Fried Quail Recipe - Paula and her brother-in-law Nick Groover are sharing how to cook quail with a fabulous pan fried quail recipe.
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0:00
- I've got such a treat for y'all today.
0:03
My brother-in-law, Nick Groover, has a farm in...
0:10
What is it? The little town that starts with the S?
0:13
Anyway, he'll tell us, 'cause he brought me
0:17
like 15 quail yesterday or more
0:22
because he hunts his farmland in,
0:24
what's that little town that starts with a S, Theresa?
0:29
- [Theresa] There's a lot of 'em.
0:30
- I know. - Screven?
0:32
- No. - Stor-
0:33
- No, it's not stor- - Snellville? Soperton?
0:35
- Soperton? Maybe it's in, but anyway, he'll tell you.
0:39
So anyway, he brought me these birds dressed
0:43
and he did such a good job.
0:45
I don't know that why they call it dress
0:47
because me, they should be undressed.
0:50
'Cause you know you have to pluck the feathers and all.
0:52
Well, even though he's cleaned them real good,
0:56
I just found a buckshot.
1:00
Let's see if he can hear it.
1:03
And where these buckshot go,
1:09
it can put a feather on the inside of 'em.
1:13
So, even though Nick has clean them very well,
1:17
I still go through and hunt for little buckshots.
1:24
And see right there,
1:26
it is a little feather that got turned inside out.
1:34
It got turned inside out. So, I like to get those out.
1:37
'Cause I just don't like the idea of maybe eating a feather.
1:41
Herbs, some dry herbs, thyme, paprika, garlic,
1:46
and what is the other one?
1:49
Cayenne, little cayenne, so.
1:51
You know, it depends on if you're feeding children or not.
1:54
You might wanna skip over the cayenne,
1:56
but, I'm just gonna toss these in the seasoning
2:03
and I'm probably not going to use all that,
2:06
the recipe actually calls for.
2:08
So, you know, it really depends on how many quail you have.
2:11
All right, this is a paprika and that'll help it brown
2:16
as we're frying them.
2:19
(utensils clattering)
2:29
And, oh, we do want the garlic powder.
2:37
(utensils clattering)
2:38
And I'll do maybe just a pinch of cayenne.
2:44
Not enough to blow people off the table.
2:51
All right.
2:58
(utensils clattering)
3:01
Now dove, we almost always put it back in gravy
3:06
because it's a tougher bird but I'll tell you what,
3:10
if you pop out just the dove breast and wrap it in bacon
3:14
and cook it on the grill, those are wonderful.
3:17
But, ordinarily, I would make a nice brown gravy,
3:20
put my dove back in there and let them cook
3:24
until they're super tender.
3:26
But these, we're gonna treat them a little different.
3:31
And I got 'em all real good and looked over.
3:37
So now, I am gonna drop them in my bag
3:44
and I'm gonna pour buttermilk over them.
3:47
And I'm gonna let them marinate for about an hour.
3:52
Or, heck, you could even let 'em go overnight
3:55
if you wanted to.
4:00
So, here we go. Drink your milk, birdies. Drink your milk.
4:08
(glass clinks)
4:10
(bag rustling)
4:14
I just set this in my bowl, so it wouldn't collapse on me.
4:23
Let me make sure I got that seal 'cause I'm gonna be...
4:26
Uh-oh. Good thing I checked.
4:31
'Cause I'd had buttermilk everywhere.
4:37
Okay.
4:40
So I'm just gonna sit this on the counter
4:43
'cause when I'm frying chicken, I really like to
4:46
have it at almost room temperature,
4:50
so it won't get my all down so low.
4:57
So, by the time these marinate,
4:59
hopefully Nick will be here in the kitchen with me.
5:01
And I think y'all might get to meet him for the first time.
5:06
I don't think he's ever been on one of my shows, so,
5:09
we'll see how he does. (laughs)
5:13
Hey y'all, I'm in the kitchen today
5:16
with my favorite brother-in-law,
5:18
but after thinking about it,
5:19
I think you're my only brother-in-law.
5:21
- That's right. Yeah, I moved right up.
5:24
- Oh, you moved right on up. (laughs)
5:28
This is Nick, y'all. Nick Groover, Michael's brother.
5:31
And they live next door on the property
5:34
that they were all raised on.
