Please Sign In

Please enter a valid username and password
  • Log in with Facebook
» Not a member? Take a moment to register
» Forgot Username or Password

Why Register?
Signing up could earn you gear (click here to learn how)! It also keeps offensive content off our site.

Recipe: Sautéed Quail Breast with Pecan Bourbon Sauce

Recent Comments

Categories

Recent Posts

Archives

Syndicate

Google Reader or Homepage
Add to My Yahoo!
Add to My AOL

The Wild Chef
in your Inbox

Enter your email address to get our new post everyday.

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

Serves 4

Ingredients, Quail:

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.

 

Ingredients, Sauce:

(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.

Comments (10)

Top Rated
All Comments
from jhunt2 wrote 3 years 47 weeks ago

If only I hunted quail.

+2 Good Comment? | | Report
from WesMcCormick wrote 3 years 47 weeks ago

If only there were more quail in Southeast Texas!

+2 Good Comment? | | Report
from WesMcCormick wrote 3 years 47 weeks ago

I wonder this would work with dove?

+2 Good Comment? | | Report
from Chris Pratt wrote 3 years 47 weeks ago

Would this work with grouse? Sounds great!

+1 Good Comment? | | Report
from superbee wrote 3 years 47 weeks ago

Could you put in an option to print just the recipe please. I would like to be able to keep them in a folder to take camping.

+1 Good Comment? | | Report
from blackdawgz wrote 3 years 47 weeks ago

But you were going to eat the pecans and wash them down with a shot of bourbon as part of a Southern Seasonal ritual anyway, weren't you?

You could eat meat or birds, cooked any way you want!

0 Good Comment? | | Report
from ingebrigtsen wrote 3 years 47 weeks ago

Gonna try this with grouse this fall i think ;)
Shake up the camp with a new "invention" :D:D:D

+1 Good Comment? | | Report
from squirrelgirl wrote 3 years 47 weeks ago

finally a good quail recipe! only question how long do I cook the quail? Mine always come out like tasteless jerky

0 Good Comment? | | Report
from Beekeeper wrote 3 years 47 weeks ago

Oh man! I've got 50 plus Bob Whites in the freezer along with about 20 pounds of shelled pecans. There is also a nice bottle of Woodford Reserve in the cabinet!

+1 Good Comment? | | Report
from Beekeeper wrote 3 years 47 weeks ago

Cross cut some Wild turkey Breast tenders... oh!

0 Good Comment? | | Report

Post a Comment

from jhunt2 wrote 3 years 47 weeks ago

If only I hunted quail.

+2 Good Comment? | | Report
from WesMcCormick wrote 3 years 47 weeks ago

If only there were more quail in Southeast Texas!

+2 Good Comment? | | Report
from WesMcCormick wrote 3 years 47 weeks ago

I wonder this would work with dove?

+2 Good Comment? | | Report
from Chris Pratt wrote 3 years 47 weeks ago

Would this work with grouse? Sounds great!

+1 Good Comment? | | Report
from superbee wrote 3 years 47 weeks ago

Could you put in an option to print just the recipe please. I would like to be able to keep them in a folder to take camping.

+1 Good Comment? | | Report
from ingebrigtsen wrote 3 years 47 weeks ago

Gonna try this with grouse this fall i think ;)
Shake up the camp with a new "invention" :D:D:D

+1 Good Comment? | | Report
from Beekeeper wrote 3 years 47 weeks ago

Oh man! I've got 50 plus Bob Whites in the freezer along with about 20 pounds of shelled pecans. There is also a nice bottle of Woodford Reserve in the cabinet!

+1 Good Comment? | | Report
from blackdawgz wrote 3 years 47 weeks ago

But you were going to eat the pecans and wash them down with a shot of bourbon as part of a Southern Seasonal ritual anyway, weren't you?

You could eat meat or birds, cooked any way you want!

0 Good Comment? | | Report
from squirrelgirl wrote 3 years 47 weeks ago

finally a good quail recipe! only question how long do I cook the quail? Mine always come out like tasteless jerky

0 Good Comment? | | Report
from Beekeeper wrote 3 years 47 weeks ago

Cross cut some Wild turkey Breast tenders... oh!

0 Good Comment? | | Report

Post a Comment

bmxbiz-fs