Recipe of The Month

Try it, you'll like it!

The holiday season is a perfect time to break out out of the menu rut and create dishes that will dazzle your family and friends.  Instead of the tried and true turkey dinner, add life to your dinner table with a main course that includes wild or domesticated games dishes.  The recipe below is but one dish that will keep your culinary skills in the limelight for many meals to come.  I hope you enjoy it as much as I do.

HAPPY HOLIDAYS!

Stuffed Quail with Cranberry Sauce  

4 whole quail, cleaned and marinated in brine solution for 1 hour

1/2 cup olive oil

1 tsp ground sage

1 box stove top stuffing mix

Poultry and Upland Bird Brine

 1 cup kosher salt

3/4 cup white sugar

6 whole garlic gloves – crushed

4 bay leaves – torn

1 small handful of peppercorns

2 gals of water

Cranberry Sauce:  

1/4 cup fresh orange juice

3/4 cup of water

1 tbs lime juice

1 cup sugar

12 oz. bag of cranberries

1/8 tsp sea salt

1 orange, zest only

Remove quail from brine mixture and rinse.  Prepare stovetop stuffing mix per instructions on box.  When the stuffing is complete, remove and place in the cavity of the quail.  Rub quail with olive oil and sage mixture and place in oven at 325 degrees until golden brown.   

 While quail is baking, bring to boil the orange juice, water, limejuice and sugar.  Cook until sugar has dissolved.  Add cranberries, salt and orange zest.  Reduce heat and simmer until mixture reaches desired thickness and texture.

 When quail is done, remove from oven and plate with wild rice and cranberry sauce on the side.

Serve with a white wine such as Dry Comal Creek's "Bone Dry French Colombard 

www.drycomalcreek.com

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