Sriracha Honey Glazed Quail

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With a freezer full of quail I am always looking for new recipes to keep things interesting.  My dad emailed this recipe to me and it is now our favorite.  I didn’t take any pictures when I made it for the first time, but I will update this post with some the next time we make it (it won’t be long).  I just wanted to get this recipe out there asap!

I modified the recipe somewhat – recipes are only guides after all.  Modify them to your taste.

Fried Quail

6 quail
1 cup (237 ml) Sriracha sauce
1 cup (237 ml) buttermilk
Frying oil
1 cup (237 ml) high alcohol beer
1 egg
2 cups flour
Salt

Take the 6 quail and remove the breasts and “drumsticks” (thigh and leg).

Mix the Sriracha and buttermilk and marinate the quail for several hours or overnight.

Preheat your frying oil to 325°F (163°C).  A deep fryer or a big pot will work fine.

Mix the beer and the egg in a mixing bowl. Place the flour in a large shallow dish or bowl.

Remove the quail from the marinade, rinse under cold water and season with salt.

Dip the quail in the egg mixture and dredge in the flour.

Fry at 325°F (163°C) for 5–6 minutes, or until golden brown, and drain on paper towels.

And now for the really good part……

Sriracha-Honey Glaze

¼ cup (59 ml) Sriracha sauce
½ cup (118 ml) honey

Mix the Sriracha and honey in a large bowl. Toss the fried quail in the Sriracha-honey sauce and serve immediately.

Our kids devoured the “drumsticks” and the adults loved the boneless breasts.  This became an instant favorite.

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Baked Roaring Fork Smuggler Quail

Here’s what I made tonight:  “Baked Roaring Fork Smuggler Quail”  Simple, easy, yummy.

First thing I did was take the dressed quail and separate the drumsticks from the breasts.
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Then I took the rest of the bird and set it on the cutting board so the breasts were facing up and pushed down with my fingers to crack the bones so the breasts lay flatter.  This will make it easier to pan sear them later.  The one on the right has not been flattened, the one on the left has been.
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A quick dash of salt, pepper and garlic powder and they were ready for the pan.

I heated up a frying pan to medium-high heat with olive oil and got the oven heated up to 350.  Then I simply pan seared the breasts in the frying pan, breast side down first, then I flip them.
pan seared quail breast

When the breasts were close to being done I tossed in the drumsticks.  The drumsticks are small and cook faster than the breasts.
searing quail breasts and drumsticks

Then I took everything and put it in an oil-coated baking pan and splashed some of my favorite seasoning on it, plus a few hunks of butter.
quail in a pan

I used Roaring Fork’s “Smuggler Sweet BBQ Blend” this time.  Roaring Fork Spice Co. is an outfit that we ran into at a farmers market in Glenwood Springs, CO this summer and we were actually their very first customers – cool!  Their spice blends are great and I highly recommend them.

Then the pan got covered tightly with foil and baked in the oven for 20 minutes.

The kitchen filled with aroma of awesome yumminess.  This turned out great.  Serve with a tomato basil salad and some steamed rice…..oh yeah.
baked quail done

Hey, if you have any recipes, share then in the comments.  I’m always looking for new ideas!

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