out an entire dish. My OCD Chinese buddy was with me for this little
project. Even he didn't try to salvage it. It's a dish that can end in
triumph or disaster. That's why it's an adventure and not suitable for the
faint of heart.

-----

I was about to ask for the recipe .. until you made your next comments))

On 8/20/2020 2:58 PM, RichD wrote:
> On August 18, dsi1 wrote:
>>>> My bird experience is limited to chicken and turkey.
>>>> And duck, a couple of times in chinese restaurants.
>>>> So now I'd like to get adventurous; quail, pheasant, etc.
>>>> Anybody have experience cooking these? methods, marinades, etc.
>>
>> If one really want's an adventure, just go into the bush and shoot the quail or pheasant yourself.
>
> I'd like to try that.
>
> But I never skinned and feathered fresh game bird (or game mammal), and
> would be at sea, trying to figger it on my own.
> Rich
>
I'd say until you can find quail or pheasant you should wait to ask for
recipes. I know I can find roasted half duck at the grocery store in
the freezer section. Meets your criteria for cooking/prep, too. Just
thaw and heat in the oven for about 30 minutes. No Chinese restaurant
required.

Jill

On 2020 Aug 20, , RichD wrote
(in >):

> On August 18, dsi1 wrote:
> > If one really want's an adventure, just go into the bush and shoot the
> > quail or pheasant yourself.
>
> I'd like to try that.
>
> But I never skinned and feathered fresh game bird (or game mammal), and
> would be at sea, trying to figger it on my own. Us cosseted suburbanites have
> lost those survival skills so crucial to our proud Cro magnon ancestors -
> though I sling shot a few squirrels back in the day, I never dined on one -

Am I the only one? Ive shot, gutted, plucked or skinned and cooked dove,
pheasant, quail, chukar, sage hen, one coot, ducks, geese, swans and
cottontail rabbits. The smaller birds are mostly breasted. I generally fry
the upland game and bake the waterfowl. Wild duck and goose flesh looks and
tastes nothing at all like their tame cousins.
All wild game is much leaner than their domestic counterparts. They work hard
for a living.
There have to be recipes far better than mine on the Net. Pick a fowl and
google a recipe. Make sure you specify €œwild€� in the search. Best I can
do.

leo

On Fri, 21 Aug 2020 21:41:28 +0100, Ophelia wrote:

> LOL, well, D. says yes but without the cloves. In fact
> he just popped up and suggested honey instead?

Go for broke, Ophelia! Replace the brown sugar & water
with maple syrup, replace the cloves with black peppercorns, replace the
mustard with ranchero sauce, and forget about the vinegar.

On 8/21/2020 7:52 PM, Mike Duffy wrote:
> On Fri, 21 Aug 2020 21:41:28 +0100, Ophelia wrote:
>
>> LOL, well, D. says yes but without the cloves. In fact
>> he just popped up and suggested honey instead?
>
> Go for broke, Ophelia! Replace the brown sugar & water
> with maple syrup, replace the cloves with black peppercorns, replace the
> mustard with ranchero sauce, and forget about the vinegar.
>
How dare you mention peppercorns!

Jill

"Mike Duffy" wrote in message ...

On Fri, 21 Aug 2020 21:41:28 +0100, Ophelia wrote:

> LOL, well, D. says yes but without the cloves. In fact
> he just popped up and suggested honey instead?

Go for broke, Ophelia! Replace the brown sugar & water
with maple syrup, replace the cloves with black peppercorns, replace the
mustard with ranchero sauce, and forget about the vinegar.

====

Well, thank you, but I don't know what ranchero sauce is but he doesn't
like black peppercorns ..neither do I ( sorry!

Maple syrup sounds a good idea though so thanks)

On August 20, Leo wrote:
>>> If one really want's an adventure, just go into the bush and shoot the
>>> quail or pheasant yourself.
>
>> I'd like to try that.
>> But I never skinned and feathered fresh game bird (or game mammal), and
> > would be at sea, trying to figger it on my own.
>
> Am I the only one? Ive shot, gutted, plucked or skinned and cooked dove,
> pheasant, quail, chukar, sage hen, one coot, ducks, geese, swans and
> cottontail rabbits. The smaller birds are mostly breasted. I generally fry
> the upland game and bake the waterfowl.

Sounds like a fun childhood.

When did you get your first shotgun, who taught you to hunt? And cook -

--
Rich

On August 18, Hank Rogers wrote:
> >> I'd like to get adventurous; quail, pheasant, etc.
> >> Anybody have experience cooking these?
>
>>> My patience for meal preparation is ~ 30 min.
>
>> It won't take that long to put it in the oven.
>> But then you have too let it cook for a few hours.
>
> Maybe he could use an air fryer?

What is?

--
Rich

On Monday, August 24, 2020 at 9:09:30 AM UTC-10, RichD wrote:
> On August 18, Hank Rogers wrote:
> > >> I'd like to get adventurous; quail, pheasant, etc.
> > >> Anybody have experience cooking these?
> >
> >>> My patience for meal preparation is ~ 30 min.
> >
> >> It won't take that long to put it in the oven.
> >> But then you have too let it cook for a few hours.
> >
> > Maybe he could use an air fryer?
>
> What is?
>
> --
> Rich

It's a large counter top appliance that's good for heating up fried foods and cooking fish. I'm going to heat up some fried chicken this morning. Coffee and fried chicken - the breakfast of champions.

On Tuesday, August 18, 2020 at 3:33:04 PM UTC-4, wrote:
> On Tuesday, August 18, 2020 at 2:24:24 PM UTC-5, RichD wrote:
> >
> > My patience for meal preparation is ~ 30 min.
> >
> > Rich
> >
> KFC

Yeah, I wish KFC would get rid of the menu items from outside of Kentucky!

On 2020-08-24 3:41 p.m., bruce bowser wrote:
> On Tuesday, August 18, 2020 at 3:33:04 PM UTC-4, wrote:
>> On Tuesday, August 18, 2020 at 2:24:24 PM UTC-5, RichD wrote:
>>>
>>> My patience for meal preparation is ~ 30 min.
>>>
>>> Rich
>>>
>> KFC
>
> Yeah, I wish KFC would get rid of the menu items from outside of Kentucky!
>
I don't think many people even associate it with Kentucky anymore. It
is not like the 50's when the colonel started flocking his Kentucky
style fried chicken. They already dropped the Kentucky Fried description
to disassociate their product from a style of cooking that was being
touted very unhealthy.

On 2020 Aug 24, , RichD wrote
(in >):

> When did you get your first shotgun, who taught you to hunt? And cook -

Dad gave me use of one of his in 1957. He also taught me to hunt, and Mom
taught me to cook wild game. Back then, where I grew up, hunting and teaching
your boy to hunt was sort of expected. Times have changed.
If you take up waterfowl hunting, be warned. Steel shot is raw hell on your
teeth. I didnt have to deal with that until 1976. Dentists got rich. Chew
carefully.

leo

Leo wrote:
>
> On 2020 Aug 24, , RichD wrote
> (in >):
>
> > When did you get your first shotgun, who taught you to hunt? And cook -
>
> Dad gave me use of one of his in 1957. He also taught me to hunt, and Mom
> taught me to cook wild game. Back then, where I grew up, hunting and teaching
> your boy to hunt was sort of expected. Times have changed.
> If you take up waterfowl hunting, be warned. Steel shot is raw hell on your
> teeth. I didnt have to deal with that until 1976. Dentists got rich. Chew
> carefully.

Normally you can see the red spots on the meat where the shot hit
the animal then dig for them.

If I was was a frequent shotgun hunter, I would just buy a cheap
metal detector and scan the meat before cooking. That would work.