Bob is in Sylvester, Georgia quail hunting at Southern Woods. Joining Bob will be South Carolina Senators Brad Hutto and Thomas McElveen, who will discuss importance of preserving the natural resources in the state of South Carolina.
On this episode Bob is back at Southern Woods Plantation quail hunting with special guest South Carolina Commissioner of Agriculture Hugh Weathers and Sonny Perdue, former Secretary of Agriculture and former Governor of the state of Georgia.
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.
Serves 1
Ingredients
Procedure:
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.
Ingredients
Procedure:
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.