When I was a kid, my dad went quail hunting. It was at a game park down in the Southern States -- something work related. He wasn’t a big hunter, although he hunted a lot as a kid, so knew how to handle a gun.
I was surprised though when he brought home over 30 quail for the freezer. Especially when he said it was hard going, because “you had to practically kick them in the butt to get them to fly.” I can’t imagine he enjoyed doing that, knowing how he felt about chickens.
I also remember it brought on an un-wanted visual and a reluctance to eat quail. My mom overcame that reluctance with this recipe that she and my dad developed (he added the sherry part); it is delicious.
One quail per person should suffice.
Recipe pictured translation:
Six quail:
Salt, pepper and flour lightly. Brown on top of stove in a quarter pound of butter. Put the quail into a roaster (including pan juices). Add a small amount of water, 1 teaspoon of Worcestershire sauce, and a dash of garlic salt. The quail can be stuffed with celery and parsley if preferable. Baste with sherry (wine or fortified wine) often. More water may be added through the roasting process for desired amount of gravy. Cover and cook 1-1 ¼ hours at 350 degrees F.