Plantation Quail

Happy Earth Day! 🌎🌲🌳🌴

Happy Easter from our team at Plantation Quail! 🐰

Caesar’s Quail Wrap

Ingredients:
- 12 quail breasts, diced to taste
- 1 cup of bacon, cut in small pieces
- 2 Romaine lettuces
- Caesar’s sauce
- 4 large tortilla wrap
- Salt and pepper

Directions:
- In a pan, in a medium high heat, brown the bacon in their own grease, and remove much of the grease as possible with a paper towel or absorbent paper. Set bacon aside.
- Remove the quail skin, sprinkle salt and pepper and in the same pan, in medium heat, lightly brown the quail breast until cooked.
- Shred the Romaine lettuce and set aside.
- Take one large tortilla wrap, place the lettuce in the middle, put Caesar’s sauce to taste, arrange three quail breast cut into strips and the bacon.
- Fold the wrap beginning at the bottom and then the top, and wrap it carefully.
- For a better taste, you can heat the wrap a few minutes on the grill.

Baked Whole Quail

Ingredients:
- 4 whole quails
- 2 Onions
- Fresh rosemary (4 to 6 branches)
- 8 Garlic cloves
- 8 small potatoes
- Mustard
- White wine
- Olive oil, as desired
- 1 teaspoon unsalted Butter
- Salt and pepper

Directions:
- Cut the onions into 4 or 6 parts each. Place ¾ of them into a roasting pan with 1 tablespoon of olive oil, creating a bed of onions. Season the whole quails generously inside and out with salt and pepper and a pinch of mustard, then place the rest of the cut onions, 2 garlic cloves, a half branch of Rosemary inside each of the quail cavities. Place the quails on top of the bed of onions. Cut in half the potatoes and place around the whole quails, spray/sprinkle with olive oil and add fresh rosemary to the top of the potatoes, as desired. Preheat oven and bake for 40 minutes in 400 degrees F (205 degrees C).
- Remove from heat and deglaze with a cup of white wine to make the sauce. Remove the whole quails and roasted potatoes and set aside.
- In a small sauce pan, strain the juice and onions to make the sauce. Add a teaspoon of mustard, and then heat to a light boil and finish with a teaspoon of butter. Stir well and pour over the quail.

Quinoa Crusted Quail Slider

Ingredients:
- 1 pack quail breasts
- 1 cup quinoa, tricolor if available
- 1 large egg
- 1/2 cup Baking flour
- ½ cup Grated parmesan cheese
- 1 tablespoon Fresh chopped parsley
- ½ cup Vegetable oil
- Coleslaw salad
- 6 bread rolls

Directions:
- Soak quinoa in water for one hour (or the night before). Then rinse, and cook in a pan with 2 cups of water. When it starts to boil reduce to minimum, cover the pan with a lid, and cook for 20 minutes, or until quinoa is dry looking. Do not burn.
- In three separate bowls, have the large egg poured in, lightly mixed. In another bowl have the baking flour, and in the third, have 1 cup of the cooked quinoa, mixed with the parmesan cheese and the fresh parsley.
- Heat a frying pan with the vegetable oil, and season the quail breasts generously with salt and pepper. Take one breast, lightly cover with flour, immerse into the egg mix, and then put it into the quinoa mix. Make sure that each breast is fully covered with the quinoa mix. Then immediately fry, and do the same with each quail breast.
- Put the quinoa crusted quail breast in each dinner roll and place on the top with coleslaw.

Happy St. Patrick's Day from our team here at Plantation Quail!
Don't forget to wear green 🍀

🍀

𝙉𝙊𝙒 𝙃𝙄𝙍𝙄𝙉𝙂!!

We are looking for motivated individuals to join our team. Positions are available in various departments at our processing plant. If interested, apply online on Indeed, give us a call at 706-453-2376, or stop by our office!

Italian Quail Sliders

Ingredients:
- 6 quail breasts
- 1 teaspoon Oregano
- 6 Mozzarella slices
- 1 cup tomato sauce
- Fresh basil leaves (12 to 18 leaves)
- Salt
- Pepper
- 1 tablespoon Olive oil
- 6 mini sesame seed bread

Directions:
- Add 1 tablespoon of olive oil to a pan. Sprinkle quail breast with salt, pepper and oregano. Cook in pan for 5 minutes in medium heat or until quail breast is browned. Turn quail breast over. Put the mozzarella slices over the quail breast and cover pan until mozzarella has melted.
- Put a bit of tomato sauce over the bottom bread, placed the quail breast with the melted mozzarella, add more tomato sauce and finish with two or three fresh basil leaves, cover with the other bread half.

Quail Chili

Ingredients:
- 4 whole quails
- 2 medium onions
- 3 fresh tomatoes peeled and diced
- 1 large red bell pepper, cut in 1 inch strips
- 1 large green bell pepper, cut in 1 inch strips
- 1 can (16 oz) red kidney beans, drained
- 1 can (16 oz) black beans, drained
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- Salt and pepper

Directions:
- Heat oven to 350 degrees.
- Cut onions into ¾ inch chunks, and place them in an oven pan, forming a bed.
- Salt and pepper the quails. Arrange them over the bed of onions, then cover oven pan with aluminum foil. Place in oven, bake for 45 mins or until the quails are tender.
- Remove the quails from the oven pan. Take the meat off the bones and cut the quail meat into small pieces. Set aside.
- Pour and drain the juice and onions left in the oven pan, into a saucepan. Strain and press them. Discard the pressed onions. Add the tomatoes, bell peppers, chili powder, cumin, cayenne pepper, dried oregano, salt and pepper. Put over high heat for 1 minute stirring frequently. Add the quail meat pieces, and beans, and simmer for 20 minutes.

"No Bones About It"
Boneless Quail Breast:
- Completely boneless, quick and easy, great for catering
- Versatile for any preparation
- Discover quail fajitas, quail stir-fry, quail sliders or quail salad
- Quail breast comes frozen and vacuum packed
- 8 oz pack, 9 packs per case (54 quail breast)
- It also comes seasoned on our wonderful “Butter Garlic Marinate”

Contact our sales department at (706) 454-1325 to purchase a case today!

Quail Pasta with Broccoli 🥦

Ingredients:
- 6 quail breasts
- 16oz freshly cooked penne pasta
- 1 small cooked broccoli
- ½ cup of Parmesan cheese (slices preferably)
- 1 cup of cream
- Salt and pepper
- Olive oil
Directions:
Remove the quail skin, and dice the quail breast, sprinkle salt and pepper.

In a pan on medium-high heat with some olive oil, brown the diced quail breast.

Once the quail breasts are ready, mix in the freshly cooked penne pasta, and add the cooked broccoli and cream. When it boils, reduce the heat to low, taste the salt, and add if necessary. Add the parmesan cheese, mix, and serve immediately.