Quail Ravioli with Chardonnay Pancetta Sauce & Crispy Quail Skin

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Quail is an amazing and versatile protein. Its delicate in flavor with a subtle sweetness to it. I love cooking with quail and coming up with different ways to serve it. So what better way than to have  quail bursting from homemade ravioli with a delicious (and easy) wine sauce. These quail ravioli are a labor of love.  So if you love food, love quail and love making homemade pasta this recipe is right up your alley! This recipe will make you look like you have been cooking in a fine dinning kitchen years! So go ahead and impress your guests and serve your harvest in the most beautiful way possible!

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Quail Ravioli with Chardonnay Pancetta Sauce and Crispy Quail Skin:

By Bri Van Scotter, Wilderness to Table

For the Pasta Dough:

·      1-Cup All-Purpose Flour

·      1-Egg, large

·      ½ tsp. Kosher Salt

·      2 TBS Water

 In the bowl of a stand mixer combine the flour and egg and 1 tablespoon of the water. Use the kneading hook to knead the dough. Knead the dough for about 8 minutes. Add the other tablespoon of water if needed to make the dough soft, yet not sticky.

Once the dough is kneaded, wrap it in plastic wrap and chill in the refrigerator for 30 minutes. This helps to relax the gluten so you don’t have a tight dough.

After the dough has chilled take half of the dough, wrap the other half in plastic wrap. Take one half and run it through a pasta machine to make thin sheets. Repeat with the other half of dough.

For the Filling:

·      1 Cup Quail meat, cooked and shredded, skin reserved for garnish

·      ½ Cup Ricotta, full fat

·      4 TBS Chives, Chopped

·      1.5 tsp. Kosher Salt

·      1 tsp. Black Pepper, ground

·      ¼ tsp. Nutmeg, ground

·      10-Quail Eggs, yolks and whites separated

Combine all the ingredients together till well combined.

For the Sauce:

·      ¼ Cup Pancetta, diced

·      ¼ Cup Shallots, small dice

·      1 tsp. Garlic, minced

·      2 TBS Butter

·      ½ TBS All-Purpose Flour

·      2-Cups Chardonnay Wine

·      Salt & Pepper to taste

In a sauté pan add about 1 tbs. of vegetable oil to the pan, and add the pancetta and shallots. Heat to medium high heat, and cook till the pancetta is slightly crispy. Then add the garlic and cook for about 2 more minutes. Then add the butter and flour, whisk to combine. Then whisk in the wine. Let simmer and thicken for about 10 minutes. Season with salt and pepper as needed. The sauce should be thick enough to coat the back of a wooden spoon and be able to hold position when you run your finger down the back of the spoon.

For the Crispy Quail Skin:

·      Skin from the quail pieces

·      ¼ Cup Cornstarch

·      Kosher Salt

·      Vegetable oil

In a saucepot pour about 2 inches of oil into the pot. Heat the oil to 350F, and keep the temperature there. Use a paper towel to remove excess moisture from the skins. Then dredge the skins in the cornstarch and then fry them till they are golden brown and puffed up. Remove them from the oil and place on a plate lined with a paper towel. Sprinkle with Kosher Salt right away after they have been removed from the oil. This helps the salt to stick to the crispy quail skin.

Assembly:

To make the ravioli take the pasta sheets place one down on a cutting board then place 3 to 4 dollops of filling (about 2 TBS each) onto one sheet of pasta. The use your thumb to create small well in the filling and place 1 quail yolk in each of the holes. Then slightly whisk the egg whites in a bowl, take a pastry brush and brush a circle around each mound of filling. Then take another sheet of pasta and place it on top. Gently press the top sheet of pasta around the filling to encapsulate the filling. Use a round cutter to cut out a perfect circle about ½ inch around the filling. Remove the excess pasta dough and repeat the process till all the dough is used.

Then set the ravioli aside on a sheet tray nicely spaced so they do not touch each other.  Bring a large pot of water to boil and add the ravioli in small batches. Cook the ravioli for about 2-3 minutes per batch. Over cooking will cook the egg yolk inside and you want the yolk to still be runny on the inside

To plate:

Place 3-4 Ravioli on a place top with the chardonnay sauce and garnish with the crispy quail skin. You can also garnish with micro green and fried sage as well.

