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#1047848 - 11/19/09 08:15 AM Fried quail
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32575
Loc: Richmond
I tried to pan fry quail for several years. The breast never came out right because they have three sices, and the bones prohibited the flour from properly coating. A friend and I had an 840 quail year, so I had more than I knew what to do with them. I taught myself to butterfly the quail. I've show this to lots of people since, and it's the only way they cook their quail anymore.

The first and most important step is to cut off the ball and socket joints like this;




Next you run your sissors under the rib cage on each side.



Then you clip off the sternum.




Pull the bones over the front of the quail breast, and it's a done deal.




You have a butterflied quail breast which will pan fry in less than 3 minutes on each side. Use your pan drippings for cream gravy. You don't have to use an egg wash if you bread them 30 minutes or so before you fry them. The breading will get gummy, and they'll come out crisp.

I've deep fried them for a field trial crowd, but I serve those with french fries and store bought breaded okra.









Edited by bill oxner (11/19/09 08:17 AM)
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#1052290 - 11/20/09 05:44 PM Re: Fried quail [Re: bill oxner]
luvdabirds Offline
Light Foot

Registered: 09/10/08
Posts: 31
Loc: Pflugerville,TX
bill how do you get 840 quail in a year? That's alot of hunting and hunting opportunities. I like the butterfly procedure. I think I'll try it for turkey Day . I have a few to get rid of no where near 840 more like 8.4... smile I'm guessing you guide or have a hell of a lease. good post


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#1052354 - 11/20/09 06:04 PM Re: Fried quail [Re: luvdabirds]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32575
Loc: Richmond
Originally Posted By: luvdabirds
bill how do you get 840 quail in a year? That's alot of hunting and hunting opportunities. I like the butterfly procedure. I think I'll try it for turkey Day . I have a few to get rid of no where near 840 more like 8.4... smile I'm guessing you guide or have a hell of a lease. good post


My friend Ron Paschall kept the log. I think I remember that we only lost 3 dead birds. He had a born broke Paladin bred dog named Frank. I had my first half broke female pointer named Cocoa. We started in Ranger on opening day with a guy named Jamanson on his uncle's place. I think his uncle was called Red Langford. The limit back then was 12 birds per day with 36 in possession. We found a day lease, near Ranger, after deer season. It was $15 per day. We had several 100 bird weekends. One of the last weekends I invited two friends down from Arkansas. We cheated. We hunted Saturday, and Sunday morning, and boxed 144 quail. I know 144 quail will almost fill a 48 quart Igloo.

We had nimble feet back then. We duck hunted up on the Red River, when the dogs were too tired. I still don't remember how I kept my job. Oh yes, now I remember. We took my boss with several times. He was with us when I called in over 300 ducks on the Red River. I reported that on someone's Red River thread.



Edited by bill oxner (11/20/09 06:09 PM)
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#1052908 - 11/20/09 10:44 PM Re: Fried quail [Re: bill oxner]
luvdabirds Offline
Light Foot

Registered: 09/10/08
Posts: 31
Loc: Pflugerville,TX
great stories Bill and even fonder memories I'm sure. i dont have the nimbers but the memories I've made with my son ... priceless


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#1053238 - 11/21/09 09:45 AM Re: Fried quail [Re: luvdabirds]
Bobby B Offline
Bird Dog

Registered: 11/03/09
Posts: 491
Loc: Hondo, TX
Y'all have to remember, Bill was here just after God invented quail and quail dogs, so he has a lot of really good quail years to look back on and tell stories about!!

