Buttermilk and Oregano Fried Quail

Buttermilk and Oregano Fried Quail was a lovely surprise from Aaron recently. He used Quail that we raise (and sell if your local), foraged in my garden for some fresh oregano and threw together some homemade buttermilk. The resulting meal the next morning was so delicious and heavenly smelling that I had to run and grab my camera and get this recipe put together for you all to enjoy as well.





INGREDIENTS


2 whole Quail

1 cup of whole milk

1 lemon

Fresh Oregano

2 cups flour

2 tbsp salt

2 tbsp pepper

2 tsp paprika

1 tbsp All Spice or Old Bay

Olive Oil



First things first...we need to make a Buttermilk.


You will need 1 Lemon and 1 cup of Milk.


Mix together 3 tbsp fresh squeezed Lemon juice and 1 cup of Whole Milk.


Stir and let sit for 30 minutes.


Cut birds in half down the breast plate (they will marinate and fry easier this way). This should make enough Buttermilk for 2 Quail. If you are doing more than 2, double or triple the recipe as needed.


Once Buttermilk has sat for 30 minutes add Quail, Buttermilk and chopped fresh Oregano to a Ziploc bag or resealable food safe container.


Shake and let marinate in the fridge for 8-24 hours (the longer the better).

After the Quail have marinated to your desired time, get your fry station set up and make your flour mix for dredging.


FLOUR MIX


2 cups flour

2 tbsp salt

2 tbsp pepper

2 tsp paprika

1 tbsp All Spice or Old Bay


Heat Olive Oil to frying temp of 375 degrees (if you don't have a thermometer you can check temp by dropping a little batter or dipping the end of a wooden utensil in the oil. If it bubbles, the oil is ready). Make sure to add several inches of oil, enough to fully submerge the birds. We only use California Extra Virgin Olive Oil when frying. It has a higher smoke point than other oils, is heart healthy and adds a considerable amount of flavor to the food. Yes it is more expensive but I guarantee once you try it you will never turn back, and your body will thank you. We source our Olive Oil from The Quail and Olive, and they ship too.


Remove birds from Buttermilk and dredge them in the flour/spice mix, being sure to push some of the flour into the surface of the bird.


Carefully place dredged Quail into the hot oil and let fry for 6-7 minutes.


Carefully remove the birds form the hot oil and allow them to drip the remaining oil and then place them onto a cooking rack for 10 minutes. (If you find that the birds are at all undercooked, you can place them into the oven at 350 degrees until the juices run clear).


Serve with chopped fresh parsley and your favorite sauce.







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