I like quail and dove. I don't do a lot of duck hunting any more. Does
anyone have any tips on quail or dove cooking? I discovered brining last
year, and that helps soften the texture of quail TREMENDOUSLY. Any tips
would be appreciated.

Steve

In article >,
"SteveB" > wrote:

> I like quail and dove. I don't do a lot of duck hunting any more. Does
> anyone have any tips on quail or dove cooking? I discovered brining last
> year, and that helps soften the texture of quail TREMENDOUSLY. Any tips
> would be appreciated.
>
> Steve

I generally braise adult wild birds as they tend to be tough.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

SteveB wrote:
> I like quail and dove. I don't do a lot of duck hunting any more. Does
> anyone have any tips on quail or dove cooking? I discovered brining last
> year, and that helps soften the texture of quail TREMENDOUSLY. Any tips
> would be appreciated.
>
> Steve
>
>

If your interested i can type up a list of the various sauces, garnishes
and other odds & ends that Escoffier recommends with them.

For example:

Cailles sous le cendre (old method)

Stuff the quails with a little fine game forcemeat containing chopped
truffle; wrap each in a buttered vine leaf, then in a slice of salt pork
fat and finally in 2 sheets of strong buttered paper.

Place on the hearthstone of a fire or a bed of a grill, cover with very
hot cinders and allow to cook for approximately 30 minutes, replacing
the cinders with fresh ones for time to time.

To serve: remove the outside charred paper and serve the quails as they
are, still covered with the second sheet of paper.

Modern Method: stuff the quails with forcemeat as before and wrap each
in a slice of slat pork fat; place each on an oval of ordinary short
paste. Moisten the edges and fold over the pastry to give the shape of
a turnover; seal the edges well, brush with beaten egg and bake in a
fairly hot oven for 25 to 30 minutes.
--

There's also an interesting recipe where the quails are placed inside
apples and cooked with calvados (apple brandy)
--
JL