Phat Phreddy’s Phlaming Woodcock - submitted by Rick Whiting
Damn good with grouse breasts too!
2 tablespoons butter
2 medium shallots
6 woodcock breasts, skinned, washed and patted dry
3-4 oz Brandy
5-6 tablespoons of heavy cream
3-4 dashes of Worchestershire sauce
Salt and pepper
Heat butter, garlic and shallots in a heavy skillet till garlic begins to brown.
Saute breast meat over medium high heat until singed. About 90 seconds per side.
Remove meat from pan. Flame with Brandy to deglaze.
Add cream, worchestershire sauce, salt an pepper .
Simmer =until reduced by half. Add breast meat to heat through. Serve over rice or pasta.
Cajun Quail Morsels - submitted by Randy Matis
This recipe tested on quail & pheasant with excellent results!
- 5c flour
1 c. chopped (med.fine) pecans
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp dried thyme
1/2 tsp cayenne pepper
salt to taste
12 Tbsp(1.5 sticks) butter (unsalted,I used salted)
8 quail breasts (16 halves) skinned and boned.
- combine flour pecans, oregano, cumin, thyme, cayenne, and salt to taste in shallow bowl
2. Melt 6 Tbsp. butter in small saucepan. Dip each quail piece in butter, then in flour mix to coat well.
3. Melt 3 Tbsp of remaining butter in large skillet over med. heat. Add half the quail pieces and saute til browned on all sides and cooked through. Remove from pan and keep warm. Repeat with remaining breast pieces.