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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Getting the “Gamy” Taste out of Wild Ducks, Fowl, Etc. (3 of 3)



Avoiding Gamy Taste in Ducks and other Fowl! *

Re-reading the two posts regarding “gamy taste” in wild game, the tone of the pieces seem to be focused on venison.  Perhaps a few words on wild ducks, wild geese, wild turkey, wild fowl, would be appropriate.

Why Wild Duck Tastes Different

In truth, wild duck, goose, turkey, etc., have a different taste than domesticated (the ones you can buy in the frozen meat cases). Wild game has not been ‘fattened up’ for the market, nor has it been fed special foods  – and diet truly does affect a bird’s taste.

A Step on the Dry Side

The ‘wild ones’ symbolize “what-you-see-is-what-you-get.”  And that is the beauty of wild game – no hormones were added – it is just natural food.  Because wild game has not been fed a diet of fats and things you cannot pronounce, it tastes dry.

Tips With Quail

Before freezing, quail may be skinned or plucked. For more moisture and flavor, pluck, rather than skin. Quail can be kept in the freezer (at 0 degrees) for 9 – 10 months – if placed in vapor/moisture proof containers or wrapping.

Fried Quail

4 quail, 1/4 cup flour, salt and pepper

After dredging quail in flour mixture, fry in hot fat. Brown on both sides. Cover skillet and reduce heat. Cook slowly until tender, ~ 20 minutes, turning once to brown evenly. Serves 4.

Ideas for Marinating Ducks & Birds

If your ducks are fish-eating animals, it is best to marinate in wine, buttermilk or vinegar. If the game is an older goose or duck, marinating your animal in the refrigerator for 4 to 12 hours will improve flavor.

These older birds respond well to 1/2 tsp. salt and 1 Tbsp. vinegar per quart of water. This mixture will improve flavor and tenderize the flesh.

Dining on Duck

Wild duck, which is a dark meat, is most flavorful when served rare. I’ve found that roasting a duck in a closed pan – after adding a few strips of bacon (across the carcass) – really makes a difference with large and less-tender birds.

The only way I cook ducks is with bacon (strips) and/or in gravy.  They need the moisture provided by these, plus a closed pan.

Wild Goose

Young wild goose  is wonderful: little waste, the meat is rich, dark and lean. Unfortunately, older geese don’t seem to get better in moist heat.  Given a choice, tell your hunter to aim for the youngster. 😉


One thing I forgot to  include with the venison info: Venison does not freeze until it cools down below 28 degrees.


* Reflections of Autumn used with permission of Vantage Point Graphics


This series includes:

#1 of 3: Can You Take the Wild Taste Out of Venison?

# 2 of 3: Removing the “Gamy” from Wild Game!

# 3 of 3: Getting the “Gamy” Taste out of Wild Ducks, Fowl, Etc.


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