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Gareth

Clear Quail Soup.

Lois and I had four roasted Quails for dinner yesterday: the pre packed frozen ones from Lidl's @ 4.99 per pack of 4.

This morning I have simmered down the remains of these pathetic looking carcasses to make a most simple and wonderful tasting clear soup.

4 Quail carcasses.

1.5 litres water.

150 ml of Damson Vinegar.

1 medium Carrot ~~ finely diced.

1/2 of a medium Parsnip ~~ finely diced.

A pinch of ground dried Garlic powder.

A pinch of Sea Salt.

A grind of Black Pepper.

Put all the ingredients into a suitable saucepan, bring up to the boil, and gently simmer for 90 minutes with a lid on.

Strain off all the bones and bits, and serve as a clear soup with lots of wholemeal bread; Just the thing to cheer and warm us up on this cold, miserable, damp, middle of the thaw, January lunchtime.
Big Phil

Sounds divine.

We used to keep some Quail, funny little things they are.
Gareth

Today, for our lunch, I made up the remaining left over 500 ml of our Clear Quail soup to 800 ml with:

another 150 ml of (my home-made) Damson vinegar.

150 ml water.

1 stick of Celery ~  very finely chopped.

2 Spring onions ~  very finely chopped.

8 Button mushrooms ~ very finely chopped.

and a small dash of Hot Pepper sauce  ~ just enough to flavour and not overwelm.

Bought to the boil, covered and simmered for 10 minutes.

Served with Spicy Sour Dough Crackers  covered in grated mature Cumbrian Cheddar and baked in a moderate oven .... ... ... Too delicious for words; I have scored another grazillion brownie points.
lizzie44

Good old damson vinager!!! I have been drinking mine as a sort of pick-me-up!! I love it but OH thinks I'm barking. Love lizzie
Slipster

Would anyone have a recipe for Quail and how long to roast
Im going to prepare some today ready for tomorrows tea.
It looks far quicker and easier to skin them but is it best to pluck them and leave the skin on?
Jonty

Definately leave the skin on I'm afraid.  They're so wee that they need all the help they can get in retaining any moisture during roasting.

Bard them with a little bacon (thin it out with the flat of a knife first) and flash roast in a hot oven 230 ish for maybe 20 mins max
Slipster

gerryindevon

Slipster wrote:
Would anyone have a recipe for Quail and how long to roast
Im going to prepare some today ready for tomorrows tea.
It looks far quicker and easier to skin them but is it best to pluck them and leave the skin on?

Agree with Jonty.
Also, if you have a chicken brick it's brilliant for small and medium game birds. After the initial browning in a frying pan you don't need to look at them or baste them; the chicken brick keeps them so moist and tender.

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