Since the first time crispy fried quail graced my plate, there was a constant desire to duplicate the taste and texture with other upland birds. Deep frying is a great way to maintain moisture in game birds that tend to dry when cooking. The oil fights to keep the moisture in the meat, and the bird fights to keep the oil out. The result is a crispy coating with moist, succulent meat inside.
One of the best ways to do southern-fried grouse or quail is to soak them in buttermilk. The thick, fat-rich milk helps to tenderize the meat and maintain moisture. It also serves as an excellent compound to hold the dredged coating before cooking. Soak birds for 24 to 48 hours. The longer the birds are in the buttermilk, the more background flavor – a hint of lemon – you’ll notice when eating.
It’s best to cut the birds in half and remove the backbone. The birds can also be cut into four, removing the legs and thighs as one piece, and leaving the breast and back as the other. The smaller leg and thigh will cook about twice as fast as the thicker breast meat.
Ingredients
- 2 ruffed grouse or 4 quail
- 1 ½ cups all-purpose flour
- 2 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper (optional)
- 1 quart buttermilk
- Cooking oil for frying
Directions
- Cut game birds into halves or quarters. Place in a sealable plastic container and pour the buttermilk over. Place the contents in the fridge for 24 to 48 hours. Make sure all pieces of the bird are submerged. Use a plate to weigh the meat down, if necessary.
- In a sealable bag, combine flour, salt, paprika, black pepper, onion powder, garlic powder, and cayenne. Seal the bag and shake until the ingredients are evenly mixed.
- Drain the upland birds in a colander, leaving a heavy coating of buttermilk over all of the pieces.
- Place the game bird pieces into the flour mixture and shake until well coated and no moisture is showing through the dry ingredients. Repeat until all pieces are coated. Set aside for 15 minutes to allow the birds to come to room temperature. If moisture shows through the coating, place them back in the bag and shake until dry.
- In a Camp Chef Dutch oven, pour three inches of cooking oil and heat to 375°F. Place the coated pieces of game birds into the hot oil. The temperature will drop to about 350°F, where it should be maintained. Cook the larger pieces five minutes on each side, creating a brown, crunchy coating.
- Remove the finished pieces of game bird and place them on a plate lined with a paper towel to absorb any grease drippings. Serve within five minutes.
FAQs
The grouse are often larger, with a lovely fan tail and ruffled neck or chest feathers. The quails are usually smoother feathered, blending into the grasses.
What is the difference between a quail and a grouse? ›
The grouse are often larger, with a lovely fan tail and ruffled neck or chest feathers. The quails are usually smoother feathered, blending into the grasses.
How do you tenderize ruffed grouse? ›
Any marinade that works with chicken will work with light meat game birds such as pheasant, quail, and ruffed grouse. Yogurt-based marinades are one of my favorites. The lightly acidic mixture tenderizes meat through an enzymatic process, without imparting too much sourness.
How to cook the perfect grouse? ›
Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds. Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy.
What do you soak quail in? ›
Soak quail in buttermilk in refrigerator for at least six hours or overnight. When ready to cook, drain quail, rinse thoroughly with water, and pat dry with paper towels.
What does grouse taste like? ›
The meat from grouse has a rich, gamey flavour. Find out when grouse is in season, plus top tips to buy the best and prepare it for cooking.
What tastes better, quail or pheasant? ›
Quail is high on my list of favorite game birds because it offers the best of both worlds. Its flavor is a nice balance between light and dark meat, and in my experience, cooking quail is more forgiving than pheasant.
Is grouse meat healthy? ›
Yes! Ptarmigan and grouse are safe to eat. They are also some of the healthiest foods available. The benefits of consuming traditional foods are much greater than the risks of contaminant exposure.
Are ruffed grouse safe to eat? ›
Curiously, no accounts or case histories of human poisoning from ruffed grouse have been reported in the United States since 1886. Even passing mention of grouse-related intoxications apparently has disappeared from standard medical and toxicological textbooks of recent decades.
Is grouse chewy? ›
I cook the grouse on the grill, being careful not to overcook the meat, which can make it a bit chewy. Another great option is to use a Shake 'n Bake mix and just bake the grouse. There are many other delicious ways to cook grouse, and they are all great options.
Not only does this meat taste delectable, it also has many health benefits- bonus! Grouse meat contains significantly more protein than chicken meat; protein is essential for repairing muscles, fighting off diseases and keeping you healthy overall.
What is the best way to eat grouse? ›
Roast grouse with game chips, watercress and bread sauce
This is the most traditional way of cooking and serving grouse, so if you're looking for a classic example of British game, this is the recipe to go for.
What do you soak grouse in? ›
One of the best ways to do southern-fried grouse or quail is to soak them in buttermilk. The thick, fat-rich milk helps to tenderize the meat and maintain moisture. It also serves as an excellent compound to hold the dredged coating before cooking. Soak birds for 24 to 48 hours.
Which cooking method is best for quail? ›
Oven: Pre-heat oven to 350°F. Heat a sauté pan over medium-high heat with enough olive oil to coat the bottom. Season the quail then sear them in the pan until browned on both sides, about 3-4 minutes per side. Place quail in the oven and roast until cooked through and juices run clear, about 10 - 15 minutes.
Is apple cider vinegar good for quails? ›
As for the quail, I put ACV in their water the very first day we got them. Quail benefit from ACV similar to chickens. ACV reduces harmful bacteria in their gut and give quail an immunity boost. I was at first very skeptical that ACV was benefiting my quail.
Does quail need to be brined? ›
A proper brine should help you turn out juicy, delicious quail, no matter how you're cooking it. Salt to water ratio opinions can vary widely, but a good rule of averages and one that is easy to remember is one cup of salt to one gallon of water.
How do you identify a grouse? ›
Ruffed Grouse are intricately patterned with dark bars and spots on either a reddish-brown or grayish background. Dark bars down the side of the neck continue and widen on the belly. The tail is finely barred, with one wide, black band near the tip.
How do you tell if a bird is a quail? ›
The Four Keys to ID
California Quail are plump, short-necked game birds with a small head and bill. They fly on short, very broad wings. The tail is fairly long and square. Both sexes have a comma-shaped topknot of feathers projecting forward from the forehead, longer in males than females.
What kind of bird is a grouse? ›
grouse, any of a number of game birds in the family Tetraonidae (order Galliformes). In addition to species called grouse, the group includes several birds known by particular names, such as the capercaillie and prairie chicken (see below) and the ptarmigan.
Are partridge and quail the same thing? ›
partridge, any of many small game birds native to the Old World and belonging to the family Phasianidae (order Galliformes). They are larger than quails, with stronger bills and feet. (For New World birds erroneously called partridges, see grouse; quail.
