I have a couple quail soaking and need some advice on cooking them.  Thanks-Kate

Hey Kate,

Wrap some bacon on it and put on the grill, mmm good.
I have also pan fried and made in some spanish rice.

Hard to go wrong with a quail. Some of the finest eating there is. Split on the grill is great, hot fire, don't overcook. If its too cold to grill, you can do em in the broiler on pieces of toast to catch the good stuff. Mmmmmmm

QuoteOriginally posted by Shaun:
...If its too cold to grill,...

Never, people thought I was crazy when I was grilling in Colorado in the middle of winter.

But they enjoyed just as well.  :D

My quail always turn out too dry...

Quail stuffed with haggis and onions!  but before you all lose your cookies, there's a story behind the canned haggis.  first, it's made with beef, not "entrails" like the traditional dish (which is great, by the way).  I warm up the haggis, sautee some onions and sliced mushrooms, mix `em together, and stuff the bird.  It's then roasted at 375 for about 20-25 minutes-checking to see if it's done with a fork at 15 minutes, and again at 20.  

the story on the canned haggis is that this guy in Texas decided to make haggis in a can.  The papers in Scotland found out about it, and thought it would be great fun to invite the colonial over to the blind haggis tasting they have every year, giving everybody a big laugh!  He placed fifth...they refuse to talk to us even now!
here's the website:  http://www.caledoniankitchen.com/catalog/

It also makes a great skillet meal with sliced bangers and onions!

OK Chef Cardinal to the rescue......put the quail in a large bowl pour just enough apple cider to cover and add a quarter cup of pickling salt, one finger of ginger roughly chopped, two -three smashed cloves of garlic, a tablespoon of crcked black peppercorns, a bay leaf and a sprig or sage rubbed between your palms. Let this set in the fridge overnight.Remove it from the brine and dab with a paper towel. Cook it anyway you wish,grilling would be good if you rub them with a little olive oil first and don't overcook them.Baking in the oven on a bed of aromatic vegetables would be another good choice.

Thanks guys!

Dip them in butter milk, dredge in flour, fry them quickly in very hot olive oil don't over cook.

roll em in egg and milk then rub in breadcrumbs then just fry yummmmmmmmmmmmmmmmmmmmmmm finger licking good. all this food is making me hungry.  

Season some flour with Lowery's seasoned salt, ancho chili powder, black pepper, and garlic.  dip the quail in the flour, then in buttermilk, then in the flour again.  Fry, drizzle with a little honey and invite me to have some

Some Wal-Mart superstores carry Manchester Farms frozen quail.  For those of us who haven't had time this season to get out to hunt, like myself, I'll try some of these recipes this weekend!

GRILL IT!!! FRY IT!!! BAKE IT!!! I never heard of messed up quail, unless you overcook it!!! applicable to all three methods... if quail populations were like deer populations... i propbably wouldn't own a bow...