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Game Meat Recipes
Enjoy our collection of game meat recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for game meat recipes.
Roasted Cornish Game Hens With Cornbread Stuffing
1. For hen, in a small bowl, add salt, pepper, sage, and garlic powder. Mix well.
2. Sprinkle salt mixture lightly into the cavity of each hen. Set aside.
3. Preheat oven to 400 degree F.
4. For Brussels sprouts, cut off the brown ends and... - 101.868
Sweet Blended Frog
Down a drink that will surely get you coming back for more. Blended frog is a simple shooter that comes with subtle hints of jagermeiter, chocolate and mint. Bizarre combo, isn't it? Sweet to taste, this drink s pretty easy to mix up. Just make sure you rim... - 98.0218
3 Ways With Quail Eggs
Robin has found a new ingredient to play with and this time it is Quail Eggs. Tiny and easy to cook the video shows 3 different ways of cooking and serving them. If you want to try Quail eggs then this is the video to watch and start with. - 94.9094
Delicious Roast Guinea Fowl
Ah!! Nothing beats the deliciousness of this Roast Guinea Fowl! Those who have eaten the Guinea Fowl before will be sure to try this recipe, mostly because the flesh of this bird is incredible when roasted. Oh yum! I can't wait to try this out, and so should... - 92.9781
Hot Jelly Glazed Cornish Game Hens
Robin has a guest to impress tonight and she has planned to grill some Cornish game hens for him. It’s a simple recipe ideal for the grilling season and also when you have some unknown guests to impress with your food. Do try this asap. - 90.2594
Easy Quail Henin
Have you ever tried Quail Henin? If not, here is a quick video which shows steps how to. Watch as the chef makes it and gives tips and cautions to be taken while making it. It is quite a tricky recipe. You will definitely enjoy it. - 85.8857
Rosemary & Lemon Roasted Pigeon
Cook a pigeon? Who would cook a flying birdie like that? in Paris no less. Oh right, that would be Grace Piper! Surprisingly, her Rosemary & Lemon Roasted Pigeon turns out to be really good. Check it out! - 83.3314
Fried Frog Legs
If you fancy eating exotic meats like frogs, here is a fried frog legs recipe for you that will excite you from within with its subtle flavor and crisp texture. Take a look at the video for details of the recipe - 81.291
1) Preheat the oven to 350 degrees.
2) Skin the quail.
3) In 2 quarts of milk, place them and marinate for 8 hours or overnight.
4) From the milk, remove the quail. Drain and dry well.
5) With a mix of black pepper, red pepper and salt, rub the... - 48.484
Sauteed Frogs Legs
These Sauteed Frog Legs are one of the tastiest frog leg dishes that I've ever tasted ! Try out this delicious frog legs and vegetables dish and tell me if you like it ! Would you like to serve up this Sauteed Frog Legs with savory sauces as it is or after... - 48.3454
Roast Partridge With Young Cabbage
Take the legs from each partridge and divide them into two.
Chop off the claws if they are still attached.
Cut the backs off the birds but leave the wings.
The separated breasts will look like two plump, winged hearts.
Heat 2 tablespoons of oil and 2... - 46.1129
Frog Legs Herkimer
1) In a bowl, season the flour with salt and white pepper.
2) Using lemon juice and water, wash the frog legs thoroughly.
3) Pat dry over paper towels and lightly dust with seasoned flour.
4) In a non-stick pan, melt butter and sauté garlic and cook... - 45.6583
Smothered pigeons is a gourmet recipe prepared with pigeon meat along with apples, mushrooms and madiera wine. Elegant and flavorful, the smothered pigeons is cooked along with onions in a skillet. Serve these smothered pigeons with a side of choice and watch... - 45.5982
Quail Egg Siu Mai
Combine filling ingredients in a bowl and mix well.
Set aside for 30 minutes.
If using wanton wrappers, trim edges to form circles.
To fill each dumpling, place one quail egg in center of wrapper; keep remaining wrappers covered to prevent drying.
Place 1... - 45.2655
Stir Fried Quails
1. Defrost the quails if frozen, dry them inside and out with paper towel.
2. Cut each quail into about 6 pieces with a cleaver or sharp knife.
3. In a bowl put all the marinade ingredients and quail and mix them well and let the marinade steep... - 45.1846
Roast Stuffed Quail
1. Wash the birds thoroughly and pat dry on paper towels.
2. Season birds well, rubbing the salt and pepper inside cavities and outside.
Preheat the oven to 300° F
3. In a saucepan, combine Madeira, raisins, and cloves.
4. Place on low... - 44.8777
Frog Belly Cookies
Cream the butter and sugars in a mixing bowl until light and fluffy.
