First: In a well seasoned black iron skillet. If it can rust with water sitting in it, it isn't properly seasoned, don't use it until it is properly seasoned, otherwise it will impart a not so nice iron oxide taste. Easy enough to season, you can find proper 'how to' on the internet.
That aside, I oft still wipe a skillet with a tiny bit of lard on a paper towel as a mater of habit, just enough so that it shines. I do not add a good olive oil until the skillet is hot; by that I mean that the miniscule surface 'shine' has started to 'pool' or there is a liquid appearance on the skillet's surface. If it starts to smoke, you have it too hot & are about to get a burn or start a grease fire. Get the skillet hot first and then add the olive oil, the end product will always taste better and the olive oil retains its original flavor. We are talking cooking quickly here & paying attention, not a time to walk off or get distracted. The boned birds should be cooked just as mentioned above, 'hot & fast' & if you do go over centre the birds will both toughen and dry. They are dry enough naturally and you do not want to push that further by over cooking them and you will if you do. I prefer a small glaze of Marsala & sometimes use a splash of cream sherry as well, deglazing immediately afterwards and rice, but as Stan says, grits if you are east of the Mississippi and south of the Mason Dixon line.
A varient would be to ever so slightly 'bread' the birds and cook until the breading is golden brown. You can use flour, salt & pepper or add a bit of sage, if you like or a mixture of flour & corm meal seasoned to your own taste. Perdiz is oft cooked in that manner in Uruguay on black iron skillets and the birds are boned and flattened and sometimes pounded like a veal scalapini(sp?) first and then cooked with a fire brick holding them flat to the skillet over a wood burning stove. I've had them prepared that manner at several dif estancias over the years and they eat quite well, remaining fairly tender & moist, but also cooked 'well' if that is your pref. or if Drew's remarks leave you with concerns about rare to med rare. In between 'hot & fast' and 'well' is the 'tough zone' & well means dry if the bird is not somehow protected in the cooking process.
FWIW, I like quails prepared in the former hot & fast method the best.
edit/adendum: when doing mushrooms as a side, I prefer cooking them in a Madeira w/garlic, butter & olive oil. I do not like the taste of Califorina Madeira's for consumption or cooking, much preferring that originating from Madiera, but each to their own. Guns are not unlike wines in that regard. Tastes differ.
Last edited by tw; 11/26/13 09:02 AM.
