May 19, 2010
Recipe: Sautéed Quail Breast with Pecan Bourbon Sauce
By Colin Kearns
It's always nice to work with chefs who are also hunters. You can bet that: A) They really know what they're doing in the kitchen. B) They'll be respectful of the harvest. C) They understand why we love to spend time outdoors.
Jason McConnell is one of those chefs.
Chef McConnell, originally from rural Tennessee, runs the popular restaurant Red Pony in Nashville, where he includes fish and game on the menu—including the quail dish that he shared below.
And when he's not busy whipping up amazing meals in the kitchen, McConnell loves to hunt. He even managed to bag this gobbler this spring. Speaking of turkeys: If you don't have any quail meat in your freezer, McConnell says you can use wild turkey instead. Enjoy. —Colin
Sautéed Quail Medallions with Bourbon Pecan Sauce and Sweet Potato Mash
2 cups Flour
2 tbsp salt
1 tbsp pepper
1 tsp dry thyme
1 tsp baking powder
12 Quail breast medallions or 6 whole birds (can sub with wild turkey)
Mix together dry ingredients to create flour mixture. Dust breasts in flour mixture. Sauté breasts.
(prepare sauce while sautéing breasts)
2 tbsp butter
½ cup pecans
1 cup pearl onions
½ cup bourbon
2 tbsp maple syrup
1 tbsp lemon juice
Melt Butter. Toast pecans in butte. Add remaining Ingredient. Reduce.
Ingredients, Sweet Potato Mash:
4 sweet rotatoes
1 stick butter
1 tsp cinnamon
1 tsp vanilla
½ cup brown sugar
Roast whole potatoes in 400 degree oven until soft, about 30-45minutes. Peel potatoes. Add remaining ingredients to potatos in bowl. Mix until smooth.