Quail Saltimbocca
Saltimbocca is an Italian recipe where, you would roll the meat up with Prosciutto and Sage before pan frying it. I don't know how flexible the Italians are with that rule, but these Quail have bones, making them pretty stiff and resistant to rolling. I guess deboning them would make them more flexible and might possibly allow you to roll them, but I elected to just spatchcock my birds. Spatchcocking is a method of removing the spine of the bird, allowing it to lay flat while they cook. So instead of rolling, I just cooked my birds flat, but wrapped in prosciutto with a sage leaf on top. I dusted them with flour, browned them in butter, but didn't cook them all the way through, before I removed them to a plate, so I could start my pan sauce. My pan sauce was just white wine, lemon juice, butter and brown bits from the bottom of the pan. Once the sauce had reduced by half, I add the Quail back to the pan, add sliced peaches and Mozzarella cheese, seasoned with salt and pepper, then stuck in the oven for a few minutes. Once the Quail was almost done, I switched the oven to broil to lightly brown the cheese and carnalize the peaches.
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
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I have a little herb garden that sits under a window in the backyard, it's roughly 2 feet by 4 feet. I was hesitant about putting it in the backyard because it doesn't get a lot of sun. The trees block the morning sun, and the house blocks the afternoon sun, allowing it to only get direct sunlight in the middle of the afternoon. We planted Basil in it last year, with no expectation that it would grow, but it did, and it flourished! We had more Basil than we knew what to do with. We made lots of Pesto, then my wife preserved what she could with Salt and Olive oil in mason jars. This year we decided to try planting it with a few other herbs, Thyme, Oregano, Rosemary, Sage, and Parsley, along with more Basil. The Basil came up strong and took over, we have these big, healthy looking Basil plants and very little of anything else. I do however have these two lonely sage plants, towering out of a sea of Basil. Everything else we planted in this herb garden, showed up briefly, then disappeared. I don't know if we didn't water it enough, or it the Basil just choked everything else out.
Quail, Sage, and Mushroom Pizza
The wife and I do a fair amount of cooking at home, so it's not unusual that I'd get her something for the kitchen as a gift. Last Christmas, I got her a small outdoor pizza oven ... and we've been using the fire out of it. Coincidentally, she was working as a nurse at the time but now works for a local pizza shop. While she likes to cook the traditional Margherita Pizza, which consists of Mozzarella Cheese, Basil, Olive Oil, and Tomatoes, I want to experiment a little. The next few recipes I post will be a few of my experiments. I thought they all turned out pretty good, but this Quail, Sage, and Mushroom Pizza is my favorite. Not just my favorite from this batch of pizzas, but one of my all-time favorites.
Savory Quail and Wild Rice Casserole
Looking for something new and healthy to do with your Quail, that doesn't involve wrapping them in bacon or deep frying them? Admittedly, I do love bacon and southern fried Quail is one of my all time favorites, but I already eat too much of that stuff. This recipe was actually inspired by leftovers and pantry item we had at home and not because I needed to find less fried food to eat. I'd purchased some mushrooms and peppers for another recipe and didn't use them all. I didn't want them to go to waste or let them go bad, so I wanted to find something to do with them. This is one of the recipes I came up with. It's Quail and Wild Rice Casserole.
