for supper tonite-quail canned (jar)with butterbeans

[Blizzard of '93]

had jars stowed in pantry for about 2.5 yrs.
popped one open to heat in pan atop stove. whole quail in butter beans with garlic and chopped red pepper, wine, black pepper, horseradish,sea salt. yummy, remember the good hunt in the mountain field. we got rabbits too but froze the ones we didn't soon put on the table.
had fried okra (frozen last fall, thawed, steamed till soft then flattened and seasoned-breaded then fryed in high-heat oil to make 'fryed fish' umm good) and #141 Rigatoni (tube pasta) with 4cheese alfredo sauce over with roasted garlic and flaked red pepper cooked in well.
looking forward this fall for more quail and grouse hunts. surely fine fare when prepared well.

:hatsoff: :blah:

 

[Flint311]

You HAD to post that after I missed supper!? Dang it! :surrender:

 

[Loyalist Dave]

Did you can that yourself? What brand pressure canner did you use if you did?

LD

 

[tenngun]

just took a trek monday and tuesday.Mixed up the last of my deer jerky, dryed mushrooms, and dried onion. A bit of spice and water from a spring. Watched the waterfall at hercules glades mo, smoked a pipe, got rained on,hard cheese and coffee for breckfast....heaven in the ozarks :wink:

 

[Alden]

That sounds great Tenn.

 

[Blizzard of '93]

I did use a pressure cooker to can the quail/beans both were already cooked. Beans were cooked and seasoned.The jars are pint wide mouth.
The cooker is an older 'kitchen maid' brand.
This really good. If you attempt make sure the quail are cooked in a covered baking/roasting pan. When juice runs clear make a gravy with cream and flour from the pan drippings. Drain the beans and use the gravy added to the beans.Some chopped Spanish (hot) onion inside the body cavity and generous pinch of black pepper outside really accent the quail.

 

[Blizzard of '93]

I did use a pressure cooker to can the quail/beans both were already cooked. Beans were cooked and seasoned.The jars are pint wide mouth.
The cooker is an older 'kitchen maid' brand.
This really good. If you attempt make sure the quail are cooked in a covered baking/roasting pan. When juice runs clear make a gravy with cream and flour from the pan drippings. Drain the beans and use the gravy added to the beans.Some chopped Spanish (hot) onion and pinch of black pepper outside really accent the quail.

 

[Blizzard of '93]

I figure the canned quail could be packed along on a trek or prepared campfire side yummy.

 

[nhmoose]

Yum!!!!!!!!!!!!!!!!!!!!!