Have you ever wondered what an entire Quail would look like as a schnitzel? (You have right?).
Well here is what it looks like.
Quail Schnitzel with quail demi-glace.
4 large quail.
125 caster sugar
Stuff for crumbing(as in egg, flour, crumbs).
1. Debone the quail. I didn’t get photos of this because it was Grand Final day and well there were beers. But basically with a quail you can debone most of it with your hands, like literally just separate the bones from the flesh. The best way is to use kitchen scissors to remove the back bone and work from there. Your butcher will be able to do this for you as well. Make sure you trim any excess skin as it’s kinda gross but leave enough to keep the quail intact.
2. Brine. In a large pot dissolve the sugar and salt in hot water. Once dissolved, allow to cool . Add the deboned quail and refrigerate. Brine for about 24 hours. This ensures the quail is super moist when you cook it.
3. Optional. Demi Glace(sort of). With the bones, brown them in a pan with some onions, carrot and celery. Brown them well and deglaze with 250ml of sherry. Reduce and add water, parsley, thyme, pepper corns. Allow to simmer for 6-8 hours and skim constantly. Once cool, strain well and reduce further.
4. When you’re ready to cook. Remove the quail from the brine and wash well and pat dry. Place each quail between a few sheets of glad wrap and bash with a rolling pin to even the thickness out a bit. You don’t want it too thin, but even. 5. Cook on a medium heat in some vegetable oil until golden brown. 6. Like how good? 7. Serve with Spätzle, braised red cabbage and whatever bevvy pleases you.