By Guest Cooking Columnist Charles Fortson, Jr.
As Mississippi hunters turn their attention to quails and doves at this time of year, it’s fitting for diners who appreciate fine food to look at how to properly prepare these delicacies.
I favor quails. Both Old World and New World quail include edible species. The common quail used to be much favored in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. The common quail is also part of Polish cuisine, Maltese cuisine, Italian cuisine, Mexican cuisine, and Indian cuisine.
Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.
You probably won’t find quail meat at your local grocery store, but it isn’t hard to find. You don’t have to raise quails and skin them yourself. You can find country stores like Uncle Ray’s that raise, skin and package them. You can order quail meat online or visit a gourmet food store.
Ingredients: 1. 1 skinned bird (you’ll want at least one for each person you serve). 2. Slap Your Mama cajun seasoning. 3. Mrs. Dash herbal seasoning.
Directions:
1. Cut down the back of the bird with shears.
2. Fold over and break the ribs so it will lay flat on surface.
3. Cover the front and back with the mix of Slap Your Mama cajun Mrs. Dash herbal seasonings or your favorite seasoning.
4. Pan cook, fry or grill. I prefer grilling to hold the flavor.y
5. With the breast down, grill for five minutes at medium to high temperature for good sear marks.
6. Flip bird on its back and repeat five-minute medium to high temperature grilling.
7. Flip back with breast down, cover and grill for 10 minutes at low-medium temperature.
8. With back down, grill another 10 minutes at low-medium temperature covered.
Remove from grill and serve with potato salad and baked beans or your favorite potato and vegetable combination. Order your quail ready for preparation from Uncle Ray’s at 601-643-0174.
EDITOR’S NOTE: Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park. He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location. Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.
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