Beat in the eggs and vanilla.
Mix together the flour, cream of tartar, baking soda and salt.
Add to the creamed mixture alternately with the sour cream, mixing well after each addition.
Roll... - 43.7561
Partridge With Cabbage
Plunge cabbage into salted boiling water.
Remove the outside leaves.
Place pork and cabbage in bottom of clay baker.
Add carrots, onions, and garlic.
Nestle birds into the mixture.
Moisten with water, wine and... - 43.7475
Quail New Orleans
1 Tie the wings of each quail to body and tie legs together, using a butcher's twine.
2 In a large plastic bag, add flour, salt, and pepper.
3 Place 1 quail at a time in the bag and shake to coat.
4 In a 10-inch skillet, add oil... - 43.6933
Hot And Spicy Quail
Use a sharp knife to split the quail down the spine.
Splay the halves and flatten them with a cleaver.
For the marinade, heat the oil in a pan and add the garlic, spring onions and lemon grass.
Cook over moderate heat for 2-3 minutes.
Leave to cool.
Stir in... - 43.6313
Oven Fried Quail And Brussels Sprouts
1) Preheat the oven to 400 degree
2) In a shallow dish, place the quail after tying the legs of the quail
3) To this, pour the sauterne and leave it to marinate for 12 hours in the refrigerator
4) Drain the quail after the marinating and... - 43.6035
Guinea Fowl With Red Currant
Put the shallots in a bowl with the butter.
Microwave, uncovered, on HIGH for 3 minutes.
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Cut the guinea fowl in half and remove the backbone and wing... - 43.6035
Quail In Orange Sauce
Preheat oven to 350°.
Wash and dry quail.
Brush with melted butter.
Combine remaining ingredients in saucepan; cook over medium heat until boiling.
Simmer for 2 minutes, stirring constantly.
Remove from heat; brush quail with sauce.
Roast in oven for 20... - 43.3343
Roast Dove Or Pigeon
Try this Roast Dove Or Pigeon. An easily prepared non-vegetarian recipe, Roast Dove Or Pigeon is a side dish that you will always love to include in your menu. - 43.2872
1. Dredge quails with seasoned flour.
2. In a large Dutch oven or a casserole, melt butter over medium high flame.
3. When the butter starts to froth, arrange the birds breast side down and sear evenly on all sides until lightly... - 43.0047
Crispy Frog Legs
1) Wash the frog legs properly.
2) Take a Dutch oven and put the legs in it.
3) Sprinkle some lemon juice on them and put crushed ice on top.
4) Keep in a refrigerator for 1-3 hours.
5) Take a bowl and mix in egg yolks, milk and olive... - 42.9926
1.Start by preheating the oven to 325F degrees
2.Also dress and clean the squirrels
3.Then wash the squirrels in several waters and then dry
4.Place the meat and cover with salad oil mixed with lemon juice and let stand for 1... - 42.9543
Quail With Rose Petals
Quail with Rose Petals is a fragrant dish. The flavors beautifully balance out each other and what you have is an exquisite dish, teasing you with an afterglow of the rose fragrance. - 42.8266
Casserole Of Quail
1. Skin quail.
2. Finely dice onion, celery and mushrooms.
3. Preheat oven to 350° Fahrenheit.
4. In a saucepan, put together sliced vegetables and wine; simmer for 5 minutes.
5. Pour water and stir in grapes and crumbled stock cubes;... - 42.8053
Frog Legs Frita
Grease large frying pan with butter.
Add remaining ingredients except sauce and cheese.
Cook frog legs, covered, 10 to 12 minutes over low heat depending on size.
Check if cooked by removing meat from the bone.
When cooked, remove all meat from bones and... - 42.7999
Cook bacon, stirring, in small dry pan until crisp; drain on absorbent paper.
Squeeze excess Liquid from spinach; chop roughly.
Combine bacon and spinach in medium bowl with ricotta and sage.
Remove and discard necks from quail.
Rinse quail under cold water;... - 42.7975
Twice Cooked Quail
1. Preheat the oven to 450° F.
2. In a small bowl, combine the pepper, salt, rosemary and garlic.
3. Rub the spice and seasoning mixture into the cavity and on the outside of each quail.
4. Truss each quail using a 10 inch butchers twine such... - 42.7072
Fried quail is a seasoned and floured fried meat recipe. Cooked to a golden brown, the fried quail can be served with a gravy or sauce prepared with pan drippings and seasoned to taste. - 42.707
Mushroom And Quails Egg Gougere
1. Preheat the oven to 220°F/425°C/ Gas 7. To make the pastry, melt the butter in a pan with the salt and water, and bring to the boil. Remove from the heat, add all the flour and beat with a wooden spoon until it forms a ball.
