Josh’s Culinary Endeavors

Smoked Stuffed Texas Quail with an Ancho Ginger Honey Sauce on top of Texas Wild Rice and Pumpkin Seeds

Quail
Stuff quail with venison and pork sausage and cilantro, wrap quail in two strips of bacon.
Smoke quail on grill until internal temperature is 170 degrees.

Sauce
Sautee onions, carrots and garlic until carmelized.
Add 1.5 C. veal stock (my new best friend)
Soy sauce
Ginger
Add reconstitituted ancho, sandia and chipotle peppers
Cilantro
Blend in blender or use boat motor
Add honey to desired sweetness

This entry was posted on Sunday, April 3rd, 2005 at 2:35 pm and is filed under Bird, Game. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.