Wild bird hunting season has begun for much of the country. I normally butterfly quail and pan-fry or grill them. Try this recipe for a change of pace, the quail is melt in your mouth tender, yet crispy, and the addition of mushrooms, cranberries, ginger and soy paired with roasted squash makes for satisfying layers of flavor. Marinate the quail the day before for the best depth of flavor.
Ingredients: Asian Quail Recipe
1 Acorn squash
1/2 tsp. paprika
1 tsp. brown sugar
Canola cooking spray
4 Plucked, skinned, and cleaned quail
½ cup soy sauce
1 tsp. ginger paste
¼ cup of flour
½ tsp. paprika
2 Tbsp canola oil
½ Medium onion sliced
1 cup sliced baby bella or wild mushrooms
½ cup dried cranberries
1/3 cup veal or chicken stock
¼ cup sliced green onions
Salt and pepper to taste
Cut the squash in half through the circumference. Cut a small piece off each end so that the squash will sit level.
Rub the inside with brown sugar and spray with canola oil.
Preheat oven to 350 F.
Place squash on a baking tray and roast for about 35 minutes or until fork tender. Keep warm
Combine the soy sauce and ginger, then add the quail and marinate for 8 to 24 hours, turning occasionally.
Remove the breast meat and legs. The carcass can be used to make stock or discarded.
Cut the breast meat in to 1-inch cubes.
Combine the flour and paprika and dredge all of the quail parts to coat.
Pan-fry the quail in canola oil over a medium heat, turning once when lightly browned and crisp.
Do this in batches and set aside.
Using the same pan, add the onion and mushrooms, when partially cooked add the cranberries and stock.
Simmer until liquid is reduced by half.
Add the quail breast meat and green onions.
Bring to temperature.
Add seasonings to taste.
Serve in the squash with the crunchy legs on the side.