Tag Archives: quail

Virginia Quail Hunting at Rasawek Hunting Preserve – Part 1

Quail hunting in Virginia… Bob has found the right spot for all of you Mid-Atlantic bird hunters, along with great dogs to boot. Rasawek Hunting Preserve in the heart of Virginia just outside of Richmond. This is a show you will surely enjoy, so don’t miss it.

rasawek hunting preserve

Stuffed Quail + Butternut Squash Recipe

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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

Quail Hunting with Josh Waters USC Athletics at Dewitt’s Outdoor Sports Complex in Ellerbe, NC

This week Bob heads to Ellerbe, NC to take Josh Waters, Marketing Director for the University of South Carolina Athletic Department on his first upland bird hunt. Bob and Josh are going to discuss Gamecock sports and chasing upland quail and pheasants at Dewitt’s Outdoor Sports in North Carolina!

If you like Upland Bird Hunting then this is a show you have to see!

North Carolina’s The Fork Farm & Stables

Bob is hunting quail this week at The Fork Farm & Stables near Norwood, North Carolina. The Fork is a hunter’s paradise for those folks that like to quail & duck hunt and shoot sporting clays. Bob’s wingman & host this week is Jim Cogdell, owner of the Fork and Chairman of the North Carolina Wildlife Commission. Bob & Jim will be in the field and on the range showcasing one of the best hunting destinations on the east coast. This is a show that has it all! The Fork Farm & Stables

Grilled Marinated Manchester Farm Quail

Chef Bradley Daniels has an amazing Grilled Quail recipe, complete with Faro, Caramelized Brussels sprouts, Bacon, and Bourbon Cherries.

For the Marinade:
½ cup Honey
½ cup Olive Oil
1 tsp. Kosher Salt
1 tsp. Black Pepper
1tsp Fresh Thyme, Chopped
2 Tbl Sherry Vinegar
Whisk all of the ingredients together and pour over the quail.
For the Cherries:
1 cup dried cherries
½ cup Bourbon
½ cup red wine vinegar
Reconstitute the cherries in the bourbon for 1 hour. Pour cherries and liquid in small sauce pot and cover with vinegar. Bring to a boil and then remove from heat.
For Faro, Sprouts, and Bacon:
2 cup Cooked Faro
1 Cup Caramelized Brussels sprouts
½ cup Bacon, cut into small dice and fat rendered off
1 tbl butter
1 cup chicken stock
Begin by rendering down the bacon in a large pot. Cook bacon until it is almost crispy, and carefully remove excess fat. Add the cut Brussels sprouts to the pan, cut side down. Cook the Brussels sprouts in the bacon until they begin to get brown. Add in the Faro and stir the mixture. Add the butter and stock and bring to a cook boil.
To complete the dish:
Place the marinated quail on the grill and cook until finished. About three minutes on each side. Place a spoon of the faro mixture on the center of a plate. Cut the quail on a bias and place the pieces on the faro. Garnish with the bourbon cherries and small drizzle of the liquid.

Georgia Quail at Cabin Bluff Resort

Cabin Bluff

This week Bob is back in the Peach State… hunting quail at Cabin Bluff Lodge and Resort. Cabin Bluff has over 27,000 acres of wildlife habitat and 1500 acres of quail hunting property. General Manager, Dave Edwards takes Bob on another great quail hunt along the Atlantic coastal plain in Woodbine, Georgia. If you love upland bird hunting, this is a show you will surely want to see!!

Southern Quail with Pennington Seed

This week Bob is joined by two Georgia Outdoorsmen, Ronnie Stapp and Burton Hacker of Pennington Seed. Wildlife habitat and coveys of quail will be the focus of the show this week. Bob will have the chance to discuss their love for hunting and the outdoors as well as how important habitat, hunting and outdoor sports is to our future. A show you will surely enjoy.

South Georgia Plantation Quail Hunting

This week’s show highlights one of the south’s finest quail plantations in Rebecca, Georgia. Joining Bob this week is Kevin Messmer from Chevrolet. Bob & Kevin will be hunting behind some of the finest English Setter’s and Pointers in the country, doing what they both love to do in the south, traditional wing shooting. They will be staying at Red Pebble Plantation which features a 7000 square foot lodge on over 3000 acres of upland bird habitat. Don’t miss this show if you love upland bird hunting.