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Re: Fried quail [Re: bill oxner] #6558641 11/25/16 11:33 PM
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poisonivie Offline
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never mind.

Last edited by poisonivie; 11/25/16 11:34 PM.

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Re: Fried quail [Re: bill oxner] #6559851 11/27/16 12:59 AM
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NewGulf Offline
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Good thread Bill! up

Re: Fried quail [Re: bill oxner] #6560104 11/27/16 03:50 AM
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I tried your cleaning process again today Bill. First bird worked out great, second bird the neck broke off. Dang it!
Here's a pic of some fried quail from last season. Boneless breast and legs.

My wife made the gravy.

Last edited by 68rustbucket; 11/27/16 03:59 AM.


Re: Fried quail [Re: bill oxner] #7174326 05/19/18 09:40 PM
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bill oxner Offline OP
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Testing photobucket. It's back.


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


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Re: Fried quail [Re: 68rustbucket] #7176405 05/22/18 10:56 AM
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pigplinker Offline
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Originally Posted By: 68rustbucket
I tried your cleaning process again today Bill. First bird worked out great, second bird the neck broke off. Dang it!
Here's a pic of some fried quail from last season. Boneless breast and legs.

My wife made the gravy.


My tongue is slapping 3 sides of my face looking at this. It would slap the fourth, but it cann't reach the second chin. food

Re: Fried quail [Re: bill oxner] #7176419 05/22/18 11:19 AM
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68rustbucket Offline
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That reminds me, I need to cook some birds from last season!



Re: Fried quail [Re: bill oxner] #7176627 05/22/18 02:50 PM
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mattyg06 Offline
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Looks good.

Re: Fried quail [Re: bill oxner] #7199573 06/16/18 08:37 PM
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bill oxner Offline OP
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Originally Posted By: bill oxner
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.







Editing in pictures from my Ipad since photobucket has started charging again.


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


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