The Prairie's End Hunt Club

North Texas Quail, Chukar, and Pheasant Hunting outside Dallas Ft. Worth

4003 FM 1630
Gainesville, Tx 76240
(972) 816-0427
info@texasbirdhunt.com

Tequila Lime Quail Tacos

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Tequila Lime Quail Tacos
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Ingredients
  1. 6 quail
  2. ½ cup tequila
  3. ¼ cup freshly squeezed lime juice
  4. 2 tablespoons corn oil or other neutral-flavored oil
  5. 8 crushed pequin chiles or 1 tablespoon crushed chile flakes
  6. 1 teaspoon salt
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ancho chile powder (regular chile powder will do)
  9. ¼ cup chopped fresh cilantro
  10. some more corn oil for brushing the birds
  11. salt and freshly ground pepper
  12. 1 firm, ripe avocado
  13. Lime wedges and cilantro leaves for garnish
Instructions
  1. Remove the backbone from the quail using a sharp knife or poultry shears. Discard the bones or save them to make stock. Once you’ve removed the backbones, place the quail, bone-side down, on a cutting board and press down on them with the heel of your hand to flatten them. You’ll feel the breastbone crack.
  2. Combine the tequila, lime juice, 2 tablespoons of oil, chiles, salt, cumin, chile powder and cilantro in a bowl and mix them together well. Combine the marinade with the quail in a heavy duty Ziploc bag, push the air out of the bag and seal it. Put the bag in your refrigerator and marinate the quail for at least one or two hours, turning them once or twice. (You can marinate them overnight if you like.)
  3. Get your charcoal or gas grill going at medium-high. If you’re using a gas grill, use mesquite chips wrapped in aluminum foil; if you’re cooking with charcoal, place one or two chunks of mesquite on the hot coals just before you start to cook.
  4. Remove the quail from the marinade and pat them dry. Brush them with some oil and give them a light coating of salt and pepper. When your fire is hot, put the quail on the grill, bone side down. Cover the grill and cook the quail for four minutes. Turn it over and cook it for another four minutes, or until the skin is crispy and golden brown and the meat is cooked to a core temperature of 160F.
  5. Remove the quail from the grill and while it’s resting, peel the avocado. Serve the quail garnished with a few cilantro leaves, a couple of slices of avocado and a lime wedge.
Notes
  1. Makes six appetizers or three first-course servings
The Prairie's End Hunt Club https://texasbirdhunt.com/

Marinated Quail with Lemon & Herbs

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Marinated Quail with Lemon and Herbs
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Marinade
  1. 1/3 cup thinly sliced scallions
  2. 1 teaspoon finely minced rosemary
  3. 1tablespoon minced thyme
  4. 1/3 cup chopped parsley
  5. 2 bay leaves
  6. 4 small garlic cloves, smashed and peeled
  7. 1/3 cup lemon juice (freshly squeezed?)
  8. ¾ cup olive oil
  9. Freshly ground black pepper
  10. 6 semi boneless quail (see how to video)
  11. Canola oil
Instructions
  1. Combine all marinade ingredients into a bowl. Blot any moisture from quail and put in a large ziplock bag. Pour in marinade with quail and seal removing any air from bag and let sit for 6 hours. Remove quail from bag and remove any ingredients sticking to quail since they could burn as the quail cooks. Pour about ¼ inch canola oil into shallow bowl.
  2. Grill: Preheat grill to medium heat. Dip quail into canola oil, place breast side down on the grill, and cook until golden brown and skin is crisp, about 3 minutes. Turn the quail over and cook on the second side of quail for about 2 minutes or until cooked through
  3. Skillet: Heat a large heavy skillet (cast iron) over medium until very hot. Dip quail into oil, place breast side down, and cook for about 3 minutes, adjusting the heat if necessary to brown and crisp skin. Turn and brown the second side, 1-2 minutes, until cooked through.
The Prairie's End Hunt Club https://texasbirdhunt.com/

Fried Quail

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Fried Quail
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Ingredients
  1. 4 semi-boneless quail cut in half
  2. ½ teaspoon kosher salt
  3. 1 cup canola oil for frying
  4. 1cup buttermilk
  5. 2 cups flour
Instructions
  1. Season the quail with the salt. Heat oil in frying pan or cast iron skillet to 325 degrees. Dip the quail in the buttermilk and then into the flour, shaking excess flour from the bird. Gently immerse into the hot oil and fry for about four minutes, then carefully turn them over for another 4 minutes. Let cool.
  2. Note: If only “chicken frying” the quail without the skin cooking time will be less. You may also add to your quail with 1/8 teaspoon of cayenne pepper for instance.
Notes
  1. This recipe is for 4 semi-boneless quail cut in half. To learn more about deboning a quail please see this video from the world famous chef Jacques Pepin
  2. However, you can just as easily use the parts of the quail you prefer, or have left over from your shoot.
The Prairie's End Hunt Club https://texasbirdhunt.com/

