Quail With Crawfish Dressing Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: braces of quail,
3 cup: stock of crawfish,
1: shells/heads, onion, garlic,
1: carrots and water.,
1: pan of cornbread,
1 cup: onion,
1 1/2 cup: red bell pepper,
1 cup: celery,
1 clove: garlic,
1 stick: of butter,
1 lbs: crawfish tail meat,
1: spice mixtures:,
1 tsp: white pepper,
1 tsp: basil,
1 tsp: thyme,
1 tsp: red pepper, cayenne
1 tsp: salt,
2: bay leaves,
Directions:
Okay, heres one of my favorite quail recipes:
Youll need a brace of quail per person. Pluck and draw the birds; dont
even think about skinning them.
Crawfish Dressing:
Youll need about three or four cups of stock. I make my stock from
scratch using crawfish shells/heads, onion, garlic, carrots and water. Use
about six cups of water to make 3 cups of stock. Bring ingredients to a
boil and simmer until reduced to 3 to 4 cups. NOTE: you can use can chicken
or duck stock if you cant find whole crawfish (many places will sell you
the cleaned tails in a vacuumed packed packages). Also, heaven forbid, you
could use a canned chicken broth if you dont want to make a stock.
Youll need to run this mixture through a strainer to finish the stock. It
probably wouldnt taste to good with a mess of crawfish shells in it ;-)
To make the dressing you will need cornbread. So bake it or buy it. I
cant really tell you how much exactly. I use as much as it takes to
absorb the liquids. I make a 9 inch cast-iron skillets worth. I also use
white cornbread but it doesnt really matter that much.
Now that you have your stock and cornbread here is how you make it.
Chop the following: onion bell pepper (I use red ones) celery garlic Make
the spice mixture. Melt a stick of butter in a large skillet. saute veggies
in butter until tender. add spice mixture to veggies add the three cups of
stock and simmer a few minutes longer.
Add crawfish (between a half to a full pound of tail meat). Simmer about
five minutes.
with a slotted spoon, remove all veggies and crawfish and place into a food
processor or blender. lightly process (I usually dont over do it here. I
like to have small bits of crawfish in the dressing).
Return processed mixture to the stock. Use crumbled cornbread to absorb the
liquid.
Stuff the quail with the dressing and baste with butter. Roast birds at
325 degrees, basting as often as needed. Roast time is dependent upon
number of birds. Once the skin turns a light golden brown, check by trying
to separate one of the tiny little legs from the quail. If it pulls from
the side easily its done. Explaining when a roasted bird is done is hard
for me to do. Its just something you gotta know.
Serve this with the remainder of the crawfish stuffing and a what ever
veggies you desire.
One other note of importance: Crawfish are not in season during the start
of quail season so use this recipe later in the season. Its a cold
weather dish anyhow. One other thing, do *not* substitute shrimp for
crawfish; theyre completely different tasting crustaceans.
Enjoy, Ken "the cajun game chef" Ihrer Newsgroups: rec.hunting
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
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Source from luhu.jp
Youll need a brace of quail per person. Pluck and draw the birds; dont
even think about skinning them.
Crawfish Dressing:
Youll need about three or four cups of stock. I make my stock from
scratch using crawfish shells/heads, onion, garlic, carrots and water. Use
about six cups of water to make 3 cups of stock. Bring ingredients to a
boil and simmer until reduced to 3 to 4 cups. NOTE: you can use can chicken
or duck stock if you cant find whole crawfish (many places will sell you
the cleaned tails in a vacuumed packed packages). Also, heaven forbid, you
could use a canned chicken broth if you dont want to make a stock.
Youll need to run this mixture through a strainer to finish the stock. It
probably wouldnt taste to good with a mess of crawfish shells in it ;-)
To make the dressing you will need cornbread. So bake it or buy it. I
cant really tell you how much exactly. I use as much as it takes to
absorb the liquids. I make a 9 inch cast-iron skillets worth. I also use
white cornbread but it doesnt really matter that much.
Now that you have your stock and cornbread here is how you make it.
Chop the following: onion bell pepper (I use red ones) celery garlic Make
the spice mixture. Melt a stick of butter in a large skillet. saute veggies
in butter until tender. add spice mixture to veggies add the three cups of
stock and simmer a few minutes longer.
Add crawfish (between a half to a full pound of tail meat). Simmer about
five minutes.
with a slotted spoon, remove all veggies and crawfish and place into a food
processor or blender. lightly process (I usually dont over do it here. I
like to have small bits of crawfish in the dressing).
Return processed mixture to the stock. Use crumbled cornbread to absorb the
liquid.
Stuff the quail with the dressing and baste with butter. Roast birds at
325 degrees, basting as often as needed. Roast time is dependent upon
number of birds. Once the skin turns a light golden brown, check by trying
to separate one of the tiny little legs from the quail. If it pulls from
the side easily its done. Explaining when a roasted bird is done is hard
for me to do. Its just something you gotta know.
Serve this with the remainder of the crawfish stuffing and a what ever
veggies you desire.
One other note of importance: Crawfish are not in season during the start
of quail season so use this recipe later in the season. Its a cold
weather dish anyhow. One other thing, do *not* substitute shrimp for
crawfish; theyre completely different tasting crustaceans.
Enjoy, Ken "the cajun game chef" Ihrer Newsgroups: rec.hunting
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp