Best Apple Quail Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY



Southern-Style Birds in a Nest with Butter Grits, Greens with Bacon, Over-Easy Quail Eggs and Green Tomato and Green Apple Chutney image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 28

1/2 pound firm green tomatoes (about 1 large), cored and cut into 1/4- to 1/2-inch dice
1/4 cup light brown sugar
1/4 cup cider vinegar
1/2 teaspoon madras curry powder
1/2 teaspoon mustard seeds
1/4 teaspoon fennel pollen
1/8 teaspoon ground allspice
One 1-inch piece fresh ginger, grated
1/2 green apple, grated
1/2 red onion, cut into 1/4-inch dice
Chicken stock, as needed
1 tablespoon olive oil
5 thick slices bacon (about 1/4 pound), cut into 1/4-inch batons
2 cloves garlic, grated
1 shallot, minced
1 bunch red chard, leaves stripped (stems saved for another use)
1 bunch beet greens, leaves stripped (stems saved for another use)
1/3 cup cider vinegar
2 teaspoons sugar
Pinch nutmeg
Salt and pepper
Hot sauce, such as Frank's RedHot
4 cups chicken stock, plus more as needed
Salt
2 tablespoons butter
1 cup stone-ground grits
1 cup whole milk
12 quail eggs, cooked over easy

Steps:

  • For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste.
  • For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish.
  • For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes.
  • Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes.
  • Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes.
  • Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs.

ROASTED QUAIL WITH SAVORY APPLE AND CHEDDAR CROUSTADE



Roasted Quail with Savory Apple and Cheddar Croustade image

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 6 servings

Number Of Ingredients 12

5 MacIntosh apples, peeled and cored
6 tablespoons unsalted butter, divided
1 1/2 tablespoons, plus 1/2 tablespoon, plus pinch finely chopped fresh herb mix (recommended: a blend of sage, thyme, and rosemary)
Salt and freshly ground black pepper
6 disks pre-made pie dough, each 6-inches in diameter
1 cup grated extra-sharp cheddar cheese, divided
1 cup fresh fennel, thinly sliced
6 boned quail, breast bones removed
1 1/2 cups plus 1/2 cup red wine
3 tablespoons dried blueberries
2 tablespoons vegetable oil
1 cup chicken stock

Steps:

  • To prepare the croustade:
  • Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes.
  • Preheat the oven to 450 degrees F.
  • Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
  • Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use.
  • To prepare the quail:
  • Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes.
  • Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking.
  • Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
  • In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
  • Preheat the oven to 450 degrees F.
  • Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
  • Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated.
  • Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.

BRAISED QUAIL WITH CHORIZO/APPLE STUFFING



BRAISED QUAIL WITH CHORIZO/APPLE STUFFING image

Categories     Poultry

Yield 4

Number Of Ingredients 11

8 boneless quail
2 tablespoons butter
3 tablespoons olive oil
4 cloves garlic, minced
1 white onion, chopped finely
4 links of chorizo, removed from casing and chopped well
1/4 teaspoon cumin
1/4 teaspoon oregano
1 apple, chopped finely
1 C White wine
3 C Chicken stock

Steps:

  • Set a large skillet over medium heat. Place in 3 tablespoons of olive oil and bring to temperature. Place in garlic and onions, and cook until onions start to become translucent. Add Chorizo, cumin and oregano and cook well. Place the sausage mixture into a small mixing bowl, add apple, and mix well. In a clean pan, heat the butter. Brown quail on all sides. Add wine and cook for 30 seconds. Add chicken stock, cover, and cook 6-8 minutes. Remove quail and keep warm. Reduce the sauce until thick.

BROILED QUAIL WITH RAISIN AND APPLE STUFFING



Broiled Quail With Raisin and Apple Stuffing image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/2 cup fresh or canned chicken broth
1/4 pound bulk sausage meat
1/2 cup chopped onion
1/2 cup chopped apple cut in small cubes
3/4 cup golden raisins
1/4 cup couscous
1/4 teaspoon cumin
1/8 teaspoon cinnamon
Salt and freshly ground pepper to taste
4 tablespoons gin
4 tablespoons chopped fresh coriander (cilantro)
8 quail, boned except for the wings, thighs and legs
1 tablespoon melted butter
1 tablespoon olive oil
2 tablespoons chopped fresh thyme or 1 teaspoon dried
1 tablespoon lemon juice

Steps:

  • Preheat the broiler to high.
  • In a saucepan, bring the chicken broth to a simmer.
  • Heat another saucepan, and add the sausage meat. Cook and stir for 2 minutes, breaking the meat into small pieces. Add the onion, and cook, stirring, until wilted. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper. Bring to a boil, stirring. Cover tightly, remove from the heat, and let stand for 5 minutes.
  • Add the gin and coriander, and blend well with a fork. Divide the mixture into 8 portions. Set aside.
  • Salt and pepper the cavity of each quail. Add the stuffing with your hands. Crisscross the legs, and flatten the quail so they will cook evenly.
  • Pour the butter and oil into a baking dish large enough to hold the quail in one layer. Add the quail, and sprinkle with half of the thyme. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme. Then turn the quail breast side down.
  • Place the quail under the broiler about 6 inches from the heat source. Leave the door partly open. Cook them about 4 minutes until lightly browned. Turn the quail breast side up. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
  • Set the oven at 400 degrees. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice. Serve immediately with the sauce.