_________________________
" If you can't have no fun, it ain't no use a'goin' ! " - old man in a Sweetwater , TX cafe


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#1053259 - 11/21/09 10:05 AM Re: Fried quail [Re: Bobby B]
coolie Offline
THF Celebrity

Registered: 12/19/06
Posts: 17405
Loc: Ennis, TX
Two words, Fry Daddy


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#1061886 - 11/24/09 09:13 PM Re: Fried quail [Re: coolie]
cody Offline
THF Celebrity

Registered: 09/22/04
Posts: 11637
Loc: Formerly from Nantucket...
I've been doing that with dove the last couple years as well. It's the only way to go. We've also been battering them with a milk/egg dip then roll them in bisquick. Makes a thicker and crispier crust. I dig it tons.

_________________________

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#2368545 - 06/13/11 11:03 PM Re: Fried quail [Re: cody]
Fyrfyter Offline
Veteran Tracker

Registered: 08/17/09
Posts: 2397
Loc: Kaufman, TX
Awesome post that needed to be bumped to the top!

_________________________
Les Pratt

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#3146425 - 04/08/12 07:58 PM Re: Fried quail [Re: Fyrfyter]
swmays Offline
THF Trophy Hunter

Registered: 01/06/10
Posts: 5769
Loc: Dallas / Hopkins Co.
this is what I was looking for... Thanks


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#3148153 - 04/09/12 02:58 PM Re: Fried quail [Re: swmays]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32575
Loc: Richmond
I keep a pair of poultry scissors in my gator, one in my tote, and a pair in my pickup. They all cut through bone just fine, but would bypass the meat and gristle. I picked up a pair of kitchen scissors in Wal-Mart for $0.99. They work better than any poultry shears I've ever owned.

_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#3148240 - 04/09/12 03:30 PM Re: Fried quail [Re: bill oxner]
Pointer Offline
Pro Tracker

Registered: 03/01/10
Posts: 1449
Loc: Bishop, Texas
In the course of a season, I may clean literally thousands of quail and chukar. No, I am not a game hog...these are my clients' birds.

I have gone thru the gamut of poultry and kitchen shears, and the very best I have found are some inexpensive, orange handled kitchen shears marked Fiskars U.S.A. They are VERY similiar to the Gerber Game Shears, except they are, even less expensive, ambidextrous, and easily cleaned up due to being a take apart design. I have never had a pair break out of the handles. I can't say that about the Gerber shears. The Fiskars seem to last and last.

I would encourage you to try a pair when you are using Bill's technique described above.

BTW, I clean the birds by clipping the wings, head, and legs (at the feather line) off. I skin the remaining carcass, then inserting the scissors at the neck, cut down the entire length of the bird on both sides of the spine...from neck to vent. Now, when you pull the spine the guts are exposed most fall out as you pull the spine and the rest are easily pulled from the body. Trim out around the bung and you are done and ready to wash the bird.


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#3148289 - 04/09/12 03:44 PM Re: Fried quail [Re: Pointer]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32575
Loc: Richmond
I only clip off the wings and legs, leaving the neck and head. I then skin the bird. Then I hold the bird breast down in the palm of my left hand. I bend the thigh over the back and pop off each leg. Still holding the breast, I grab the neck, and pull from front to back. The breast comes out clean leaving the insides attached to the back.

_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#3200127 - 05/02/12 09:10 PM Re: Fried quail [Re: bill oxner]
LABIRDDOG Offline
Woodsman

Registered: 11/21/10
Posts: 115
Both are good a good way to clean quail. Pointers way is good for wrapping and stuffing them. Bills pan frying and gravy. Deep frying is also excellent.


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#4129811 - 03/18/13 08:30 PM Re: Fried quail [Re: LABIRDDOG]
Bigjoe8504 Offline
Pro Tracker

Registered: 09/06/12
Posts: 1338
Loc: Fulshear, TX
I tried bill's way and it was sure delicious... I'm definitely going to try again.

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#4145421 - 03/25/13 06:15 PM Re: Fried quail [Re: Bigjoe8504]
blackbearcreek Offline
Outdoorsman

Registered: 12/21/08
Posts: 70
Loc: Fort Worth, Texas
Great information. Thanks for sharing the technique.
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