PREP TIME: 10 MIN

COOKING TIME: 50 MIN

SERVES: 2 (4 QUAIL)

Ingredients

Quail

4 whole quails (wings removed)

4 bay leaves

Olive oil

1 tsp smoked paprika

Pinch of cayenne pepper

Chickpea Stew

Olive oil

Pancetta

1 celery stick, chopped

1 bay leaf

½ small onion, chopped

1 garlic clove, finely chopped

½ red chilli, finely sliced

1 can chickpeas, drained and rinsed

1 can cherry tomatoes

1 small tomato, chopped

2 tsp sherry vinegar

2 tbsp finely chopped parsley, plus extra for garnishing

½ tsp paprika

⅔ cup chicken stock

Directions

1. Heat the oven to 375 F.
2. Season the cavity of each quail with salt and a twist of black pepper, then stuff with a bay leaf.
3. Drizzle with olive oil, season with more salt and pepper and sprinkle over the paprika and pinch of cayenne pepper.
4. Rub the spices into the quails, put in a roasting tray and roast for 15-20 minutes.
5. Check the birds are cooked by piercing the thickest part of the thigh with a skewer; if the juices run clear, they’re done. Set aside, loosely covered with foil, until ready to serve.
6. Heat olive oil in a large saucepan over a medium heat and add the pancetta. Cook for 3 minutes until golden, then add the celery, bay leaf and onion and soften for 10 minutes. Add the garlic and chilli and cook for a further 1-2 minutes.
7. Add the chickpeas and cook for 2 minutes, then add the tinned and fresh tomatoes, sherry vinegar, parsley, paprika and chicken stock. Bring up to boiling point, then reduce the heat and simmer for 15 minutes until thickened.
8. Taste and season with pepper and a little salt if needed.
9. Spoon the chickpeas into the centre of each plate. Put a quail on each and garnish with a pinch of chopped parsley.

PREP TIME: 10 MIN

MARINATE TIME: 4-24 HRS

COOKING TIME: 5 MIN SERVES: 2 (5 QUAIL)

Ingredients

Fry:

5 Quail cut in half lengthwise (refer notes)

½ tsp turmeric powder

½ tsp red chilli powder

Salt to season

2-3 tbsp vegetable oil

Masala:

2-3 tbsp vegetable oil

2 bay leaf

1 black cardamom

4 green cardamom

4 cloves

1 inch cinnamon bark

3 dry red chilli

4 red onions; thinly sliced

2-3 green chilli based on heat preferences

¼ cup fresh mint leaves

¼ cup fresh coriander leaves

2 large ripe tomatoes; sliced

1 tsp crushed ginger

1 tsp crushed garlic

1 tsp red chilli powder

½ tsp cumin powder

½ tsp fennel powder

1.5 tbsp coriander powder

3 cups water refer notes

Garnish:

3 sprigs fresh coriander leaves; finely chopped

1 tsp lemon juice

Perfect Parings:

Rice

Potatoes & Carrots

Pita

India Pale Ale (IPA)

Pinot Noir

Malbec

Chardonnay

Directions

Shallow fry quail:

1. Cut the quail in half lengthwise, clean and wash well. Allow to drain.
2. Marinate the quail with turmeric and chili powder for 10 minutes.
3. Heat oil in a pan and shallow fry the quail on both sides for 2 minutes each.

Masala:

1. Heat oil in a large wok/kadai and add bay leaf, green and black cardamom, cloves, cinnamon and dry red chili. Fry for 30 seconds on low heat.
2. Next add the onions, green chili, coriander and mint leaves; saute on medium heat till the onions are soft and translucent, just starting to take on the golden brown color.
3. Add the ginger, garlic and tomatoes; saute till the rawness of the aromatics goes away and the tomatoes are soft and mushy.
4. Next add cumin, coriander and fennel powder; mix thoroughly and continue to cook till the mixture comes together and oil starts to leave from the edges.
5. Add water and bring to boil.
6. Finally, add the shallow fried quail, mix well. Taste and season with salt if necessary. At this point, you can also add more green chilies or chili powder if you prefer it more spicy.
7. Continue to cook on low heat till the quail is soft and tender. Took about 12 minutes but this will depend on the number and size of quail.
8. Remove from heat and add lemon juice and coriander leaves. Stir through and keep cover.

Notes:

Quail can be cooked whole, cut in half lengthwise or cut into smaller pieces.

Quail can be deep fried too if you prefer that texture.

Amount of water can be increased or decreased depending on the preferred consistency of gravy.

PREP TIME: 10 MIN MARINATE TIME: 4-24 HRS COOKING TIME: 5 MIN SERVES: 2 (4 QUAIL)

Ingredients

2 cups buttermilk, divided

1 Tbsp seasoned salt

1 Tbsp hot sauce

1 Tbsp minced garlic

1 cup all purpose flour

Hot Honey Sauce:

1/2 cup of local wildflower honey

1 Tbsp of Crystal Hot Sauce

Pairings:

