Burks

Quail Nuggets
Quail breast fillets
(16-20 pieces)
2 eggs
cup Milk
Salt & Pepper to taste
cup plain flour
1 cup bread crumbs
30 grams
shaved parmesan cheese
10 grams
coarsely chopped parsley
100ml
vegetable oil

Here's some great recipe tips & tricks for Quail...

Ingredients
Proprietary rights 2013, Burks Quail Run, all rights reserved.
Ever tried pickled quail eggs?
Method
Whisk the 2 eggs in cup of milk in a bowl. Season with salt and pepper.
In a separate bowl, prepare cup of plain flour.
In a third bowl, add bread crumbs, parmesan cheese and parsley.
Take a quail breast, dust in flour, then move to the egg mixture. From the egg mixture, move to the crumbing mixture.
Repeat above for remaining quail breast fillets.
Heat a fry pan with 100ml of vegetable oil to medium. To test if the oil is hot, place the top of one quail breast in the oil. If the quail breast sizzles, the oil is hot enough to continue.
Once the oil is hot enough, place the quail breast in the oil for 1.5-2 minutes, or until both sides are golden brown.
Remove the quail breast from the pan and drain on kitchen paper to absorb excess oil.
Serve with fresh rocket and lemon wedges.
E-mail Us
bull_e2.gif
Next Recipe
Grilled Quail with South Carolina Barbecue Sauce
East Texas Quail Hunting
Prep time: 30 min
Cook time: 15 min
Serves: 4

Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.
Don't know how to de-bone a Quail?
Book Your Hunt Today!
quail_run001004.jpg quail_run001003.png
Michael Phone:
903-790-5907
903-424-7890
Kenneth Phone:
Shannon Phone:
409-527-1244