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Mar 29th, 2024
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Joined: Aug 2011
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Sidelock
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OP
Sidelock
Joined: Aug 2011
Posts: 704 Likes: 1 |
Apologies if this should go in to the MisFires section.
Let's say I have some boned Quail that I have soaked overnight in olive oil, poultry seasoning, pepper & salt. I intend to cook them in a skillet using olive oil. How long should I cook them and how hot should I have the oven eye? Also any need to turn them?
Thanks in advance!
Last edited by 1cdog; 11/25/13 02:29 PM.
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Joined: Jan 2002
Posts: 267 Likes: 4
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 267 Likes: 4 |
It depends on how thick your boned breasts are. Assuming a max of about 1/2 inch, I would go pretty hot, enough to sear the outside in about 30 seconds on each side, turn down heat slightly and finish for one or maybe two minutes. Take out the quail, and deglaze the pan with a couple ounces of white wine, or other liquid, for sauce. That should result in fairly rare, but still moist, meat. Given all the variables of "hot", I would add that as soon at the breast starts to feel firm, it's time to stop.
Best of luck
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Joined: Feb 2004
Posts: 13,879 Likes: 15
Sidelock
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Sidelock
Joined: Feb 2004
Posts: 13,879 Likes: 15 |
Boned quail? Wow, that doesn't leave much thickness. I'd probably just skillet fry them with a pretty hot skillet a couple minutes a side, so I could get a little browning. In the oven, being boned, I wouldn't expect to get any browning without really overcooking them.
P.S. Marsala wine is your friend. A chardonnay in a pinch....and mushrooms on the side
Last edited by Chuck H; 11/25/13 02:45 PM.
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Joined: Jul 2011
Posts: 839
Sidelock
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Sidelock
Joined: Jul 2011
Posts: 839 |
It depends on how thick your boned breasts are. ... Given all the variables of "hot", I would add that as soon at the breast starts to feel firm, it's time to stop. Egad! I didn't know Charlie Sheen was on THIS board! (turn up the heat!)
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Joined: Jun 2008
Posts: 5,533 Likes: 169
Sidelock
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Sidelock
Joined: Jun 2008
Posts: 5,533 Likes: 169 |
Bilious, once again you have been quite helpful
Thanks, you continue to amaze me
I like mine deep fried in peanut oil at 5 minutes per pound.
YUM!!
Last edited by skeettx; 11/25/13 04:35 PM.
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Joined: Jan 2002
Posts: 331 Likes: 1
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 331 Likes: 1 |
When you think they'll be done "in a little bit," take them off the fire. They're done.
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Joined: Jul 2005
Posts: 7,065
Sidelock
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Sidelock
Joined: Jul 2005
Posts: 7,065 |
Assuming fileted and a hot pan, one minute on each side is plenty for medium rare. I eat wild birds medium rare to rare. The pen raised bobs go to well done.
Best,
Mike
I am glad to be here.
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Joined: Jan 2006
Posts: 9,417 Likes: 313
Sidelock
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Sidelock
Joined: Jan 2006
Posts: 9,417 Likes: 313 |
"The pen raised bobs (or any other fowl) go to well done."
Extremely good advice from Mike. Please Google E. Coli O157.H7 and Hemolytic Uremic Syndrome/Hemorrhagic Colitis
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Joined: Jul 2012
Posts: 4,463 Likes: 207
Sidelock
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Sidelock
Joined: Jul 2012
Posts: 4,463 Likes: 207 |
1ddog,
I think olive oil is a little strong for frying a mild meat like quail, I suggest butter.
Mike
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Joined: Mar 2009
Posts: 2,018 Likes: 50
Sidelock
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Sidelock
Joined: Mar 2009
Posts: 2,018 Likes: 50 |
I frequently bread and fry my quail.
Key thing is to not overcook as they get tough very quickly
Michael Dittamo
Topeka, KS
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