Brining your Quail, Chukar, and Pheasant

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Brining your Quail, Chukar, and Pheasant
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Ingredients
  1. Quail
  2. Saltwater
Instructions
  1. Quail and other game birds, like more popular poultry, is prone to becoming tough and dry if you overcook it. And, because quail is smaller than chicken, it's easier to overcook. Brining -- the process of soaking meat in a saltwater solution -- provides a good deal of protection against the undesirable effects of overcooking. Also, like marinating, brining gives you an opportunity to impart extra flavor into the meat. A proper brine should help you turn out juicy, delicious quail, no matter how you're cooking it.
  2. Salt to water ratio opinions can vary widely, but a good rule of averages and one that is easy to remember is one cup of salt to one gallon of water. Other things can be added to the brine. If you would like a sweeter brine you can add a half cup of sugar to a gallon of liquid/water. You can also add any herbs or spices to help flavor your Texas upland birds.
A few brining tips
  1. If you are using anything other than salt, bring your brine to a quick boil for one minute to let the herbs and spices marry with the water. Before putting your meat into the brine make sure the water has returned to at least room temperature. A return to room temperature is quicker if you only boil half a gallon with your additives, then add the remaining half using ice water.
  2. Adding coriander and peppercorns are a good option for all upland game.
  3. You can experiment with other liquids besides water. Start with trying 4 cups water, 6 cups whole milk, and 6 cups apple juice to make your one gallon of brine.
  4. Many people will tell you to brine overnight (12 hours or so). Since quail is a smaller bird brining as little as thirty minutes can make a difference and often overnight will leave your birds too salty for many tastes. If you have the time try brining you upland game for 1-2 hours.
  5. After you are done brining it is always good to let you birds “rest” for half an hour before cooking to let the solution even out throughout the meat.
The Prairie's End Hunt Club https://texasbirdhunt.com/

How To Grill Quail Like a James Beard Award Winner

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How To Grill Quail Like a James Beard Award Winner
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Ingredients
  1. Quail
  2. Vegetable or Olive Oil
  3. Freshly ground black pepper
  4. Kosher or Sea Salt
Instructions
  1. 1. Thirty to 45 minutes before serving, light your grill or charcoal fire (coals should be covered with grey ash and medium hot). Position the grill grate about 8 inches above the coals and lightly oil it.
  2. 2. While the grill heats, lay the quail on a baking sheet. Tie the legs together with kitchen twine, then brush both sides with oil and sprinkle with salt and pepper.
  3. 3. Lay the quail on the hottest portion of the grill, breast side down. Cover the grill and cook about 8 minutes, checking once or twice to ensure that they are not browning too quickly. Flip the quail and move to a cooler portion of the grill (quail finished over a cooler fire always seem juicier). Cover and continue grilling until the leg meat will separate from the bone quite easily when you squeeze a leg between your fingers. 4 to 6 minutes more.
The Prairie's End Hunt Club https://texasbirdhunt.com/

Texas Quail, Chukar, and Pheasant Hunts in Dallas/Ft. Worth

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The Prairie’s End Hunt Club prices for Upland Bird Hunts

Your days hunting for a total package Texas upland bird hunt preserve that is well priced are over. Welcome to The Prairie’s End Hunt Club, a company devoted to supplying the Dallas/Ft. Worth Metroplex with premium quail, chukar, and pheasant hunts. Located in Gainesville, Texas we are within an hour’s drive north of most spots surrounding the DFW area.

 

The Prairie’s End Hunt Club has the perfect combination of birds, staff, and Texas ambiance to supply those of you who enjoy tremendous hunting and memorable experiences in equal measure.  Texas’s wild quail population is declining, we guarantee active quail hunting for all guests and are proud to give even a small residual percentage of quail, chukar, and pheasant a fighting chance in this changing environment.

 

The Prairie’s End Hunt Club is a semi-private hunt club that caters to all scenarios including individual and corporate hunts via the Dallas/Ft. Worth area. Membership is not required to take advantage of our services but is extremely economical for avid hunters and corporations. Whatever your wants or needs are we will do our utmost to provide them during your time with us at The Prairie’s End Hunt Club.

 

We operate on approximately 500+ acres of Texas Blackland Prairie, an excellent natural habitat for all upland birds. Standard hunting packages include: a mixed bag of quail, chukar, and pheasant, a meal, free guide service, and bird processing.

 

The Prairie’s End Hunt Club’s season extends from October 1st through March 31st of every year. We look forward to seeing you in person and thank you for taking the time to visit our website.