Duck Rillette
-------------
2 lb Duck confit, picked and - bones discarded
1/4 c  Minced onions 
1 Tb Minced parsley 
2 Tb Chopped garlic
Olive oil
Salt and black pepper 
2 Tb Fat reserved from the - confit
5 lb domestic duck, deboned, - carcass removed and skin - intact
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA03 Format by Dave Drum - 01 November 98 
Adapted by Patti Vincent


MMMMM----- Recipe

      Title: Poached Partridges   England, 15th Century
 Categories: Uk, Medieval, Game, Poultry
      Yield: 2 Servings

      4    Marrow bones
      2 lb To 2 1/2 lb partridge (Quail
      6    Peppercorns
           Oil for frying
  2 1/2 c  Beef stock
    1   c  grape juice
    1   c  apple juice
    1/4 ts Ground cloves
    1/2 ts Mace
    1/8 ts Saffron
    1/2 ts Ginger
      1 tb Parsley; freshly chopped

     Secure the cavities of the bird. Brown it in oil. Add the stock,
  juice, cloves, and mace. Simmer for 1 1/2 hours, or until tender. Remove
  the bird, carve, and keep warm. Add the saffron and ginger, simmer the
  sauce, letting it reduce somewhat, until it is well coloured by the
  saffron. Check the seasoning.
     Pour the sauce over the bird and sprinkle with freshly chopped parsley
  and serve.
  Adapted by Patti Vincent

MMMMM


Roast Pheasant
--------------
1 two- to three-pound pheasant
Salt and freshly ground black pepper to taste
1 bay leaf
1 clove garlic
Few celery leaves
1 slice lemon
4 slices bacon

1.  Preheat oven to moderate (350 degrees)

2.  Sprinkle the pheasant inside and out with salt and pepper. Place the
bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs
together with string and turn the wings under.

3.  Cover the breast with bacon. Place the pheasant, breast up, on a rack
in a baking pan and roast until tender, about thirty minutes per pound,
basting frequently with drippings.

Sauce:

Remove the pheasant to a warm serving platter and add one cup of broth to
the pan. Stir over moderate heat, scraping loose the browned particles.
Blend one tablespoons arrowroot with just enough water to combine and stir
into the gravy bit by bit. When the gravy is thickened and smooth, add the
cooked pheasant liver, finely chopped. 2 servings
Posted to rec.food.recipes by Pat Gold
Adapted by Patti Vincent


Quail with Fruit and Nut Stuffing
---------------------------------
8 quail
Salt and freshly ground black pepper
1-1/2 cups orange juice
1/2 cup raisins
3 cloves
1/2 cup dried coarsely chopped apricots
1/2 teaspoon powdered ginger
1 teaspoon grated orange peel
1 cup chopped pecans
olive oil

1.  Preheat oven to hot (450 degrees).

2.  Wash and dry the quail. Sprinkle inside and out with salt and pepper.

3.  In a saucepan combine the orange juice, raisins and cloves. Bring to a
boil, reduce the heat and simmer five minutes. Strain the mixture,
discarding the cloves and reserving the orange juice and raisins.

4.  In a mixing bowl combine the raisins, apricots, ginger, orange peel,
and the nuts. Mix well and use the mixture to stuff the quail.

5.  Place the quail on a rack in a shallow open roasting pan and brush
olive oil. Bake five minutes. Reduce the oven temperature to slow (300
degrees) and bake twenty-five minutes longer, basting frequently with the
remaining orange juice.

6.  Place the quail in a chafing dish. Season the liquid in the roasting
pan with salt and pepper to taste and pour over the quail. When steam rises
from the chafing dish, serve at once. 8 servings

Posted to rec.food.recipes by Pat Gold
Adapted by Patti Vincent


MMMMM----- Recipe

      Title: Roast Quail with Juniper Berries Iii (Quail)
 Categories: Game, Poultry
      Yield: 6 Servings

     12 ea Quail, necks and feet
           -- removed
      6 sl Pancetta, thin, (Italian
           -- dry-cured unsmoked bacon)
           -- coarsely chopped OR
      6 sl Bacon, coarsely chopped
     12 ea Sage, leaves, fresh OR
    1/2 ts Sage, dried
    1/4 c  Oil, olive
     36 ea Juniper, berries, toasted
           -- in dry skillet for 5
           -- minutes
           Salt (to taste)
           Pepper (to taste)
    1/4 c  Gin (optional)
    1/2 c  Wine, white, dry (optional)
      2 c  Stock, Veal

  :      Preheat your oven to 450 F. Holding quail, breast up, tuck
  wing tips under.  Place a little of the pancetta, a sage leaf, and 2
  juniper berries in the cavity of each bird. Sprinkle the cavity and
  outside of each bird with a little salt and pepper. Push each leg
  joint downward and fasten it to the carcass with a toothpick, pushing
  :       1    toothpick through both legs.

  :      Heat the olive oil in a large heavy skillet over very high
  heat. Arrange birds in pan, breasts down. Saute, shaking pan
  occasionally until breasts are lightly golden, 2 to 3 minutes. Place
  the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn
  birds' breasts up and continue to roast until golden brown, about 6
  minutes. Remove the skillet from the oven and transfer the quail to 6
  warm serving plates; keep warm while preparing sauce.

  :      Discard any fat from the skillet and place the pan over
  medium-high heat. Deglaze the skillet, adding the gin and wine,
  scraping up any browned bits in a pan. Add your stock and boil
  gently until reduced enough to coat a spoon lightly. Stir in the
  remaining juniper berries, adjust your seasonings, and pour this over
  the birds. Serve immediately.

