Tag Archives: quail

Quail Legs | The Sportsman’s Table

Quail and foi gras

Serves 1

  • 4 confit quail legs 
  • 2 Oz foi gras 
  • 2 oz bacon jam 
  • 2oz potatoes diced
  • 2 oz butternut squash diced
  • 1 oz butternut puree 

In med high sauté pan add oil add foi gras and sear each side for 1 min then set aside. Add potatoes and squash stir and cook for 5 mins add bacon jam stir and cook for 1 min.  Put butternut purée on plate, then foi gras, place quail legs on top then squash and potatoes around. 

Pan Seared Quail on a Cow Pea Cassoulet | The Sportsman’s Table

Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a fried quail recipe.

Town Hall Restaurant

PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET

INGREDIENTS:

  • 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 meantime, 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.

Georgia Quail Hunt Part 2

Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.

Georgia Quail Hunt Part 1

Bob heads down to South Georgia to our friends at Southern Woods Plantation for some early winter quail hunting and on this week’s Sportsmen Table we feature a southern inspired tuna recipe.

Southern Woods

This week Bob is back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of his favorite bird-hunting locations.
Joining Bob as his wing man, is Kurt Neubrecht, the Field Marketing Manager for General Motors in the southeastern region.
Grab your shotgun and get ready for some action!