Quail Schnitzel With Tart Apple Salad Recipe

Today we are going to prepare some fried quail.That sounds good does it? So i said lets think of some recipes for fried quail. So i came up with quail schnitzel. If you have a favorite wild game recipe let me know what it is.

Ingredients:

8 quail, deboned if desired; if not, split in half

1 cup brown sugar

1 cup kosher salt

2 cans (or 24 oz.) lager beer

2 sprigs rosemary

4 juniper berries

1 tsp. chile flakes

2 tbsp. honey

1/4 cup apple cider vinegar

3/4 cup extra-virgin olive oil

1 cup all-purpose flour, plus an additional cup

3 cups cornflakes

1 cup breadcrumbs

2 tsp. mustard powder

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. sweet paprika

1/2 tsp. cayenne pepper

1 tsp. black pepper

2 cups buttermilk

1 Granny Smith apple

1 head lettuce, cleaned well

2 tbsp. maple syrup

kosher salt and freshly ground black pepper, to taste

oil, for frying

 

Directions:

  1. Brine the quail: Combine the brown sugar, salt, lager, rosemary, juniper berries, and chile flakes in a pot with 1/2 gallon of water. Bring to a boil, then turn off the heat and let the brine cool completely. Submerge the quail with a small bowl on top to keep them under the brine. Marinate for up to 2 hours.
  2. Prepare the vinaigrette: Whisk together the honey and apple cider vinegar and then, while whisking, add the olive oil in a thin steady stream until incorporated. Season with salt and pepper.
  3. Make the dredging mixture by combining 1 cup flour with the cornflakes, breadcrumbs, and spices in a food processor. Pulse the mixture until it’s still a little crumbly.
  4. Set up a dredging station by arranging three containers close to the stovetop, one each for the additional flour, buttermilk, and dredging mixture.
  5. Bring about an inch of oil to roughly 325 degrees F. in a Dutch oven or deep skillet.
  6. Drain the quail and dry them thoroughly with paper towels. Take each quail and dip it into the flour, coating it thoroughly but shaking off any excess. Dip the birds into the buttermilk, then dredge them in the cornflake mixture, making sure each is completely coated.
  7. Lower the quail into the oil and cook them, turning with tongs as needed, until crispy and golden, about 4 minutes per side. When done, remove them to a paper towel and season with salt and pepper.
  8. Peel and shave the apple at the last minute, and combine with the lettuce in a bowl. Dress lightly with the vinaigrette. (You may not need to use all of the dressing.)
  9. Plate the meal: Place some apple salad on each plate and top with two quail. As a finishing touch, drizzle maple syrup evenly over the dish and serve.

Servings: 4

Prep Time: 5 Minutes

Cooking Time: 32 to 40 Minutes

Total Time: 37 to 45 Minutes

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