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6 Whole quail (with skin on or skinless)


1 1/4 cup white wine                                1/2 tsp. salt

1/2 cup of honey                                     1 Tbs. tarragon

1/4 cup melted butter                              2 Cloves fresh garlic minced

1 Tbs. olive oil                                         6 Green onions and their tops chopped

2 tsp. sugar

Split quail in half lengthwise.  Place halves in marinating pan and pour marinade over birds being sure that both sides are coated.  Refrigerate overnight.  Remove quail from marinating pan and grill birds over medium hot coals. Heat remaining marinade enough to melt butter and mix thoroughly.  While quail are cooking, baste birds with marinade.  Cook evenly on both sides to medium well doneness.  Quail should be cooked completely but still juicy and not overdone.

Submitted by Bill Gray, Supervising Wildlife Biologist, District VI




4 Large quail

1/4 cup flour

1 tsp. salt

1/8 tsp. black pepper

Vegetable oil

Roll birds in mixture of flour, salt, and pepper.  Heat a frying pan half filled with oil.  Brown quail on both sides.  Cover skillet and reduce heat.  Cook slowly until tender, about 30 minutes, turning once to brown evenly.  Serves 4

Submitted by Earl F. Kennamer, Auburn.   From Cooking Alabama’s Wild Game




4 Quail, dressed and cleaned

1 ea. 3 oz. can boiled mushroom, drained

4 Bacon slices 

1 Tbs. butter or margarine

Juice of half lemon

Toasted bread

1/2 cup hot water

Wipe birds inside and out with a clean cloth. Wrap each bird with a slice of bacon and secure with a toothpick.  Put birds into a buttered pan and roast at 350 degrees, basting occasionally, about 30 minutes or until tender.  Remove birds and add butter, water, and lemon juice to drippings in the pan to make gravy.  Add mushrooms and serve the birds on toast with the gravy.  Serves 4.

From Cooking Alabama’s Wild Game

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