2. Return the pan to the heat... - 42.6782
Minced Quail In Lettuce Leaves
Minced Quail In Lettuce Leaves is an amazingly delicious side dish. Serve this Minced Quail In Lettuce Leaves; I am sure you will always be tempted to prepare this for every party! - 42.5298
1 Mix the stuffing ingredients together and stuff and truss each quail.
Season the quails.
2 Preheat the oven to 200Â°C, 400Â°F, gas 6.
Heat the butter and oil and brown the quails.
Transfer to an ovenproof dish.
Brown the onions in the same fat and add... - 42.5119
Squab Stuffed And Baked
These stuffed and baked squabs are oven roasted with a stuffing of rice and mushrooms. Combined along with raisins, its the stuffing that makes this dressing so special and savory. Herbed with marjoram and parsley, the stuffed and roasted squabs are good for... - 42.3566
Barbecued Wild Game Birds
Brush surface of birds with rum.
Split birds in half and pound with a meat hammer.
In a mortar, pound to a paste the peppercorns, parsley, garlic, pepper, and salt.
Mix seasoning paste with olive oil and wine.
Pour marinade over birds and refrigerate 12... - 42.3472
Roast Squab Mercedes
Taste this extraordinary Squabs Mercedes - a truly grand treat to impress your guests. This Squabs Mercedes is also simple and easy to make and hence is worth giving it a try! - 41.8789
Quail Fricassee In Orange Sauce
Quail Fricassee In Orange Sauce tastes great. Quail Fricassee In Orange Sauce is an easy to make sauce. The chicken broths enhance the taste of Quail Fricassee In Orange Sauce. - 41.5468
Season each quail with salt and pep- per; wrap with bacon, covering completely.
Secure with toothpicks; place on ""rack under broiler.
Broil for 20 minutes, basting frequently with butter.
Re- move quail to heated platter; keep warm with tent... - 41.0109
1. Wash the quail well and thoroughly pat dry with a kitchen towel.
2. Season the quails with salt and pepper and dredge with flour.
3. In a large casserole or Dutch oven, melt the butter over a medium flame.
4. Sear the quails well... - 40.801
Fried Frogs' Legs
Place frogs' legs in layer in shallow baking dish; spread onion and garlic over top.
Cover with vinegar.
Let stand for 2 hours; drain.
Place frogs!' legs: ir water to cover, bringing to a boil; add 1 tablespoon^ salt and lemon.
Cook for 20... - 40.6758
1) Preheat oven at 300°.
2) In a bowl, place the first 8 ingredients to combine thoroughly.
3) Add quail to this marinade. Coat evenly.
4) Place inside the refrigerator for at least a day, by covering the bowl. Flip the quail several times... - 40.3174
Quail With Orange Sauce In Potato Baskets
Sprinkle quail with salt and pepper, dredge in flour.
Brown in oil and butter in skillet.
Remove quail, and set aside.
Add wine to pan drippings, bring to a boil, stirring well.
Return quail to skillet; cover, reduce heat to low, and cook 30 minutes, basting... - 40.2687
Fried Frog Legs
Thaw frog legs, if frozen.
Separate into individual legs.
Dip frog legs in milk.
In a small bowl combine corn flour, salt, and red pepper.
Coat frog legs with corn flour mixture.
In a saucepan or deep fat fryer heat about 2 inches melted shortening or cooking... - 40.213
You'll simply love the Frogs' Legs from the Chinese cusine. An easy to make side dish, the Frogs' Legs is one of the best recipes that you can mouth! Please let us know if you agree with us. - 40.1708
For the Xocopili Jus:
Caramelize the oranges, apples, garlic, onions, carrots and celery. Add tomato paste, aromatics and spices, and let cook for another 5 minutes. Deglaze with wines and reduce 75%. Add stocks and reduce, constantly skimming until it... - 39.9606
This minced quail is one of the best quail dishes that I've ever tasted ! This decorated quail dish is very appetizing ! Try out this seasoned quail and vegetables dish and tell me if you liked it ! Your suggestions for this Minced Quail are welcome ! - 39.7673
Skin and clean beaver, removing kernels in small of back, under forelegs and between rib and shoulder.
