|
|
|
S |
M |
T |
W |
T |
F |
S |
|
|
1
|
2
|
3
|
4
|
5
|
6
|
|
7
|
8
|
9
|
10
|
11
|
12
|
13
|
|
14
|
15
|
16
|
17
|
18
|
19
|
20
|
|
21
|
22
|
23
|
24
|
25
|
26
|
27
|
|
28
|
29
|
30
|
|
|
|
|
|
|
2 members (HMAK, 1 invisible),
442
guests, and
4
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums10
Topics38,481
Posts545,232
Members14,410
| |
Most Online1,335
Apr 27th, 2024
|
|
|
|
Joined: Jan 2002
Posts: 13,154 Likes: 1152
Sidelock
|
Sidelock
Joined: Jan 2002
Posts: 13,154 Likes: 1152 |
My late shooting buddy was from a dyed in the wool quail hunting family and consequently his Mom was a top notch wild game cook. She insisted that quail were to be plucked and not skinned. I have fond memories of sitting at huge table accompanied by the family and eating her fried quail, biscuits, gravy, and homemade preserves. If there's any dish better than properly fried wild bobwhite quail I don't need it. The only thing I would add to the above side dishes would be grits. When I get to the pearly gates, if St. Peter meets me and says I can have anything for supper I want I'll just look at him and, in my best Big Bopper impersonation, I'll answer "Awww baby, you knooooooow what I like!"
May God bless America and those who defend her.
|
|
|
|
|
Joined: Dec 2004
Posts: 996 Likes: 7
Sidelock
|
Sidelock
Joined: Dec 2004
Posts: 996 Likes: 7 |
I've never eaten bobwhites but have eaten CA quail along with many other N American upland birds, including the 3 species of forest grouse, ruffed, blue and spruce, ptarmigan and sharptails If I had a choice, it would probably be chukar at the #1 position, with quail and ruffed grouse close to chukar and pheasants falling closely behind those! I've cooked all in so many different ways, I've forgotten some of the ways I've cooked them but about my favorite is pounded flat, flour and egg dipped, then rolled in a panko batter, seasoned and fried with a country gravy and mashed spuds. I can do without spruce grouse!
Sounds like a great spread you put on Lloyd3!
Cameron Hughes
|
|
|
|
|
Joined: Jun 2006
Posts: 2,986 Likes: 299
Sidelock
|
|
Sidelock
Joined: Jun 2006
Posts: 2,986 Likes: 299 |
Cameron, I don’t think very many people here know the great spanse of game bird fleshes.
Essentially (excluding sprucies), the more they fly, the darker the meat.
Most people condemn dark fleshed game birds.
Ruffies and quail are as white as it gets.
I just think quail are more tender at the ends of their bones.
You can cook quail until it’s falling apart tender, less able with ruffies. They’ll dry out before the collagen breaks down.
Out there doing it best I can.
|
|
1 member likes this:
Cameron |
|
|
|
|
Joined: Dec 2004
Posts: 996 Likes: 7
Sidelock
|
|
Sidelock
Joined: Dec 2004
Posts: 996 Likes: 7 |
Yes Clapper, I think in general that's true! Not sure how to categorize spruce grouse in the vein of how much a bird flies...very dark meat and one can hardly get them to fly! One way I used to cook ptarmigan, which remind me of sharptails, and any upland bird will work well, IMO, is in an etouffee! I used ptarmigan due to having a freezer full of them when I lived in AK and ran out of ideas on how to cook them! Probably be a waste of a good bird to cook quail, chukar or ruffed grouse in this manner!
Cameron Hughes
|
|
|
|
|
|
|