Nutrition Facts : @context http, Calories 981, UnsaturatedFat 39 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 18 grams, Sodium 1074 milligrams, Sugar 19 grams, TransFat 0 grams

QUAIL WITH GRITS, APPLE AND CELERY ROOT



Quail With Grits, Apple and Celery Root image

Provided by Molly O'Neill

Categories     dinner, main course

Time 3h

Yield Four servings

Number Of Ingredients 16

4 quails
1/4 cup plus 5 teaspoons olive oil
8 sprigs fresh thyme
1 small onion, peeled and diced
1 rib celery, diced
1 carrot, peeled and diced
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 tablespoons unsalted butter
1 shallot, peeled and finely chopped
1 clove garlic, peeled and minced
1/2 cup instant grits
1/2 cup diced celery root
1 small apple, peeled, cored and diced small
1 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme. Chill for several hours. Separate legs and wings from carcasses. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add legs, wings and carcasses and brown, about 5 minutes. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes. Stir in 2 cups water and bring to a boil. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes. Strain, discard solids and stir in 1/4 teaspoon salt and pepper. Set aside.
  • For grits, melt butter in a medium saucepan over low heat. Add shallot and garlic and cook until soft, about 3 minutes. Add 1 1/4 cups water and bring to a boil. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes. Set aside.
  • Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side. Remove from skillet, season with salt and pepper and keep warm. Add celery root and saute until tender, about 5 minutes. Add the apple and cook for 1 minute. Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
  • Divide grits among 4 plates. Top with breasts and drizzle with broth. Serve immediately.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 25 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 619 milligrams, Sugar 6 grams, TransFat 0 grams

APPLE QUAIL



APPLE QUAIL image

This is 1 of the many recipes that I have developed over my lifetime of outdoor life. Tip: To saute` apples: Melt 3 tablespoons butter in a skillet, add 2 cooking apples (cored and cut into wedges), and sprinkle with 2 tablespoons sugar (more or less) depending on how sweet the apples are). Cook, turning often, until apples are lightly browned. Garnish apples with a light sprinkling of cinnamon sugar.

Provided by Rev BJ Friley @RevBJFriley

Categories     Wild Game

Number Of Ingredients 9

1/4 cup(s) flour
1/2 teaspoon(s) salt, or to taste
1/8 teaspoon(s) paprika
6 - quail, breasts and legs
2 tablespoon(s) butter
1/4 cup(s) chopped sweet onion
1 tablespoon(s) chopped fresh parsley
1/4 teaspoon(s) dried thyme (or 1/2 teaspoon fresh thyme)
1 cup(s) apple juice

Steps:

  • Mix flour salt and paprika; lightly flour quail pieces.
  • Melt butter in heavy frying pan and brown quail.
  • Push quail to one side of pan.
  • Add onion and saute until tender (add 1 tablespoon more butter if needed to saute onion).
  • Add parsley, thyme and apple juice.
  • Stir to mix well and spoon juice over quail while bringing all to a boil.
  • Reduce heat, cover and simmer until quail are tender (about 1 hour).
  • Serve quail on a bed of rice with sauteed apples on the side.

Apple quail recipes are a delicious and creative way to enjoy this game bird. Quail meat is known for its tenderness and richness, and when combined with the sweetness of apples, it creates a unique and flavorful dish. There are many different ways to prepare apple quail, from roasted to braised to grilled, making it a versatile ingredient for any meal.

Health Benefits of Quail Meat

Quail meat is a nutritious and healthy source of protein. It is low in fat and calories, making it a great option for those watching their weight. Quail meat is also high in vitamins and minerals, including iron, zinc, and B vitamins, which are important for maintaining a healthy immune system and energy levels. Additionally, quail meat is considered a lean source of protein, making it a great option for anyone looking to increase their protein intake.

Types of Apples to Use in Apple Quail Recipes

There are many different types of apples that can be used in apple quail recipes, each with its own unique flavor profile. Some popular types of apples include:
Braeburn Apples
Braeburn apples have a sweet and tangy flavor with a firm texture, making them a great option for apple quail recipes.
Golden Delicious Apples
Golden Delicious apples have a sweet and mellow flavor with a slightly soft texture, making them a good choice for baked or roasted apple quail dishes.
Honeycrisp Apples
Honeycrisp apples have a sweet and tart flavor with a juicy texture, making them a good option for grilled or sautéed apple quail recipes.
Granny Smith Apples
Granny Smith apples have a tart and tangy flavor with a firm texture, making them a great option for savory apple quail recipes.