5:36
And I jokingly tell people I live in Groovervile.
5:41
- That's right. That's right.
5:42
- 'Cause you have bought up
5:43
like all the property around this, hadn't you?
5:46
- So you get to pick your neighbor.
5:47
- That's right.
5:50
- You didn't get to pick us though.
5:51
- That's right, that's right. Well I did, kind of.
5:55
- Came with the package.
5:56
In fact, Nick built this house for us.
5:58
- That's right. That was a long time ago.
6:00
- Yeah, 22 or 23 years ago. - Yeah.
6:04
- Well, Nick was and is a river pilot and he retired.
6:10
How long have you been retired, Nick? Two years?
6:12
- Two and a half years. - Wow, time flies, so,
6:15
so, he and Michael, Anthony and Daniel
6:19
all work together down on the river.
6:21
- Yeah, that's right. - Do you miss it, Nick?
6:22
- I do miss it, yeah. - I bet you do because
6:26
Michael Groover is miserable.
6:29
On the week he's working, if there's no work.
6:31
- When you've done something for so long,
6:34
that's kind of what you know.
6:35
Your identity.
6:37
- Yes, it is. Can you go down there and ride with them?
6:39
- I could probably.
6:41
- And it wouldn't take about a day or two
6:42
and you'd be sick of 'em.
6:43
- That's right. - Ready to retire again.
6:46
- Once a year maybe.
6:47
- So, their parents were already gone
6:52
when I joined the Groover family.
6:55
But you know what? Guess whose watch I'm wearing.
6:58
- Is that mama's? - Big Henry.
7:00
- Daddy's. - Big Henry's watch.
7:01
- Yeah, That's a railroad watch.
7:03
- Is it? - Yep. Yeah.
7:05
He had to have this special watch for the railroad.
7:07
- Well, I can read it. - Yeah, you get it.
7:10
I had to put my glasses on.
7:12
- You ought to be able to see that, even I can see that.
7:15
And I ain't got whole one eye. (laughs)
7:19
So Nick has a farm in,
7:21
I was trying to remember the little town.
7:23
- Sylvania.
7:24
- Sylvania, Theresa. Sylvania.
7:26
- [Theresa] We were wrong. We went around everything, but-
7:28
- I said it starts with a S.
7:30
- There you go.
7:31
- And so, he goes up there to his farm quite often
7:35
and he hunts.
7:36
And we got to talking about quail a day or two ago
7:40
and he asks if I'd like some.
7:42
I said, "Oh my goodness, I'd love some."
7:44
'Cause Michael Groover, he doesn't enjoy hunting
7:47
unless it's for, like big game.
7:50
You know he ain't going on no little squirrel-
7:52
- That's right.
7:55
He wants something big he can eat.
7:56
- Yes. Yes. - Yeah.
7:58
So, I'll tell you what I marinated these in.
8:02
Buttermilk,
8:04
Italian seasoning, and I told y'all it was thyme,
8:08
it was not, it was Italian seasoning, and salt.
8:12
Did I put some little cayenne in here?
8:15
- Yes. - Can't remember.
8:17
- [Theresa] You did.
8:18
- Okay, good.
8:20
I'm glad somebody remembers.
8:22
All right, so we gonna put this flour in here.
8:26
Now, I did not salt this.
8:30
We got some like that.
8:31
But he would salt and pepper that flour.
8:34
- Okay.
8:36
- And you don't wanna shake this milk off.
8:40
I mean, you know, you want it to stick on
8:42
because we're actually probably gonna fry this.
8:45
I may flour it twice.
8:47
And I've got our grease going
8:49
and we wanna drop our birds in at like 325.
8:54
- [Nick] Uh-huh.
8:55
- [Paula] Okey-doke. That's great.
8:59
So, there you go.
9:02
I'm not gonna be the only one to get my hands dirty on 'em.
9:05
Come on, don't be no sissy.
9:08
You man enough to shoot them,
9:09
you ought to be man enough to cook them, right?
9:11
- [Nick] You got it. That's right.
9:13
- [Paula] And you did do a great job of cleaning
9:16
or did you clean these? - I didn't clean these.
9:19
Down where we shoot in Dorchester,
9:22
they take care of every, you know...
9:24
That's a great place.
9:26
- That's what I figured.
9:28
All right, you wanna just put those right here?
9:30
- Yeah. You say you're gonna do it twice?