  :      Source: New York's Master Chefs, Bon Appetit Magazine
  :      :  Written by Richard Sax, Photographs by Nancy McFarland
  :      :  The Knapp Press, Los Angeles, 1985

  :      Chef: Seppi Renggli, The Four Seasons Restaurant, New York

  :      Owners: Tom Margittai, and Paul Kovi
  :      Pastry: Bruno Comin

  From: Fred Ball                       Date: 13 Aug 98

MMMMM


MMMMM----- 

      Title: Plum-Glazed Butterflied Quail
 Categories: Poultry
      Yield: 4 Servings

     12     Quail; thawed if frozen
     1/3 c  maple syrup
     1/4 ts Basil Leaves; dried
            Salt
            Pepper

  Rinse quail and pat dry. Cut through backbone of each bird with
  poultry shears or a knife. Place quail, skin-side up, on a flat
  surface and press down firmly, cracking bones slightly, until birds
  lie flat. In a 2 to 3 cup pan, add syrup, and basil; stir
  over low heat.

  Place birds, skin-side up, on a grill 4-6" above a solid bed of hot
  coals. Cook, turning occasionally, until skin is browned and breast
  meat is still pink at bone, (cut to test) 8-10 minutes total. During
  the last 5 minutes on the grill, baste with the syrup and basil mixture.
  Add salt and pepper to taste.

  Source: Unknown Typed by Katherine Smith
  Adapted by Patti Vincent

MMMMM


MMMMM----- 

      Title: Quail with White Grapes
 Categories: Poultry
      Yield: 2 Servings

      4    Quail
      1 tb Lemon juice
    1/2 ts Salt
           White pepper to taste

    1/4 c  Olive oil
    1/2 c  Chicken broth
      1 tb Lemon juice
    1/4 c  White grapes [seedless]
      2 tb Toasted almonds [sliced]

  1)      Rinse the birds and pat dry inside and out, then drizzle with
  1 tb lemon juice and sprinkle with seasonings Let stand for 1 hour
  2) Saut‚ in oil in a saucepan `til golden.
  Add broth and remaining lemon juice, cover and simmer for 20
  min. add the grapes and almonds and cook for 5 more min. or `til
  birds are tender...

  Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  cookbook re-typed with permission for you by Fred Goslin in Watertown
  NY on Cyberealm Bbs. home of KookNet at (315) 786-1120
  Adapted by Patti Vincent

MMMMM


Quail with Mushroom Duxelle
---------------------------
      3 tb Olive oil
      1 lb Wild mushrooms, cleaned,
           Stemmed, and chopped
    1/4 c  Minced shallots
      2 tb Minced garlic
      1 c  Chicken broth
           Salt and black pepper
      1    Deboned quail, carcass removed and skin intact
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA03 Format by Dave Drum - 01 November 98 
Adapted by Patti Vincent


MMMMM----- Recipe

      Title: Smothered Quail
 Categories: Holidays, Poultry
      Yield: 6 Servings

      6    Quail; cleaned
           Salt to taste
           Black pepper to taste
      5 tb olive oil
     2 tb  arrowroot
  2 1/2 c  Chicken broth; boiling
           Juice from 1/2 a lemon

  Preheat the oven to 325 degrees.

  Sprinkle each quail inside and out with salt and pepper.

  Heat the oil in a skillet, preferably of black cast iron, and when
  it is quite hot, add the quail. Brown the birds on all sides, turning
  occasionally to brown evenly, about 5 minutes.

  Transfer the quail to a platter. Add arrowroot mixed with broth,
  stirring rapidly with a wire whisk until the sauce is thickened and
  smooth. Add the lemon juice. Return the quail to the skillet and turn
  them in the sauce. Cover with a tight-fitting lid. Place in the oven and
  bake 45 minutes or longer, or until the quail are thoroughly tender.

  From: "Phillip Waters" 
  Adapted by Patti Vincent

MMMMM


Grilled Quail Salad with Provencal Vegetables and Lime Dressing
---------------------------------------------------------------
For the quail:

4 boned quail [I didn't bone the quail. I just cut them in half.]
1 cup Lime Dressing [recipe elsewhere]

Separate the quail legs from the breasts. [I did not do this. I just
cut the quail in half.] arrange the pieces in a single layer in a
bowl and drizzle with the Lime Dressing. Cover and refrigerate for 12
hours. [I marinated the quail for 7 hours and it tasted very good.]

When ready to grill, prepare a charcoal fire and let it burn down to
ashes, or preheat a broiler. Grill or broil the quail legs and
breasts until medium rare, about 3 minutes on each side. Slice each
breast crosswise into 3 pieces. [I didn't slice the breast since I
didn't bone the quail. I served 2 quail halves, bone-in, on each
plate.]
Makes 4 appetizer servings
From: _French Food American Accent_ by Debra Ponzek via Kay in RFC


Deep Fried Quail
----------------
birds
8 cloves garlic
2 centers lemon grass
1 T black pepper (crushed)
1/4 cup olive oil

This is rather low-rent, but my favorite quail dish is deep-fried. Take
your birds and marinate them with garlic, lemon grass, black pepper
(crushed) and oil overnight. Reduce marinade to a fine emulsion in a mortar
and rub it into the quail (inside the body cavity, under the skins, etc.)

Allow them to come to room temperature, dry them off, and then deep fry them in
oil. They'll puff up and then deflate. Cook them to your taste (either very
crispy or not so). I serve them Vietnamese-style with salt and pepper powder
(roast white peppercorns with salt and some lemon zest, then crush) and limes. 
Squeeze the lime on the quail, dip in salt/pepper combo, and eat. They are
great served with pickled carrots and daikon (again, Vietnamese-style).

Your numbers may be slightly off. I would allow 3-4 quail per person (I tend
to get very small birds). They are quite addictive served this way and you'll
be surprised how many you end up eating (bones and all!)   
From: lapageria@aol.com in RFC