Butter Quail

Name: Butter Quail
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 quail.; ¼ cup butter.; 1 tablespoon light vegetable oil.; ½ teaspoon salt.; ½ teaspoon coarse-ground black pepper.

SpotX Wild Foods Recipe from Paul Hagan
Prep:20 minutes Cook:20 minutes Difficulty:1

Ingrediants:

4 quail.
¼ cup butter.
1 tablespoon light vegetable oil.
½ teaspoon salt.
½ teaspoon coarse-ground black pepper.

Directions:

Position the bird breast side up on a cutting board.
Insert a butcher knife, and cut along one side of the backbone.
Place the blade on the other side of the backbone and cut again.
Remove the backbone completely from the carcass.
Press down on the bird to flatten it.
Turn it over and trim away the rib bones.
Set the barbeque for medium-high heat.
Lightly coat quail with vegetable oil, then season with salt and pepper.
Place quail on the bbq over direct heat, and cook 5-6 minutes per side.
Move the birds to the cool side of the barbeque for 5 minutes, to rest.
As the quail are cooling, melt the butter.
Then brush with butter before serving.

Quail Recipes

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Roast Quail with Mushroom Cream Sauce

Quail Casserole

Quail Stuffed with Wild Mushrooms

BBQ Quail and Baked Beans

Quail and Gravy

Quail
Quail We have two species of quail in New Zealand, the bobwhite quail and the California quail, with the latter the most common.
California quail were introduced to Nelson in 1865 and after a stuttering start they flourished and spread throughout New Zealand. Populations of quail became so large that thousands of birds were canned and exported to England. They are powerful short-distance fliers that can glide for long stretches. They are more common in drier areas and prefer scrub, pine trees and riverbed vegetation.