H
unting season brings the sights
and sounds of the true beauty of
the woods. Animals are roaming and birds are flying. Being
a chef on a hunting preserve it
also brings me opportunities to explore new
recipes, ideas and master what we call wild
game. During the months of October to the
end of April I have the opportunity of working with some of the best wild game proteins
in the world.
I probably cook more quail that any other
wild game. Quail is an easy bird to cook.
Just remember that it doesn’t have much fat
on it so treat it as if it is a very small chicken.
It is a versatile product and lends itself to
many herbs, spices or even can be stuffed.
Probably the most widely asked for interpretation would be to have it fried. I probably do
not prepare mine much different than most
chefs but we all have our own interpretation.
One thing that I do, when you are making
a breading, is always taste my flour mixture
to determine if I have enough seasoning to
start with. I will actually take a pinch of the
mixture and rub it between my fingers and
then taste it. If I can taste all the parts of the
seasoning in the flour like a hint of salt, a little
heat from the pepper, and a hint of the sage,
then I know my breading will be good.
Here is the same recipe and methods that I
use every day here in the heart of Alabama at
Five Star Plantation.
Accept No Limits | outdoorwomenunlimited.org
Fried Quail
Dry ingredients:
Regina B. Edwards, P.C.
[email protected]
3 Cups All Purpose Flour
Regina B. Edwards, P.C.
[email protected]
2 Tablespoons
Ground Sage
(or poultry seasoning)
Regina B. Edwards, P.C.
[email protected]
2 Tablespoons Kosher Salt
2 Tablespoons Fresh Cracked
Regina B. Edwards, P.C.
Regina@rbelaw
Black Pepper
1/2 Tablespoons
Cayenne Pepper
Regina B. Edwards, P.C.
[email protected]
1 0 9 E . B r i d g e S t re e t • We t u m p k a , A L 3 6 0 9
* You may increase salt or either pepper to your taste.Regina B. Edwards,(P.C. 4 ) 5 1 4 - 1 0 1 1 • FA X ( 3 3 4 ) 5 1 4 - 1 0 3 3
33
[email protected]
1 0 9 E . B r i d g e S t re e t • We t u m p k a , A L 3 6 0 9 2
ww
( 3 3 4 ) 5 1 4 - 1 0 1 1 • FA X ( 3 3 4 ) 5 1 4 - 1 0 3 3 w. r b e l a w f i r m . c o m
Wet ingredients:
w w w. r b e l a w f i r m . c o m
2
3
1.
2.
3.
4.
5.
6.
Cups
Tablespoons
Buttermilk
Hot Sauce
1 0 9 E . B r i d g e S t re e t • We t u m p k a , A L 3 6 0 9 2
(33
5 - 0 0 1 • i d X 3 3 ) • We t u m p
9
t re A L 3 6 9 Preheat your fryer to 350 degrees.4 ) 1 0 91E41 1 d g1E . reBtrFAg eu (Sp k a4e t 5 104 2 1 0 3 3 k a , A L 3
. B r i e S t e • We t m
,
Mix all the dry ingredients together
( 3 3w w1( 31 0b 1 l 5 1 X - 3 30 ). 5 1 4•1 0 3 3 X ( 3 3 4 ) 5 1 4 - 1 0
4 ) 5 w. r 4e •a w4 i r m1c o m FA
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r Ao
10
and set aside. 9 E . B r i d g e S t re e t • Wew w. r b epak awm . cLmr b e l9 2 f i r m . c o m
( 3 3 and hot sauce
Place the buttermilk4 ) 5 1 4 - 1 0 1 1 • FA X ( 3