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Great Sacandaga Quail Recipes


Quail and Oysters

• Quail
• 3 oysters per quail
• Melted butter
• Corn meal
• Flour
• Butter
• Salt and pepper to taste

Wipe birds inside and out with a damp cloth. Dip oysters in melted butter, then in corn meal and place inside bird. Make flour and butter paste; rub birds well with paste. Put birds in baking dish, place a strip of bacon across each bird. Bake 30 minutes, basting well with butter. May be served on toast.

Quail in Raspberry Sauce

• Quail (about 4 ounces each)
• 2 to 3 tablespoons salad oil
• 1/3 cup sugar
• ½ cup raspberry vinegar or red wine vinegar
• 2 cups chicken broth
• 1-1/2 tablespoons cornstarch
• 1-1/2 tablespoons water
• 1 cup fresh or partially thawed, frozen, unsweetened raspberries
• 2 tablespoons brandy
• 2 tablespoons lemon juice
• salt and white pepper

Rinse birds and pat dry; save necks and giblets for another use.
Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not crowd), and brown all over, about 5 minutes per bird; add oil as needed.

Arrange birds, breast up and slightly apart, on a rack in a 12- by 17- inch roasting pan. Roast birds in a 400°F oven until breast are still red and moist in center but not wet-looking (cut into breast just above wing joint to test), 12 to 15 minutes. Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices.

Make sauce: To the frying pan add sugar and 1 tablespoon vinegar. Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes. Add broth and quail roasting juices; boil, uncovered, until reduce by half, about 15 minutes. Mix cornstarch and water; stir into sauce. Stir until boiling. Add rshtmlberries, brandy, lemon juice, and salt and pepper to taste.

Pour sauce over the birds and serve.

Thanks to: Sunset 1990 Recipe Annual

Grilled Quail With Bacon

• 2 quail breasts or 1 chicken breast half
• 3 strips bacon, diced
• 1/4 cup white onion, diced
• 1 garlic clove, minced
• 1 tsp. sherry vinegar
• 1-1/2 tsp. honey
• 8 haricot verts (long, French green beans)
• 1/2 tsp. cilantro, chopped
• Salt and pepper to taste

Marinate breasts in olive oil, garlic and cilantro for at least 2 hours. Grill on both sides until done. Meanwhile, heat bacon in a sauté pan over medium heat and render out the fat. Discard all but 1 teaspoon of the bacon fat. Add onions and sauté with the bacon until onions are translucent. Add garlic and sauté for 1 more minute. Add sherry vinegar and reduce until it’s almost dry. Add honey and simmer until it thickens slightly. Add haricot verts, cilantro, salt and pepper and simmer for another minute. Serve with grilled quail or chicken breasts.

Quail Casserole

• 3 lbs. quail
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 6 tbsp. butter
• 15 oz. can artichokes (optional)
• 1/4 lb. mushrooms
• 2 tbsp. flour
• 2/3 cup chicken consomme
• 3-4 tbsp. sherry (cream or cooking)

Salt, pepper, and paprika quail or dove and fry in 4 tbsp. butter. Place in casserole. Place artichokes between quail or dove. Saute mushrooms in 2 tbsp. butter. Add 2 tbsp. flour. Stir in consomme and sherry. Cook 5 minutes. Pour over quail or dove. Cover and cook at 350 degrees for 1 hour.

Cajun-Fried Quail Caesar Salad with Pickled Jalapeño Bread Sticks

Kevin Durkin and Andreas Camacho, chefs at the Red Lion (now owned by Doubletree Hotel), got lots of oohs and aahs for this salad at the recent Caesar Salad Competition. It is not served at the hotel, but is prepared sometimes for special events.

• 1/3 cup Caesar Dressing (recipe follows)
• Cajun-Fried Quail (recipe follows)
• Jalapeño Bread Sticks (recipe follows)
• 2 cups cut, cleaned romaine lettuce (about 1 head)
• 2 tablespoons freshly grated Parmesan, or to taste

Prepare dressing, quail and bread sticks. In a large bowl, toss romaine with dressing until all leaves are coated. Divide among 4 plates and sprinkle each with Parmesan. Top each salad with half a Cajun-Fried Quail and 2 Jalapeño Bread Sticks. Makes 4 servings.

