quail recipe | Bob Redfern's Outdoor Magazine TV Series

ROASTED STUFFED QUAIL WITH BUTTERNUT SQUASH, HONEY CRISP APPLE AND CIDER JUS REDUCTION

Chef Mike McKinnon

For Stuffing:

2 TBLS. BUTTER, MELTED

2 TBLS. EXTRA VIRGIN OLIVE OIL

½ EACH LARGE ONION, CHOPPED

1 TSP. FRESH GARLIC, CHOPPED

1/4 CUP HEAVY CREAM

1/2 CUP CHICKEN STOCK

1 TSP. THYME, CHOPPED

1 TBLS. PARSLEY, CHOPPED

3 CUP CORNBREAD, TOASTED AND CRUMBLED

½ CUP BUTTERNUT SQUASH, CUBED AND ROASTED

½ CUP HONEY CRISP APPLE, DICED

1 EACH EGG, BEATEN

SALT AND PEPPER TO TASTE

FOR QUAIL:

4 EA. MANCHESTER FARMS SC BONELESS QUAIL

SALT AND PEPPER TO TASTE

2 TBLS. EXTRA VIRGIN OLIVE OIL

2 TBLS. BUTTER

4 EACH THYME SPRIGS

1 EACH ROSEMARY SPRIGS

2 EACH BAY LEAF

1 OZ. CIDER VINEGAR

2 OZ. HONEY

3 CUPS CHICKEN STOCK

METHOD:
1) IN MEDIUM POT, HEAT BUTTER AND OIL TILL HOT. SAUTÉ ONION AND GARLIC FOR 3 MINUTES. ADD HEAVY CREAM AND CHICKEN STOCK. REDUCE BY HALF. ADD HERBS, CORNBREAD, BUTTERNUT SQUASH, APPLE AND EGG. SEASON TO TASTE. COMBINE WELL AND RESERVE MIXTURE TO COOL.
2) CAREFULLY STUFF CAVITY OF EACH QUAIL WITH MIXTURE. SEASON STUFFED QUAILS WITH SALT AND PEPPER.
3) IN MEDIUM PAN OVER HIGH HEAT, MELT BUTTER AND OIL TILL FRAGRANT. ADD QUAILS, THYME, ROSEMARY AND BAY LEAF TO PAN. BROWN THE QUAILS, BASTING OCCASIONALLY WITH PAN JUICES. TRANSFER QUAILS TO ANOTHER PAN AND FINISH COOKING IN PREHEATED 375° OVEN TO AN INTERNAL TEMPERATURE OF 160° (APPROXIMATELY 10-12 MINUTES).
4) MEANWHILE DEGLAZE PAN WITH CIDER VINEGAR AND HONEY. REDUCE FOR 1 MINUTE. ADD CHICKEN STOCK, REDUCING LIQUID TO ¾ CUP OR TILL SYRUPY CONSISTENCY. SERVE QUAILS WITH SAUCE IMMEDIATELY.

SERVES: 4
WINE SUGGESTIONS: PINOT NOIR

This week we’ve got one heck of a recipe from Brandon Velie of Juniper Restaurant in Ridge Spring, SC.

Buffalo Manchester Farms Quail Breast Medallions
with Creamy Adluh Grits &
Walter P. Rawl Farms Flash Fried Collards

(4 servings)

8 Quail Breast Medallions
½ cup seasoned flour (salt, pepper, gran. garlic)
4 tablespoons butter
3 tablespoons Texas Pete Hot Sauce
1 tablespoon fresh chopped parsley

Heat butter in skillet. Dip quail into flour and place in hot skillet. Let quail cook about 3 minutes. When ready to turn quail pour hot sauce in pan, let cook about 45 seconds, add parsley. Turn Quail and move around in pan to incorporate sauce. Saute for about 2 more minutes. Transfer to plate and serve over grits.

For the grits:
2 cups whole milk
½ cup white stone ground Adluh grits
1/3 pound of unsalted butter
1 tablespoon chicken base
salt and pepper to taste
Heat milk and butter over medium flame in a sauce pot. Once butter is melted add grits stirring well for the first 4 minutes. Turn down flame and continue cooking for approx. 40 minutes ,stirring often. Add chicken base about ½ way through cooking. Salt and pepper to taste. Cook until soft grit.

For the Flash Fried Collards:
5 large collard leaves, washed & center stem removed
2 tablespoon butter
1 tablespoon red wine vinegar
Salt & Pepper to taste

Roll collard leaves tightly and cut into a chiffonade (thin hairlike pieces). Heat butter in skillet over medium- high heat then add collards and saute for approx. 2 minutes moving frequently in pan. Add vinegar and salt and pepper and saute for 1 more minute, collards should start to crisp up. Serve over quail.