Blake's Fried Quail Legs

Quail legs are an excellent finger food.  They can be used as either an appetizer or dinner entree. The thigh bone has been removed, leaving the drumstick for a "handle."

QUAIL LEG RECIPES

      Rinse thawed legs and pat dry. Season both sides with salt and pepper.  Heat approximately 1/4 inch of grease in a frying pan.  Completely flour the legs in a shaker or plastic bag.
      When the grease is hot, lay the floured legs in the pan and fry, turning over when brown on one side. Make sure grease is not hot enough to burn the legs. When done, drain on paper towels.
      Legs can be served as appetizers with sauce for dipping -- Honey Mustard dressing, Ranch dressing and cream gravy all work great.  Quail legs are also wonderful served as a meal.

Optional suggestions:
* Soak legs in buttermilk in refrigerator for an hour, then mix seasonings with flour and shake legs a few at a time to coat.
* Add paprika for seasoning, or replace salt and pepper with garlic salt, seasoned salt, fajita seasoning, etc.
* Deep fry the legs -- be sure not to cook too hot, so the legs don't burn before they are cooked within.

Diamond H Ranch
Bandera, Texas

      Rinse thawed legs and pat dry. Season to taste with salt and pepper or fajita seasonings. Cook legs on a grill that has been preheated to medium heat. Turn quail occasionally during cooking to prevent charring, and remove when done.
      Serve quail legs as an appetizer with dipping sauce, or as a meal.  BBQ Sauce, Honey Mustard dressing and Ranch dressing are all easy dipping sauces to serve with grilled quail legs.

Baked Quail

Quail Trimmings

Grilled Quail

Chuck's Grilled Quail Legs