Trim off excess fat.
Dress as for rabbit.
Brown bea- ver in bacon drippings in Dutch oven, adding salt and pepper to taste.
Bake at 350 degrees... - 39.749
Wash opossum; trim off excess fat.
Season cavity with salt and pepper.
Close with skewers; tie legs together.
Scrub potatoes; do not peel.
Place opossum and potatoes in shallow roasting pan.
Brush meat and potatoes with melted butter.
Sprinkle with... - 39.7471
Wash frogs' legs in cold water; dry well.
Season with salt and pepper.
Heat butter in a large skillet until foamy; add garlic, lemon juice, and frogs' legs.
Saute over moderately high heat until golden-brown on both sides; add chives, parsley, and tarragon... - 39.7387
Roast Water Fowl
Rub duck cavities with onion and garlic.
Combine butter, paprika, salt and hot sauce; rub into duck skins.
Truss legs together.
Wrap ducks in cheesecloth; place, breasts down, on rack in greased shallow pan.
Bake at 325 degrees for 1 hour, basting... - 39.6667
1.Start by cleaning and dressing the pigeons
2.Now take the pigeons and stuff, truss and place upright in pan upon slices of bacon
3.Add carrot, onion, and parsley, and cover with boiling water or stock
4.Cover pot closely and simmer from... - 39.5918
Sauteed Frogs Legs
1) In a bowl, cover the frogs legs with milk and soak for 1 hour.
2) Remove from milk and sprinkle with Season-All or Bon Appetit, onion powder and pepper.
3) Dredge the frogs legs lightly but thoroughly with flour.
4) In a skillet, melt the butter... - 39.364
Quail Egg Siu Mai
Preparation Combine filling ingredients in a bowl and mix well.
Set aside for 30 minutes.
If using wonton wrappers, trim edges to form circles.
To fill each dumpling, place one quail egg in center of wrapper; keep remaining wrappers covered to prevent... - 39.205
Tie legs of each quail together; twist wings under back.
In paper or plastic bag combine flour, 1 teaspoon salt, and pepper.
Add quail, 2 or 3 at a time; shake well to coat.
In skillet brown quail slowly in butter.
Add wine and onion.
Cover and simmer till... - 39.1482
Quail A La Gene
Mix flour, salt, garlic powder, lemon-pepper and paprika together and dredge quail with mixture.
Brown quail well in heavy skillet in butter and oil.
While quail are browning, mix the wine, parsley, fines herbes, dill, curry, salt and pepper together.
When... - 39.0094
1. Pre-heat the oven to gas mark 9, 475°F, 240°C.
2. Defrost the quails if frozen, dry them well with paper towel and then rub each one inside and out with a little salt.
3. In a small bowl mix the sauce ingredients.
4. Rub this sauce inside... - 38.9969
Canned Quail In Sherry
Wipe the quail thoroughly.
Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven.
Arrange the quail over the vegetable mixture and add just enough sherry to cover.
Add the peppercorns and salt and bring to a boil.
Bake at 375... - 38.9478
Partridge With Cabbage
Dredge each partridge piece with flour.
In a heavy bottomed cooking pot, melt pork fat.
Over low heat, brown partridge pieces 25 minutes.
Remove from pot.
In hot cooking pot, pour cabbage and onions.
Cook 15 minutes, stirring often.
Return... - 38.8962
Heat butter in pan, add quail, cook until golden brown on all sides.
Add washed and sliced leek, cook 3 minutes; discard butter, reserve leek.
Add port to pan, stir over heat to dissolve pan juices; remove liquid from pan, reserve liquid.
Remove breast meat... - 38.8048
1) Rinse quail well in cold water; pat dry with paper towels.
2) In a large non-stick pan, heat butter and sauté quail until nicely browned for about 10 minutes.
3) Stir in the shallots and cook, stirring occasionally, until tender for about 5... - 38.0204
Split birds down back, and brown in deep fat.
Pour off all fat and pour the following sauce over then.
Cook slowly for about 2 hours, basting frequently with the sauce: Heat tomato juice slowly, adding vinegar as it heats.
Then add butter.
Chop a clove of... - 38.0119
1. Using a sharp knife, make cuts in several places in the skin and flesh of each quail joint.
2. Mix together the ginger, garlic, cumin, garam masala, paprika, turmeric, mint, salt and yogurt. Add the quail and coat in the sauce.
3. Cover and leave in the... - 37.9739
Smoked Herb Seasoned Quail
Pat quail dry.
