Southwestern Quail



  • 1 can (14 oz.) diced tomatoes,  untrained
  • 3/4 cup sliced green onions 
  • 1/2 cup chopped green peppers
  • 1/4 cup mild salsa
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 whole dressed quail or substitute (4 to 6 oz. ea.), split in half, skin on
  • 3 tablespoons all purpose flour
  • 2 tablespoons olive oil
  • 1 ripe avocado, peeled and cut into 8 wedges
  • Snipped fresh cilantro leaves


In medium mixing bowl, combine tomatoes, onions, green pepper, salsa, garlic, salt and pepper. Set aside. In large plastic food storage bag, combine quail halves and flour. Shake to coat. In 10 inch nonstick skillet, heat oil over medium heat. Add quail halves. Cook for 5 to 7 minutes, or until meat is golden brown, turning over once. Spoon tomato mixture over quail halves. Reduce heat to low. Cover. Simmer for 25 to 30 minutes, or until meat is tender and juices run clear. Garnish quail halves with avocado wedges and cilantro. Serve quail with hot cooked rice, if desired.


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