- Top 16 Hunting Destinations & Guides Show
In this show Bob highlights some of his Top 16 Hunting Destinations and Guides.
The outfitters on this program include: Backwoods Quail Club, DeWitt’s Outdoor Sports, Rick Mitchell’s Shooting School, Southern Woods Plantation, Palmetto Shooting Complex and Rasawek Upland Game Preserve. See them all at Bob’s Top 16 list.
The Sportsman’s Table
Sponsored by the South Carolina Dept of Agriculture – Certified SC Program
- Town Hall Fried Quail | The Sportsman’s Table
Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a delicious way to cook quail.
PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET
- 4 Quail
- ½ C & 2 T Olive Oil, divided
- 1 T Fresh Garlic, minced
- 1 large carrot, medium dice
- 1 small yellow onion, medium dice
- 2 stalks celery, medium dice
- 2 cups cow peas, cooked
- ½ C cow peas, pureed
- 1 T hot sauce
- 1 T Lemon Juice
- 2 T Butter
- S&P to taste
- Fresh herbs for garnish
Start by drizzling quail with ½ cup olive oil, salt & pepper and let sit for 1-3 hours.
Heat a cast iron skillet until very hot, and gently place quail in. cook 2-3 minutes on either side. Quail should be golden brown. Finish by brushing with butter, if desired.
In the mean time, get another pan going on medium heat. Once pan is hot, add garlic, carrots, celery & onion and gently cook until tender.
Add the two cups cooked cow peas, cook for another two minutes, and then add your cow pea puree. Mix all ingredients thoroughly until combined and creamy. Finish by seasoning with salt, pepper, hot sauce, and lemon juice. When all seasonings are tasted and incorporated, add the butter and stir frequently to add another element of creaminess to the dish.
To serve, place a generous of portion of the cassoulet on the bottom of the dish and top with quail. Sprinkle with fresh herbs to garnish.