Arrange in single layer in large nonaluminum container.
Mix vinegar, sage, oregano, Worcestershire sauce, garlic, thyme, rosemary, sugar and nutmeg in large bowl.
Whisk in oil 1 drop at a time.
Pour marinade over quail.
Cover tightly and... - 37.8907
Crispy Frog Legs
Crispy Frog Legs is delicious appetizer. Crispy Frog Legs gets its taste from frog legs fried with eggs and flour. Crispy Frog Legs is inspired by many food joints across the world. - 37.7485
Brown birds on all sides in butter and olive oil in an 8-quart Dutch oven.
Remove birds from pan.
Add flour to pan and brown well, stirring constantly.
Return birds to pan.
Add salt, pepper and sherry, and simmer, covered, for 15 minutes.
Add chicken broth... - 37.6874
1.Start by preheating the oven to 350F degrees
2.Also dress, clean and stuff each bird with one large oyster
3.Truss, season and dredge with flour
4.Lard breast and legs with strips of bacon
5.In a baking pan, place the breast and legs... - 37.534
Tie legs of each quail together with string.
In bag mix flour, salt, and 1/8 teaspoon pepper.
Add quail 2 or 3 at la time; shake well to coat.
In skillet brown quail in butter.
Add wine and onion.
Cover and simmer till birds are tender, 25 to 30... - 37.0715
Place dove breasts, meaty side down, in 15 x 12-inch baking dish.
Do not overcrowd.
Saute onion in small amount of fat in skillet.
Mix onion, soup, sherry, herbs, salt and pepper.
Pour over dove breasts; cover baking dish lightly with foil.
Bake at 325... - 37.0231
Frogs' Legs, Roadhouse Style
Frogs' Legs, Roadhouse Style is a delicious side dish recipe which I always love to have. I bet, once you have this, you will always crave for some more. - 36.946
Lake Dumont Partridge
Clean bird, wipe dry and rub with lemon.
Season interior and exterior with sage, salt and pepper.
Wrap each partridge in 1, 2 or 3 grape leaves (depending on size of each bird).
Wrap bacon around.
Tie with thread or string.
Lay parsley in bottom of clay... - 36.9139
Small Game Birds Roasted
Small game birds roasted in the oven is a simple and easy way to prepare game meals. This easy recipe can be used for game birds of choice. Stuffed with a sherried pecan and bread filling, the small game birds recipe is cooked with a butter basting. - 36.7787
Soak squirrels overnight in salted water.
Marinate in salad oil and lemon juice 1 hour.
Combine bread crumbs, milk, mushrooms, salt, pepper and onion juice.
Stuff squirrels, skewer and truss.
Brush with bacon drippings and roast uncovered 325°F.for 2... - 36.5302
Frogs Legs Poulette
Clean, separate the frogs' legs, cook slowly 10 minutes in fat, being careful not to brown.
Remove legs, add flour to fat.
When fat and flour have been blended, add chicken stock.
Stir until sauce boils; add salt, pepper, and frogs' legs.
Simmer until... - 36.0337
Quail On A Rice Ring
– Preheat oven to 375 °F (190 °C)
– Mix the stuffing ingredients. Divide it into eight, and stuff the quails.
– In a skillet, heat the oil and sear the quails on all sides, season with salt and pepper, and put in the oven for about 15... - 35.6102
My Own Quail Recipe
Allow for one or two quails per person.
Stuff birds as indicated below, or make a stuffing of your own with either fruit or bread.
This will provide a few more bites to eat, since the birds are so small.
Wash and wipe the quails dry.
Rub with lemon... - 35.5873
This crispy golden brown Fried Quail is utterly delicious ! Pepper up the fried quail and serve it up with some savory sauces or as an accompaniment with rice ! - 35.476
Clean and wash quail.
Season inside of quail with salt & pepper, then roll in flour.
Using butter in skillet, brown on all sides.
Add water & mushrooms, cover, and simmer for 15 minutes.
Add parsley, cover, and let simmer for 10 minutes more.
Quail should be... - 35.1871
Quail With Balsamic Vinegar
Reserve quail necks and giblets for other uses.
Rinse quail inside and out; pat dry.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add quail, about 4 at a time; do not crowd pan.
Cook, turning as needed, until deep golden brown... - 35.0468
Cane River Frog Legs
Season frog legs with salt and pepper.
Saute in butter until brown.
Add green onions and mushrooms.
Simmer, covered, for 5 minutes.
Add wine and lemon juice.