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Korean Fried Quail with Ginger Scallion Rice

This awesome recipe is a family favorite! It was also featured in the Summer 2017 issue of Ballistic Magazine! This dish takes me right back to my time in South Korea. The flavors of the goguchang sauce have become a staple in my cooking. And the sesame flavors add such a beautiful nuttiness to the dish. Before I left for Korea I was told to buy the most expensive bottle of sesame oil I could possibly afford because those are the better ones. And that is exactly what I did, I even spent $40 on one bottle of sesame oil. But it was worth every penny! I have yet to find one as good here in the US. So if you have amazing sesame oil be sure to use it in this dish, it will shine!

Korean Fried Quail with Ginger Scallion Rice

By: Bri Van Scotter, Wilderness to Table

 

Ingredients

For the Quail:

·      6- Quail, breast meat and legs

·      ½ Cup Cornstarch

·      1/3 Cup All-Purpose Flour

·      ½ tsp. Kosher Salt

·      ½ tsp. Black Pepper, ground

·      ½ tsp. Baking Soda

·      1- Large Egg, beaten

·      Peanut Oil for Frying

 

For the Sauce:

·      1-TBS Grape Seed Oil

·      1 –TBS Garlic, minced

·      1/3 Cup Ketchup

·      1/3 Cup Sugar

·      ¼ Gochujang (Korea Red Pepper Paste)

·      4 tsp. White Vinegar

·      1 TBS Sesame Seeds, toasted

 

For the Rice:

·      2-Cups White Rice

·      1 TBS Butter

·      3 TBS Soy Sauce

·      1 TBS Ginger, minced to a paste

·      4- Scallions, cut on the bias

 

Directions:

For the quail, start by combining all the ingredients except the quail in a bowl. Whisk well to combine.

For the sauce, combine all the ingredients together in a saucepan. Whisk till combined. Heat on medium heat till the sauce is thoroughly hot. Turn off the heat.

Then in a large cast iron pot add enough oil to deep fry in. Heat the oil to 350F. It’s helpful to use a thermometer to help keep the heat at 350F. Then place the beaten egg in a bowl and combine with all the quail pieces. Mix thoroughly to coat all the pieces with egg. Then place the quail pieces in the flour mixture, working in about 3 batches; gently place the flour-coated quail in the hot oil and fry for about 3 minutes per batch. The quail are so delicate that they don’t need to fry for very long. Remove the quail from the oil and transfer them to a bowl lined with paper towels.  Sprinkle the quail with kosher salt right after they are taken out of the oil. Then repeat the process with the rest of the quail.

Once all the quail is cooked remove the paper towels from the bowl. Then pour in the sauce and toss to coat all the pieces of quail. Top with toasted sesame seeds.

Cook the rice in a rice cooker, once the rice is done, toss in the butter soy sauce, ginger and scallions. Use 2 forks to mix everything together.

Serve the Korean Fried quail over a bed of ginger scallion rice. Pairs well with a Sauvignon Blanc!

Coconut Curry Quail Soup

Baby is cold outside, and you know what that means... SOUP!!! I love soup! Soup is perfect, its comforting, fulfilling and gives you so much warmth. Seriously is there anything better than returning from a cold hunt to a big bowl of soup? No I didn't think so.

With soup on the brain, cold weather and a freezer full of freshly hunted quail. I decided to make a noodle based soup. I don't know about ya'll but I absolutely love Asian flavors. From Korean, Chinese, Vietnamese, Thai to Indian. This is was inspired by my love for curry and adoration for Ramen....which means I was craving both so I had to fulfill both my cravings some how. So I came up with this awesome Coconut Curry Quail Soup, which turned out to be a real winner! 

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The combination for red curry with coconut milk is just outstanding in my book. The subtle notes of the lime leaves, heartiness of the noodles and sweet poached quail will make you want to repeat this recipe in your kitchen!

Coconut Curry Quail Soup:

Ingredients:

4 Quail, whole, rinsed

2 cans (14-ounce each) Coconut milk

2 TBS Thai curry paste

1 bunch of cilantro leaves, rinsed well, use half the stems and chop the rest

2 cups Chicken Broth

3 Carrots, shredded

1TBS Ginger, chopped fine.

4 or 5 lime leaves

2 stalks of lemon grass, halved lengthwise, woody leaves removed

2 tablespoons Fish Sauce

Zest and juice of 2 Limes

 8 ounce package Rice Noodles

2 or 3 Green Onions, thinly sliced

Sprinkle of Soy Sauce

 In a large soup pot combine the Quail, Coconut Milk, Thai Curry Paste, ½ of the Cilantro Stems, Chicken stock, Carrots, Lime Leaves, Lemon Grass and fish sauce. Bring to a simmer and simmer for 25-30 minutes. You want to gently poach the quail in the coconut broth. After the quail is tenderly poached gently remove them from the pot and set aside. Add the fish sauce and lime zest to the broth. Then add the rice noodles, and turn off the heat. Rice noodles don’t need to cook they just rehydrate. Let stand for 5 minutes. Add the quail back to the pot.

