BarB-Qued Dove or Quail

Frankly, I sick of this cold weather … and have started dreaming of warm sunshine and barbeque ….

12 doves (OR quail)


6 canned jalapenos

6 slices bacon

Italian salad dressing

Salt and pepper

Marinate doves in milk overnight.* Remove and dry. Place 1/2 jalapeno inside cavity of each dove.

Wrap 1/2 slice bacon around each dove; secure with toothpick.  Sprinkle with salt and pepper.  Barbecue over slow fire with generous applications of Italian salad dressing about 30 minutes.


Remember: Use ceramic, glass or enamel ware when marinating game.


* This is critical.  It reduces the gamey taste and breaks down the muscle fibers, thus increasing tenderness.


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Published in: on February 20, 2010 at 9:15 am  Comments Off on BarB-Qued Dove or Quail  
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New Recipe for Dove or Quail


Quail or Dove Casserole -- YUM!


It’s been such a long time since I’ve added any recipes.  Today seems like a great time to make …

Dove Casserole *

This recipe serves 4.

12 doves

1/2 cup margarine or butter

1 cup fresh mushrooms

2 Tablsp. fresh parsley

1/2 cup finely chopped onion

1 cup white wine **

1 cup heavy cream

salt pepper

white grapes, split and seeded or artichoke hearts


Preheat oven to 350 degrees.

Wash & dry doves; rub with salt & pepper and saute in butter. Then remove and put doves breast down in a casserole or heavy skillet.

Saute mushrooms, parsley and onion in remaining butter. Add wine, pour over birds and bake 2 hours, basting frequently. Add more wine if necessary.

Add cream. Bring to rapid boil for 3 minutes — or until sauce begins to brown and thicken.

Serve immediately. Garnish with white grapes or artichoke hearts.


* You may also use Quail in this recipe.  Hunters love this recipe!


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Published in: on February 16, 2010 at 12:42 am  Comments Off on New Recipe for Dove or Quail  
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Recipe: Roasted Quail with Mushrooms


Quick & Delicious!

Quail: Quick & Delicious!


For best taste, field dress quail as soon as possible.  Because of their small size, quail are easy to do. For a video refresher course, see Rob Olson’s site.

Skin or Pluck?

Quail can be plucked or skinned. However, more flavor and moisture are retained in the meat if you leave the skin on the bird.

Freeze the meat immediately if  you don’t plan to serve the quail the next day.  Using quality vapor & moisture-proof wrapping or containers means the food may be stored in the freezer for 9 to 10 months (at 0 degrees, or lower).

Two More Tips

1) A friend (with freezer space) opens 1/2 gallon paper milk cartons, adds the birds (a meal’s worth), adds water to reach the 3/4 mark — and freezes the closed cartons. With this freezing system, he never has freezer-burned birds!

2) Thaw frozen quail in container or package — in the refrigerator — for 12 to 24 hours.  Our county extension nutritionist says this is a great way to tenderize the meat.

Roasted Quail with Mushrooms

4 quail

4 slices bacon

1 Tbsp. butter or margarine

Juice of half a lemon

1/2 cup hot water

1  small can of mushrooms, drained

Wipe quail inside and out. Wrap a slice of bacon around each quail. Put birds into a buttered pan and roast at 350 degrees, basting occasionally — about 30 minutes, or until tender.

Remove birds and add butter or margarine, water and lemon juice to the drippings in the pan, stirring to make a gravy.  Add mushrooms.

Serve the birds on toast with gravy poured over them.


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Published in: on January 26, 2009 at 7:55 am  Comments Off on Recipe: Roasted Quail with Mushrooms  
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