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Pickled Quail Eggs

1/2/2021

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2 dozen hard boiled and peeled quail eggs (makes 1 pint jar)
3/4 C. vinegar (we like equal parts white wine and apple cider)
1 tsp. pickling spice (minced onion, dill, mustard seeds)
1 tsp. kosher salt
optional additions: cajun seasoning, spicy chiles (fresh or dried), yellow mustard (my favorite)
  • bring vinegar, salt and spices to a boil
  • meanwhile pack eggs into a clean and sterile jar
  • pour boiling liquid over eggs and top with a clean lid and band
  • cool on the counter for an hour+
  • place these in the fridge and they will be good for several weeks!

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Quail Fricassee

1/1/2021

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 4-8 skinless quail (in this recipe, I use 2 per person, although usually one is enough, but I want the leftovers!!)
2 Tb. olive oil or butter
1 white onion, diced 
kosher salt
a pinch each of cayenne and nutmeg
2-3 Tb all purpose flour
12 oz. broth (I used turkey)
4 oz. heavy cream
  • ​sprinkle quail liberally with salt on all sides
  • place quail in a roaster or dutch oven with onions and olive oil and spices over medium high heat (375*)
  • add lid and "bake" for 30 minutes until quail is cooked through and onions have caramelized
  • remove quail to a side plate
  • in roaster, add flour and stir until it soaks up all the oil
  • pour in cold broth and cream, stir well until it comes to a simmer and thickens (simmer at least 1 minute)
  • at this point, I pureed the gravy with an immersion blender, it is optional but makes a velvety and delicious sauce
  • place quail back in to the pan with the sauce and cover
  • cook for another 30+ minutes 
  • meanwhile prepare your sides (we ate it with basmati rice & vegetables- see additional recipe below for the leftovers)
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LEFTOVER QUAIL "Rice-Not-Roni" 

leftover quail, remove meat from bones 
leftover rice
leftover gravy from recipe above

  • stir together leftover gravy with rice and any remaining quail meat
  • refrigerate or freeze for later
  • reheat and enjoy these especially comforting leftovers  :) 
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