I have a few in the fridge from the other day and Im headed out again this saturday. I breasted out the last few I shot and figured I would marinade them in something. Im just not sure what. Any ideas?? Also do you guys just breast them out or do you go for the legs as well or even the whole bird??

An Ybor City specialty.
Servings: 4
[ul][*]
6 or 8 Quail, clean them as you would Ckickens[*]
1/2 cup fresh olive oil[*]
2 onions, chopped[*]
1 green pepper, chopped[*]
1 clove garlic, chopped fine[*]
2 tablespoons salt[*]
1 bay leaf[*]
1 (14 1/2-ounce) can tomatoes, drained[*]
1/4 teaspoon pepper[*]
2 1/2 cups of Yellow rice[*]
5 cups water plus 2 chicken bouillon cubes[*]
1/2 cup sherry wine (optional)[*]
1/8 teaspoon saffron[*]
1 cup green peas[*]
1 dozen green olives, whole[*]
1 (2-ounce) jar pimientos [/ul][*]
BrownQuail in olive oil over medium heat. RemoveQuail from pot.[*]
Add onions, green pepper, and garlic. Continue cooking until slightly brown, about 5 minutes.[*]
ReturnQuail to pot and stir in salt, bay leaf, tomatoes, and pepper. Add rice, water (in which 2 chicken bouillon cubes have been dissolved), and wine.[*]
Dissolve saffron in small amount of water and add to pot, Bring to a boil.[*]
Bake in preheated oven at 350F for 20 minutes. Garnish with green peas, olives, and pimientos.
[ol][/ol]

We always coated them with a little flour, garlic powder, salt and pepper thenfried them in a little butter.

Most often, we soaked them in salt water first.

you could cook a quail like you would any other bird. And I think quail is the best tasting game bird I've ever had. Tender little suckers no matter how you cook em.

Those things are terrible,just send them to me and i will dispose of them!

Send them to you...fat chance. Nice try though

Put em in a crockpot with brown sugar and water, and wrap with bacon and pin with toothpick. Delicious