9:35
- I might. - Okay.
9:36
- I might. - You haven't decided yet?
9:38
- Didn't decided yet.
9:39
- That one did good. Mike's did it.
9:42
- You have to just make sure you-
9:45
- Get them all over?
9:46
- Yeah.
9:47
- But if you want a lot of crust then we'll do it again.
9:50
- Twice? - Yeah so,
9:51
you can talk to me and tell me
9:53
what you think you would like it, which way.
9:56
Don't worry about it. We'll get all that cleaned up.
10:03
My team knows I can kind of make a mess.
10:06
- Oh yeah, that's part of cooking it.
10:07
- Uh-huh, it sure is.
10:09
- Do 'em again? - Yeah, some of these
10:11
could stay and, you know, just a quick run through.
10:14
The thing about quail is you don't want to
10:17
put them in too hot a grease,
10:21
but you don't want them sitting in a bunch of oil either.
10:24
It's ready.
10:27
So, it actually says like three, four...
10:30
Where did I put our tongs?
10:33
- I give up. - I give up too.
10:40
- Oh, look at here.
10:41
And we're cooking these in a cast iron.
10:45
And you want the grease to almost cover your quail.
10:53
And, you know, this is considered white meat.
10:55
It looks dark but a quail is white meat that.
10:59
And I don't wanna stuff our pan with them,
11:03
but I can drop a couple of thighs in there.
11:07
It can have a tin blue.
11:09
Well, I can't go any further until I find my-
11:12
- [Nick] Tongs?
11:13
- My tongs.
11:15
You know, it is like a white meat
11:17
like when you find chicken breast and wings.
11:21
- Right. - They get done real quick
11:25
- And thing is that white did seem to dry out a little more.
11:28
- It so does.
11:29
Because it's not appetizer.
11:33
He's talk about dark meat, white, some gooey.
11:39
- I like the dark meat.
11:40
- I do too. I do too.
11:42
And your brother will stab your fingers for a thigh.
11:44
- Yeah, yeah. That's the best.
11:48
- So how many birds do you get when you-
11:51
- The other day, Mike Ringer and I shot...
11:54
I go with Mike and he shot I think 83.
11:57
- Not our Michael but-
11:58
- Yeah, Mike Ringer. 83 birds.
12:01
- No? - Yeah.
12:03
It was a good day. Good hunt.
12:05
- No? - Yeah.
12:06
- 83 birds, y'all. We need to have a quail dinner one night.
12:11
- All right. - And the weather wounds up,
12:14
we can fry 'em fun outside, and I make a pot of grits.
12:17
- Do a wild dinner. - Yeah.
12:21
- All right, let's see what these are looking like.
12:24
They're not wrapped up. - Yeah those would be good
12:26
over grits with them, like brown gravy and grit.
12:29
- Yeah, I could make some gravy.
12:31
- Gravy in here? - Here in the house, yes.
12:34
Yeah, and have grits and coleslaw and-
12:37
- Yeah, be perfect. - Uncle Bubba's Corn Muffin.
12:39
- There you go. Yeah, that'll be good.
12:41
- And what do we want for desserts?
12:44
- Oh-
12:45
- How about lemon squares?
12:47
- There you go. - Something light after up.
12:50
- Yeah, that sounds big. Go (indistinct).
12:53
- Yeah. (laughs) Yes, yes, yes.
12:56
Oh, these are really looking good, Nick.
13:00
- Uh-huh, they are.
13:01
- I just don't wanna overcook 'em,
13:05
which is what I have a tendency to do not have enough fire.
13:12
But you know, I ain't liking no medium rare chicken.
13:15
- No. They gotta be cooked.
13:16
- Yeah, and I don't like no medium rare bird.
13:19
- I rather have that overcooked than undercooked
13:21
- Me too. Me too.
13:23
- When I was a young bride, my grandma and my mama warned me
13:27
about trichinosis from eating undercooked pork.
13:32
I was so frightened of trichinosis.
13:35
Wasn't sure what it was, but I knew I didn't want it.
13:39
It just didn't sound good.
13:41
- That's right.
13:42
- My pork chops be the color of that hand
13:46
when I got there cooking.
13:48
I said, "We ain't getting no trichinosis." (laughs)
13:52
But now when you go in and order a pork dish,
13:54
they ask you what temperature you want it.
