That is a lot of work for a single plate with meat and a veggie garnish. But it was a fun little take on doing something with quail. When I grew up we had birds like coturnix and pheasant and some yard hens for eggs, our neighbor on one side had rabbits and a big veggie garden with a greenhouse and the neighbor on the other side had a couple catfish ponds with Muscovy ducks and fruit trees and a little ornamental nursery. One of the easiest and best way we had quail or rabbit super easy was low and slow cook the spatchcocked quail or rabbit hinds in duck fat in the oven over a few hours, then let cool completely in a ceramic that can be stored in the fridge for months. You would then just take them out as needed and sear in a dry pan and finish rewarming in the oven. Removed a ton of the work and had a great result.
What kind of pan did you use to cook the sauce and quail breasts in, that had the little holes? How long did you leave the kale in the broth? Thank you!
It's a stainless steel pan with a dimpled surface. A no-stick pan be fine too. I left the kale in until it was soft (kale's a weird thing; sometimes it cooks quickly but older kale can take more time) Hope that helps!
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That is a lot of work for a single plate with meat and a veggie garnish. But it was a fun little take on doing something with quail. When I grew up we had birds like coturnix and pheasant and some yard hens for eggs, our neighbor on one side had rabbits and a big veggie garden with a greenhouse and the neighbor on the other side had a couple catfish ponds with Muscovy ducks and fruit trees and a little ornamental nursery. One of the easiest and best way we had quail or rabbit super easy was low and slow cook the spatchcocked quail or rabbit hinds in duck fat in the oven over a few hours, then let cool completely in a ceramic that can be stored in the fridge for months. You would then just take them out as needed and sear in a dry pan and finish rewarming in the oven. Removed a ton of the work and had a great result.
Great content, your voice is very relaxing, keep it up!
Phoenix chicken is about the same size as quail. Great recipe I will try it when we do the big culling of all these roosters.
Bro is cutting this bird with a butter knife
i SMOKE THE WHOLE QUAIL AND EAT THEM.....delicious
That sounds amazing!
What kind of pan did you use to cook the sauce and quail breasts in, that had the little holes? How long did you leave the kale in the broth? Thank you!
It's a stainless steel pan with a dimpled surface. A no-stick pan be fine too. I left the kale in until it was soft (kale's a weird thing; sometimes it cooks quickly but older kale can take more time) Hope that helps!
He sounds like chuck norris
You say probably
cavolo nero are italian kales
You cooking UP Dan Quail ???????????
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Bh I’m
Floppy
That's what she said