Simmer 5 minutes more.
Just before serving sprinkle parsley over frog legs.
Serves 6 to 8. - 34.7428
Smoked Hacreek Quail
Place quail in a large heavy-duty, zip-top plastic bag; add orange juice.
Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
Prepare charcoal fire in smoker; let burn 20 minutes.
Soak hickory chips in water at least 15 minutes; place chips... - 34.7028
Braised Partridge Or Pigeon
Brown the birds lightly in melted butter.
Put a small onion inside each bird with knob of butter.
Place them in a stew pan, or a deep casserole, with sliced carrots and onions.
Now round the birds tuck the bacon rolls and the cabbage, quartered... - 34.6793
Quail In Vine Leaves
In a small bowl, mix together the honey, lemon, thyme, olive oil, salt and pepper.
Massage this mixture into the skin of each bird.
Put them aside in a cool place to marinate for 2-3 hours, or overnight in the refrigerator.
Heat 1 tablespoon cognac in a ladle... - 34.5727
Fried Frogs Legs
1.Start by skinning the legs and then washing them in cold water, make sure to dry them on a towel or napkin
2.Season with salt, pepper, and lemon juice
3.Beat the egg and season it with salt and pepper
4.Now dip the legs into egg, then... - 34.0019
Combine lemon juice, salt & pepper with enough water to cover frog legs.
Bring to a brisk boil, add frog legs, and let boil for 5 minutes.
Drain & dry legs.
Dip into beaten eggs & roll in bread crumbs.
Cook in 365 degree oil for about 3 minutes until brown on... - 33.7412
Truss the fowl, inserting some pieces of vegetable in the body.
Rub breast of bird with lemon, wrap in buttered paper and put in pan with sufficient stock or water to cover.
Add remainder of vegetables (sliced), salt and bouquet garni and cook gently until... - 33.7172
Fried Quail Breasts
Yummy Fried Quail Breasts! If you were looking for a wonderful main dish for your dinner part, then this the recipe for you! Try this Fried Quail Breasts! I guarantee that you will love it and so will your guest! - 33.6526
Ortolans On Croutons
1. Truss ortolans. Rub the skin with the cut side of the lime half. Season with salt and pepper.
2. Render the salt pork over high heat in a Dutch oven. Saute ortolans for 6 minutes, or until well browned.
3. Heat rum, ignite it, and pour it, still flaming,... - 33.486
Wash quails, pat dry, and sprinkle inside and out with salt and pepper.
Coat outside of quails with flour.
Melt butter in a skillet and brown quails on all sides until golden brown.
Add water and sliced mushrooms.
Cover and simmer over low heat for 10... - 33.1094
Stuffed Baked Quail
Salt and pepper each bird and put 1/2 slice of bacon or 1-inch cube of salt pork in each cavity.
If using skinned quail, wrap birds entirely in bacon rather than stuffing them; this keeps them from becoming too dry.
Truss and fry in butter until... - 32.9263
Cut drawn and cleaned partridges in half lengthwise.
Dredge with the combined flour, salt, and pepper.
Saute in the butter until golden brown on all sides.
Sprinkle the hot water over the partridges.
Cover and simmer over low heat for 10 min.
Add cream and... - 32.7965
Savory Broiled Quail
1. In a zip loack bag, combine sherry soy sauce, quail and sesame oil, seal the nag and marinate for at least two hours in the refrigerator
2. Keep turning the bag occasionally and, when done, drain the liquid out and reserve it
3. Spray a broiler pan... - 32.5581
Quail In Ashes
Rub the cavity of each quail with salt and pepper, insert 6-7 grapes and close the opening with skewers.
Brush butter over each bird, sprinkle with salt and pepper and wrap in slices of pork and grape leaves, then in 2 thicknesses of buttered paper.
Bury the... - 32.5075
Slice the vegetables and place a few pieces inside the body of the fowl.
Truss the bird for boiling, place in a large saucepan or casserole, add the stock and bring to boiling-point.
Add remainder of vegetables, and bouquet garni, tied in muslin.
Cover... - 32.5055
Frog Legs Marinated In Garlic
– In a deep-fryer, heat oil to 375 °F (190 °C).
– In a bowl, combine marinade ingredients and marinate frog's legs for 1 hour, turning from time to time. Drain and dredge with flour, then dip into egg, coat with breadcrumbs and fry in deep-fryer 4... - 32.359
Broiled Frog Legs
Make lemon butter sauce.
Broil frog legs plain.
Pour sauce over them when they are done. - 31.802