Caesar Dressing

• 1 egg yolk
• 1 tablespoon fresh lime juice
• 2 tablespoons white wine vinegar
• Dash of Worcestershire
• 1 tablespoon Dijon mustard
• 2 tablespoons anchovy paste or mashed anchovies
• 1½ teaspoons to 1 tablespoon chopped garlic
• 1 cup virgin olive oil
• Salt and freshly ground black pepper, to taste 1 tablespoon freshly grated
Parmesan cheese

In a small bowl, whisk together egg yolk, lime juice, vinegar, Worcestershire, mustard, anchovy and garlic. Slowly whisk in olive oil until emulsified. (Alternatively, combine all ingredients except oil in a blender and purée. While motor is running, slowly pour olive oil through cap in a thin, steady stream. Season with salt, pepper and Parmesan.) Set aside.

Cajun-Fried Quail

• 2 boneless quail
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tablespoon each: garlic powder, chili powder and paprika
• 1 teaspoon each: cayenne pepper, salt and black pepper
• Oil for deep-frying (peanut oil preferred)

Marinate quail in buttermilk 15 minutes in a glass container or plastic bag.
In a small bowl, thoroughly combine flour, garlic powder, chili powder, paprika, cayenne, salt and black pepper; set aside.
Heat oil in a deep-fryer or Dutch oven to 375 degrees. Remove quail from buttermilk and place in flour mixture, turning to coat well. Fry in oil about 8 minutes. Remove and drain on paper towels. Cut in halves.

Jalapeño Bread Sticks

• 4 ounces puff pastry (can use frozen)
• 1 egg blended with 2 tablespoons water
• 1 ounce each: freshly grated Parmesan cheese and finely chopped pickled, seeded jalapeños

Thaw puff pastry if frozen. Roll out 1/8 inch thick and cut into 10-by-1-inch strips. Brush with egg-water mixture, then sprinkle with Parmesan and jalapeños. Twist each strip 4 to 6 times to produce a spiral. Line a cookie sheet with parchment paper (necessary to keep from sticking), then place strips on parchment. Bake in 350-degree oven 15 minutes, or until lightly golden. Let cool before serving.

Quail with Mushrooms
Pick, draw, and singe the birds. Wipe carefully, inside and out. Then bind each bird with a slice of bacon. Put birds into a buttered pan and basteoccasionally while they are roasting. If they are large birds, they will require about 1/2 hour to cook. when they are done, put them into a warmer for 2 minutes while you add 1 tbsp. of butter, a little hot water, and the juice of 1/2 lemon to the fat in the pan, stirring to make gravy. Serve the birds on toat witht he gravy poured over them; garnish with a wedge of lemon or currant or grape jelly. On the same plate, serve mushrooms as follows:

Peel fresh mushrooms and cut the stems free. Put them in a dish with enough melted butter to make them all thoroughly shiney. Add salt and pepper rather generously. Let sit 1 hour and then broil on a grill in time to serve hot with quail.

Quail in Red Wine

• 6 quail, cleaned
• Brandy
• All-purpose four
• 6 tbsp. butter or margarine
• 2 cups sliced mushrooms
• 1/4 cup melted butter or margarine
• 1 cup consomme
• 1 cup dry red wine
• 1 stalk celery, quartered
• Salt and pepper
• Juice of 2 oranges, strained

Rub quail with cloth soaked in brandy; dust with flour. Melt 6 tbsp. of butter in a heavy skillet; add quail and saute 10 minutes. Saute mushrooms in 1/4 cup butter; pour over quail. Add consommé, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Discard celery, if desired; stir in orange juice. Heat thoroughly. Yields: 6 servings.

Fried Quail with Onion Gravy

• 30 quail, cleaned
• Salt
• Pepper
• All-purpose flour
• 8 slices bacon
• 2 cups peanut oil
• 1/4 cup all-purpose flour
• 1 cup water
• 2/3 cup minced onion
• Dash of garlic salt

Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside.
Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add peanut oil to drippings in skilled; heat over medium heat. Add quail; cook 10-12 minutes on each side or until done. Remove quail from pan; drain on paper towels. Reserve 1/4 cup drippings in pan.

Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic salt. Yields: 15 servings.

Oven Fried Quail

• 6 quail, cleaned
• 1/2 cup herb stuffing mix, crushed
• 1/3 cup butter, melted
• 1/3 cup Parmesan cheese, grated
• 2 tbsp. green onion, finely chopped

Preheat oven to 350 degrees F. Line a baking pan with aluminum foil. Split quail down back and flatten. Combine stuffing mix, cheese, and onion. Dip quail in melted butter and coat with stuffing mixture. Place in pan and bake 30-40 minutes, or until meat can be easily removed from bones. Serve immediately.







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