Preparing Quail for Apple Quail Recipes

Before preparing apple quail recipes, it is important to properly clean and prepare the quail. Quail can be purchased whole or already cleaned and split. If you are working with whole quail, you will need to remove the giblets and rinse the quail thoroughly in cold water. To split the quail, use a sharp knife to cut down the center of the back bone, then remove the head and feet. If desired, the quail can also be marinated in a mixture of herbs, spices, and olive oil for added flavor.

Apple Quail Recipe Ideas

There are many different ways to prepare apple quail, depending on your preferences and cooking method. Here are some ideas to get you started:
Roasted Apple Quail
To prepare roasted apple quail, start by seasoning the quail with salt, pepper, and herbs such as thyme or rosemary. Slice the apples and place them inside the cavity of the quail. Roast the quail in the oven at 375°F for 20-25 minutes, or until cooked through.
Braised Apple Quail
To prepare braised apple quail, start by browning the quail in a pan with olive oil. Remove the quail from the pan and add diced apples, onions, and garlic. Add chicken stock and a splash of apple cider vinegar, then return the quail to the pan and braise in the oven at 350°F for 45-60 minutes.
Grilled Apple Quail
To prepare grilled apple quail, start by seasoning the quail with salt, pepper, and your choice of herbs. Thread the quail onto skewers and grill over medium-high heat for 8-10 minutes, turning occasionally. In a separate pan, sauté sliced apples, onions, and garlic until tender, then serve alongside the grilled quail.
Apple Quail Salad
To prepare an apple quail salad, start by roasting or grilling the quail according to your preference. Chop the quail into bite-sized pieces and toss with a mixture of lettuce, sliced apples, crumbled goat cheese, and a simple vinaigrette made with apple cider vinegar and olive oil.

Conclusion

Apple quail recipes are a delicious and healthy way to enjoy this game bird. With its tender and flavorful meat, combined with sweet and crisp apples, there are endless possibilities for creating a tasty and unique dish. Whether you're roasting, braising, grilling, or tossing it into a salad, apple quail is a versatile ingredient that is sure to satisfy.
Apple quail recipes represent one of the most enticing and delicious ways to prepare quail meat. The sweet and juicy flavor of apples combined with the tender texture of quail meat creates a combination that is both decadent and healthy. With the right preparation techniques, cooking apple quail recipes can be an easy and enjoyable experience for anyone looking to impress their guests or satisfy their family's cravings. This article will provide valuable tips on how to make perfect apple quail recipes without any hassle.

Tip #1: Select the Right Apples

When making apple quail recipes, selecting the right type of apples is crucial. Apples that are overly soft or mushy will not hold up well during cooking, resulting in a mushy and unappetizing texture. On the other hand, apples that are too hard or sour will not provide the desired sweetness and flavor that complements the quail meat. Therefore, it is recommended to select sweet and firm apples, such as Honeycrisp, Gala, or Pink Lady. These varieties have a great balance of sweetness and texture that are perfect for apple quail recipes.

Tip #2: Prepare Quail Meat Properly

The preparation of quail meat is a critical step in apple quail recipes. Quail meat requires minimal seasoning or marination as it has a naturally delicate flavor. However, it is important to remove any feathers or pin bones before cooking to ensure a smooth and enjoyable eating experience. Also, be sure to rinse the quail meat thoroughly before patting it dry with a paper towel. This ensures that the spices and flavors in the dish adhere well to the meat, resulting in a tasty and succulent dish every time.

Tip #3: Compliment the Dish with the Right Seasonings

The right seasoning is essential when making apple quail recipes. A blend of herbs such as rosemary, thyme, and sage complements the sweetness of the apples and enhances the flavor of the quail meat. Additionally, using salt, black pepper, and garlic powder in moderation can significantly improve the taste of the dish. Avoid using too many condiments or spices, as this can overpower the natural flavors of the quail meat and apples.

Tip #4: Choose the Best Cooking Method

The cooking method you choose can have a significant impact on the taste and texture of your apple quail recipe. There are several ways to cook quail, including grilling, roasting, and pan-searing. When cooking quail, it is important to avoid overcooking the meat so that it remains moist and tender. Additionally, using a cast-iron skillet or baking dish can bring out the rich and hearty flavors of the dish, making it even more delectable.

Tip #5: Garnish the Dish Carefully

After preparing the apple quail recipe, it is important to garnish it perfectly to complete the presentation. Adding a few fresh herbs, such as thyme or rosemary sprigs, can enhance the dish's aroma and flavor. Additionally, using finely chopped nuts, such as walnuts, pecans, or almonds, as a garnish can add a subtle crunch to the dish, making it even more enjoyable to eat. Be cautious not to overdo the garnishes, as this can make the dish visually unappealing and may interfere with the flavors and textures of the dish.

Conclusion

In conclusion, apple quail recipes are a delicious and healthy way to enjoy quail meat. With the right preparation techniques, cooking an apple quail recipe can be an easy and enjoyable experience. Some of the valuable tips to keep in mind when making apple quail recipes include selecting the right type of apples, preparing quail meat correctly, choosing the perfect seasoning, cooking the dish correctly, and garnishing the dish carefully. By following these tips, you can prepare mouth-watering apple quail recipes that will have your guests asking for more.

Related Topics