Savory Quail and Wild Rice Casserole
We already had a fair amount of rice in the pantry, as this was one of the items we stocked up on during the pandemic, mainly because of it's long shelf life. Plus Tami loves rice ... and pasta, she'd have them with every meal if she could. I labeled this recipe as a casserole, but a casserole is supposed to be a one dish meal. I didnt technically cook this in one pot, but you could. Because of the long cook time of wild rice, which needs about an hour to cook, I wanted to start cooking my other ingredients before the Wild Rice was done. With about 15 minutes to go, I started the other ingredients in another pot. You could cook the Wild Rice in a Dutch oven, then move it to another container for storage once it's done and then start cooking the other ingredients in the same pot. My step son absolutely loved this! In fact, I had to make it twice within a week. It has since been requested for a future family gathering. Personally, Im glad that he requested it again, because I gave me an opportunity to try this recipe another way and allowed me to tweak the process a little.
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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Quail, Mushroom and Wild Rice Soup
I was never much of a soup person growing up, you couldn't pay me to eat it, it didn't matter what kind of soup it was. Fast forward 40 years and my how things have changed. I discovered Potato Soup several years ago, specifically, Zuppa Toscana soup from the Olive Garden. It's absolutely my favorite soup hands down! If you look through the recipes on this site, you'll see that I have two different version of that soup where I tried to recreate it at home with Pheasant. Give me a bowl of Potato soup and some bread, then just let me go to town!! Discovering Zuppa Toscana led me to trying different types of soup, like Loaded Potato Soup, Tomato Soup & Tortilla Soup, which my wife is in the kitchen making right now as I write this... now I love them all. Well, most of them any ways, there are still some soups that I wouldn't dare try, like Vegetable soup or Minestrone, I'm just not ready to try an all-vegetable based soup. When I told my wife I wanted to try to do a Mushroom and Rice soup, she turned her nose up at me and said she didn't think she'd like soup with rice in it. I guess we can all be kind of particular about our soups. Needless to say, I made the soup any way and she actually liked it!
Pumpkin Pancakes with Candied Bacon and Fried Quail legs
I originally planned on posting a version of this recipe in October, two years ago, then again last year. I just haven't had the time to do so, hence the reason I'm now posting in January. I've made this several different times, each time just a little different. I love a big breakfast and this recipe makes a filling fall meal, with warm spice and lots of sugar! I served these Pumpkin Pancakes with a Maple Bourbon Butter, Spicy Candid Cacon and Fried Quail legs with a Tabasco Honey dipping sauce. You can garnish your pancakes with blueberries, strawberries, raspberries, or blackberries and top the whole thing off with a sprinkle of powdered sugar or black walnuts.
