QUAIL TRIMMING RECIPES

Diamond H Poppers

Jenn's Quail Quesadillas

Drew's Southwest Quail Soup

Quail trimmings are a by-product of the deboning process.  They are random sized pieces of mostly breast meat. Quail trimmings can be used to replace chicken, beef or other meats in your favorite stew, dumpling, casserole . . . recipes.  Here are a few Diamond H favorites.

Diamond H Ranch
Bandera, Texas

Grilled Quail

Baked Quail

Quail Legs

      Rinse thawed quail trimmings shaking off the excess water, then put in bowl and cover with buttermilk. Cover bowl and refrigerate for up to 1-12 hours.  Drain off buttermilk, shaking excess, and put quail meat in large bowl filled with flour and stir to coat. 
      Bring oil to high temperature in a deep pan (a basket is helpful). We like to do it outdoors on a propane fish fryer. Fry the poppers a pan full at a time, removing when golden brown. Drain on news paper covered with paper towels. If doing large quantities you may need to change oil, as the excess flour build up in the bottom of the pan will start to burn and effect the taste.
      The poppers are best if salted immediately after cooking, while they are still hot.  The poppers are great just fried and salted, but they can also be served with dipping sauce. Gravy or BBQ sauce are good, but we also like Tiger Sauce .
Tiger Sauce
Melt 2-3 tabalespoons butter in a small sauce pan. Add 1/2 jar apricot preserves, 1/2 bottle of Tiger sauce and a splash of white wine and stir until combined.  Amounts can be adjusted according to taste. Sauce can be served warm or at room temperature.

1-2 pounds quail trimmings
1 package Taco seasoning
1 can tomato soup
1 can whole kernel corn
1 can pinto beans (w/ or w/o jalapenos)
1 can black beans (w/ or w/o jalapenos)
1 can Rotel tomatoes

      Rinse thawed quail trimmings. Cut larger pieces down to bite-sized. Cover with water in large pan and stir in taco seasoning. Bring to a boil, then reduce to medium heat and cook for approximately 30 minutes. Drain off water.
      Stir in canned ingredients. You can add water, if a thinner consistency is desired. Simmer until vegetables are warm.
      Soup is great as is, but it can be served over tostito chips or cornbread and topped with grated cheddar cheese, sour cream and guacamole.

      Rinse thawed quail trimmings, shake off excess water, and season with fajita seasoning. You may want to cut the larger pieces. Add a thin layer of butter or olive oil to a frying pan and heat to medium. Turn meat often, until cooked completely through (cut thick pieces to check doneness). Put aside and wipe out pan. 
      Have everything you want to include in the quesadillas ready -- shredded cheese, onions, tomatoes, jalapenos, etc. Heat approximately 1/8 tsp. butter in pan (sprays work in non-stick pans). Lay flour tortilla in pan and add quail meat, cheese, and other desired ingredients and cover with another flour tortilla. As cheese warms, press down tightly with a spatula. Keep checking bottom for doneness, as it heats quickly. When the bottom is warmed, carefully flip the quesadilla -- using two large spatulas on top and bottom makes it easier. Cook until the other side is warmed and remove to the serving plate.
      Quesadillas can be a fun "create your own" dinner, so if doing several, you may need to occasionally add butter (or spray) to the pan. Use a pizza cutter to slice the quesadilla to the desired sized pieces. Serve with sour cream, guacamole, pico de gallo, etc.