13:56
- Yeah.
13:59
They still talk about that in Wild Fork.
14:02
- Oh they do? - Yeah, but
14:04
they say it's not that common.
14:07
- Well, it is because of the way they process them now.
14:10
- Mm-hmm. Oh, process that. - Back then,
14:12
processing, it wasn't too much.
14:18
- They know what they're doing now.
14:19
- I think these are done. What do you think?
14:20
- You want me to pull that over there?
14:23
- Yeah maybe. Yeah, tell me what you think.
14:27
- Uh-huh, they look good.
14:29
- Yes. Oh look at that whole bird.
14:34
It's not often when you find a whole bird with both legs.
14:38
- That's right. - And thighs, you know?
14:43
- Here's with that little leg inside.
14:46
- Well, you did have a bite.
14:47
- Yeah. (laughs) Yeah, he can figure it out now.
14:55
Okay, we gotta get ready for them other ones.
14:57
- Alright. Ooh that's this-
14:59
- Uh-huh, and I think I'm just about...
15:06
This pan's gonna be a little bit more crowded.
15:08
I should have put one more in that.
15:14
I didn't know that was still attached.
15:19
Okay, so we got our green beans, we got our corn muffins,
15:22
and we got our quail.
15:23
- That's a pretty good meal.
15:25
- Okay.
15:29
- I need the sap gone.
15:31
Absorb that grease, all that grate, does it?
15:34
That'd be so good. - Mm-hmm.
15:36
Yeah, it's going up to it.
15:37
- [Paula] What'd you think of the size though?
15:39
- You want to? Yeah, try a boop.
15:42
- I'll get that little leg here.
15:45
You know, I didn't find but one buck shot.
15:48
- Oh really? - And all those quail.
15:50
- They do a great job cleaning.
15:54
I thought you were gonna have to pluck a bit.
15:55
- Yeah, I sure did. (laughs)
15:57
Nick walked in here with a bag of birds still feathered.
16:02
I don't think that I never toss on 'em.
16:04
- Still did need some.
16:07
- Yep, we didn't hear 'em talking.
16:10
- It's all right though, aren't they?
16:12
- That's the reason why I got the quail.
16:16
And I looked at him and I said,
16:18
"Do I have to pluck these?"
16:20
He said, "Yeah." (laughs) I was gonna try.
16:24
- Yeah, I can give you credit. You didn't back down.
16:27
I was proud of you.
16:30
I thought I was gonna get a fuss in that.
16:35
Mm, they are good.
16:37
- I don't mind working for my supper.
16:39
- That's right.
16:44
- Delicious.
16:45
- Just crust is good.
16:47
- Mm-hmm.
16:53
Well, I don't know about y'all
16:55
but y'all have an opportunity.
16:58
You can order these, you know it?
17:01
- Quail? Yeah, I think you can buy 'em in store.
17:04
- Really? - Some stores I guess.
17:06
- So those of y'all that don't have a hunter husband
17:14
or any means to get quail, you can order them
17:18
from Amazon or where would you go?
17:21
- I don't know. They don't let me get on Amazon. (laughs)
17:27
- Me neither. - I could be dangerous.
17:31
- All right, did you know all that good?
17:32
- I did. I got it down to the dime.
17:34
- I thought I saw another bite in it.
17:38
So listen, well Nick, I can't thank you enough.
17:42
- Thank you.
17:43
- I was feeling bad about taking your quail but-
17:46
- Oh no. - If he shot 83
17:48
or I mean, was it?
17:49
- 83.
17:51
- I don't feel bad. - Yeah.
17:53
Thank goodness Mike was with us.
17:55
He's a better shot than I am.
17:57
- I was gonna say, how many did you shoot?
17:59
- Probably not half of those but
18:01
well, Charlie and Mike shot so...
18:05
They're both great shots.
18:06
- They're delicious.
18:10
So please come again.
18:11
- Okay, I will. I enjoy it.
18:12
- Don't come without quail.
18:13
- That's right. - Or dove. Or dove.
18:16
- There you go.
18:17
- Love and best dishes, y'all.
18:18
- Thank y'all.
18:22
Hey, y'all, it's Paula Deen.
18:24
Now, if you enjoyed this video, be sure to like it
18:28
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18:31
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18:35
Love and Best Dishes Y'all.
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