Blackened Quail

Bob St. PierreA few months back, a friend of mine opened up to me about his secret passion for woodcock hunting.  I, too, have an undeniable love affair with the American timberdoodle.  This migrating aspen and alder tornado is an awesome game bird for pointing dogs and an under-appreciated challenge for wingshooters. 

This same anonymous friend shared with me a woodcock recipe to transform the timberdoodle from a meat equated to flying liver into a white linen delicacy.  I’ve bagged 15 woodcock this season and sautéed every single one to rave reviews employing his recipe.  Unfortunately, I’ve exhausted my timberdoodle freezer reserves; consequently, last evening I substituted Nebraska’s Rooster Road Trip quail for woodcock in my newfound favorite recipe.  Whether you’ve got timberdoodle, quail, ruffed grouse or a pheasant breast in the freezer, I believe you’ll find this recipe easy, tasty and addictive.

3 de-boned quail breasts
Olive oil
Chef Paul Prudhommes redfish blackening seasoning

1) Brush the quail breasts generously with olive oil
2) Liberally sprinkle the breasts with Chef Paul Prudhommes blackening seasoning
3) Sauté the breasts on medium-high heat in a frying pan for 3 or 4 minutes
4) Flip the breasts over and sauté for 2 or 3 minutes
5) Serve with a side of Brussels sprouts, mushrooms and wild rice

The Pointer is written by Bob St.Pierre, Pheasants Forever & Quail Forever's Vice President of Marketing.  Follow Bob on Twitter.

Categories: Bloggers on Cooking, Bob St. Pierre, Game Birds & Waterfowl

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