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Here is a recipe from a New Orleans cook for quail. While processing and cleaning quail, I keep a container with ice in it and put the quail meat in there. I cut out the backbones, and separate the legs and breasts into separate pieces. You do as you wish, but I suggest keeping them on ice. When done, I put the birds in the fridge for at least overnight. When you take them out, save the water. It will have a little bit of reddish tint to it, plus it will have a slight infusion of quail meat in it, like a small stock. Save this. In a pot of your choice, make what we call the Trinity her