To serve: Place 1-2 Quail in the bowl, and top with noodles and broth.  Garnish with chopped cilantro, green onions and a sprinkle of soy sauce. Use chop sticks to peel the quail meat off the bones to eat with the noodles. Then Enjoy! 

Chukar Croquettes

When my husband and I were in Barcelona, Spain we had some of the most amazing food! We ate and drank just like the locals and even splurged on a fine dinning dinner when we were there (where I had the best salt crust ox tail of my life)! But Spain is all about the Tapas. Tapas are small plates with delicious bites. Tapas can be anything, they can be a small plate of olives or chorizo sausage or even my favorite croquettes. Who wouldn't love croquettes? I mean they are basically béchamel sauce with meat thrown in then covered in bread crumbs and fried, and served with more sauce! Pure heaven if you ask me! So in my version of croquettes, I used Chukar instead of chicken or beef. These are a perfect appetizer to serve at a party, I promise your guests will devour them. Once they dip them in that Sriracha Aioli, its over, just remember to grab enough for yourself!

Chukar Croquettes

  • 12 Ounces Chukar meat, cooked and shredded
  • 2 TBS Butter
  • 2 TBS Flour
  • 1 Cup Milk
  • 1 tsp. Salt
  • 1/2 tsp white Pepper
  • A pinch of Nutmeg
  • 3/4 Cup Parmesan cheese, shredded
  • 1 Cup Flour
  • 3 Eggs, whisked
  • 1.5 Cups Panko Bread Crumbs

In a sauce pan melt the butter then add the flour. Whisk together to form a paste. Add a little bit of the milk to break up the paste and clumps. Then add the rest of the milk. Add the salt, pepper and nutmeg. Bring to a boil cook till the sauce had thickened and can coat the back of a wooden spoon. Then add the parmesan cheese and remove from heat. Mix in the shredded Chukar meat. Let the mixture come to room temperature then place it in the refrigerator to cool. After about 4 hours take about 2 TBS of the mixture and form small balls, place them on a sheet tray. Once all the filling is made into balls, roll them in the flour then the egg wash and finally into the panic bread crumbs. In a cast iron skillet fry the croquettes for about 2 minutes on each side. Right after you take them out of the oil sprinkle them with more salt immediately. Then serve.

Sriracha Aioli:

  • 1 Cup Mayonnaise
  • 2 TBS Sriracha
  • 1 Lime, juiced

Combine all ingredients together in a bowl, whisk well. Then serve.

Pheasant Buffalo Quinoa Soup

So this recipe came about when I was sick with a terrible cold but really really wanted Buffalo Wings. I LOVE Buffalo Wings, that tangy spicy sauce with that cool dip of blue cheese dressing, its awesome! So in order to get the proper nutrition that my body needed while I was sick but satisfy my craving for messy bar food, I came up with this uber healthy but equally delicious soup. It has everything you love about Buffalo Chicken wings all in one comforting bowl of soup. But instead of chicken I used pheasant that I had in my freezer. By all means if you don't have pheasant you can use chicken, but I love pheasant so do try to make with pheasant if you can!

Pheasant Buffalo Quinoa Soup:

Ingredients:

  • 2 TBS Extra Virgin Olive Oil
  • 1 Onion, diced
  • 3 Garlic Cloves, minced
  • 2 Carrots, diced
  • 3 Celery Ribs, sliced
  • 1 Head Cauliflower, cut into small pieces
  • 2 Quarts Chicken Stock
  • 2 Cups Quinoa, cooked
  • 4 Pheasant Breasts, cooked and shredded
  • 3/4 Cup Franks Buffalo Sauce, more or less depending on taste
  • Salt & Pepper to taste
  • Parsley, chopped
  • Green Onion, sliced
  • Blue Cheese Crumbles

In a large soup pot over medium heat add the EVOO. Then add the onion, garlic, carrots, celery and sauté till onions are almost cooked through. Add the cauliflower and chicken stock, bring to a simmer and simmer for about 30 minutes. Then add the cooked quinoa, shredded pheasant and buffalo sauce. Season with salt and pepper. Simmer for another 15 minutes before serving.

To serve pour a portion of the soup into a bowl and top with some chopped parsley, green onions and blue cheese crumbles to taste!