Sunday, December 20, 2009

Deep Fried Long Island Quail





My husband sent these photos from his phone last night. He and our kids went hunting on the south fork of Long Island and shot five quail -- a delicacy that hunters cherish countrywide. These subtle yet gamy little birds when cooked for a short time remain juicy and delicious. But if cooked too long quail has a tendency to be dry and stringy so a preparation that retains the moisture is suggested.

These have been wrapped in bacon and soaked in milk for about an hour before being dipped into cornmeal from upstate and deep fried.


Heat oil to 350 degrees and cook until golden - about 8 minutes. I recommend a screen for your frying pan to avoid dangerous splatters (and a messy stove).

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