Gravy

Corn Bread

Grits

Green Beans

Coleslaw

Waffles follows classic fried chicken and waffles

Directions

1. Combine 1 cup of buttermilk with seasoned salt, hot sauce and garlic in a large bowl. Stir to blend. Add quail to buttermilk mixture and refrigerate for 4 - 24 hours.
2. Add flour to a large bowl. In a separate bowl add the remaining 1 cup of buttermilk.
3. Working with only a couple of pieces at a time, remove the quail from the buttermilk mixture and place it in the flour. Coat the quail with flour. Remove the quail and shake off excess flour. Dip the quail in the buttermilk then place back in the flour. Coat quail again, remove and shake off excess flour. Repeat until all quail is coated.
4. Place the coated quail on a large wire rack or tray. Allow the quail to rest in the refrigerator 30 minutes. This helps the batter stick to the quail after frying.
5. In a heavy pot heat about 3 inches of oil to a temperature of 325°F. A frying/candy thermometer is helpful in achieving the right temperature. If the oil is too hot the batter will burn and if it is too cold the batter will absorb too much oil and be soggy.
6. Add the quail to the hot oil in small batches. Fry until quail is golden brown and begins floating on the surface, about 5 - 7 minutes. Remove quail from the oil and drain on paper towels.

PREP TIME: 10 MIN

COOKING TIME: 25 MIN

SERVES: 2

Ingredients

Quail Seasoning:

1 tbsp Coriander seeds

1 tsp Cumin

1 tbsp Olive oil

1 tbsp squeezed Garlic

6 tbsp Pomegranate Molasses

Pairings:

Wild rice

Toasted Pita Bread

Pinot Noir

Directions

1. Cut 6 quail in half and flatten
2. Season quail with salt and pepper
3. Toast the following seasoning on a pan until slight smoke: coriander seeds, cumin, salt
4. Place toasted seasoning in a mortar and grind
5. Add olive oil, squeeze garlic, and pomegranate molasses into mortar and mix
6. Place a spoonful inside each quail and pop it in the fridge to marinate for 30 minutes - overnight
7. Place quail on pan skin side first. Add a touch of water to the pan.
8. Place a spoonful inside each quail and pop it in the fridge to marinate for 30 minutes - overnight
9. Place quail on pan skin side first. Add a touch of water to the pan. Cook for a few minutes.
10. Place pan in oven for 15 minutes at 320 F

PREP & COOKING TIME: 40 MIN

SERVES: 4

Ingredients

4 pheasant breasts

Montreal Chicken Seasoning

1 tbsp. butter

Olive oil

3 cloves garlic, minced

¼ cup dry white wine

2 cups chicken broth

1 cup heavy cream

8 oz. dry pasta

Sprig of thyme (optional)

1 cup grated Parmesan cheese

Salt and cracked pepper, to taste

Fresh parsley, chopped

Directions

1. Set oven to warm. Pat pheasant breasts dry with a paper towels and season to taste with Montreal Chicken Seasoning.
2. In a large skillet, heat 1 tablespoon of butter and a splash of oil over medium-high heat. Brown meat on both sides and then transfer to an oven-proof bowl. Cover with foil and keep warm in the oven.
3. In the same skillet, lower heat to medium and add more oil/butter if needed. Add minced garlic and sauté for 30 seconds. Then add wine and thyme and simmer for 1 minute. Next, add chicken broth and heavy cream and bring to a simmer. Add pasta and stir until the strands are completely submerged. Simmer for 8 to 10 minutes or until pasta is al dente, stirring frequently.
4. Discard thyme, add grated Parmesan, and stir well. Season with salt, pepper, and garnish with parsley. Slice pheasant breasts and serve with pasta while it’s hot.

PREP TIME: 20 MIN

COOKING TIME: 30 MIN

SERVES: 4

Ingredients

Breasts from 10 doves 

Salt and pepper, to taste 

1 red bell pepper 

1 green bell pepper 

Half a red onion 

1 small pineapple 

Vegetable oil, for brushing 

Toasted sesame seeds 

Teriyaki Sauce

¼ cup of low-sodium soy sauce 

½ cup of water 

2 tablespoons of corn starch 

1 tablespoon of rice vinegar 

3 tablespoons of packed light brown sugar 

1 tablespoon of honey 

1 tablespoons of fresh ginger, minced 

2 cloves of garlic, minced

Fried Rice

white rice 

Sliced Bacon, chopped 

Ham, diced

Fresh carrots, diced 

Onion, diced 

Frozen peas 

1-2 eggs 

Low-sodium soy sauce 

Sriracha sauce 

Green onions, thinly sliced

Directions

Teriyaki Sauce

1. whisk all ingredients in a small saucepan.
2. Simmer over low heat until thickened.
3. Take off heat and set aside.

Skewers

1. Next, cut peppers, onion and pineapple into squares/cubes and skewer with dove breasts. If using wooden skewers, soak in water for at least 30 minutes to avoid burning.
2. Brush vegetable oil over skewers and season with salt and pepper. Set aside until ready to grill.  

Fried Rice

1. chopped bacon over medium heat in a large skillet.
2. Add diced ham, onion and carrots and sauté until soft and translucent.
3. Turn heat to medium-high and add rice; mix rice so that it’s mostly coated with the bacon grease-- add more oil if necessary.
4. Season with soy sauce, sriracha and pepper to taste.
5. Add the egg and sauté until rice is slightly browned.
6. Mix in frozen peas and stir until peas are tender.

Grill

1. Clean grill grates and brush with vegetable oil.
2. Cook skewers until vegetables and dove breasts are slightly charred on both sides, basting with the teriyaki sauce.
3. Dove should not be cooked past medium.

Plating

1. Serve skewers with fried rice and extra teriyaki sauce on the side.
2. Garnish with green onion and toasted sesame seeds.