Another great recipe from Angela Covington of Manchester Farms Quail. Today she shows Bob how to make a fried quail dish with grits.
This is a great recipe that can be eaten for any meal and especially great for your next party or tailgating.
Quail and foi gras
- 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.
Bob is back at one of his favorite quail hunting spots, Southern Woods Plantation in Sylvester Georgia. Hunting with Bob is Renee Deloach of Southern Woods.
Bob goes quail hunting at Southern Woods Plantation in Sylvester, Georgia.
Bob takes officers of the South Carolina Department of Natural Resources on a quail hunt at Southern Woods Plantation in Sylvester Georgia.
Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a fried quail recipe.
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 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.
Bob is in Latta, South Carolina to visit with the Palmetto Quail Hunters who are dedicated to not only the sport of upland bird hunting and quail hunting but also showcasing bird dogs with field trials that they run all across the state.