Buttermilk Fried Quail

Buttermilk Fried Quail. Green Chile Cornbread Waffles. Buttermilk maple red chile sauce.

Fried Quail:

  • 4 Quail, whole and cleaned
  • 3 Cups Buttermilk
  • 3 Eggs, whisked together
  • 1 Cup All Purpose Flour
  • 1 tsp Salt 
  • 1 tsp. Black Pepper

Place the quail in a bowl and pour the buttermilk over the quail. Cover and refrigerate for at least 4 hours. After that add the whisked eggs to the quail and buttermilk. In another bowl combine the flour, salt and pepper. In a large skillet add at least 2 inches of peanut oil to the pan, and heat the oil to 325 F. Once the oil is to temp, dredge the quail in the flour and place them in the oil. Fry for about 4 minutes each side.

Green Chile Cornbread Waffles:

  • 1 Cup All Purpose Flour
  • 1 Cup Yellow Corn meal
  • 2/3 Cup White Sugar
  • 1 tsp. Salt
  • 3.5 tsp Baking Powder
  • 1 Egg
  • 1 Cup Milk
  • 1/3 Cup Vegetable
  • 1 small can Green Chilies, drained

In a bowl combine all the ingredients together and mix till everything just comes together. You don't want to over mix the batter or it will be tough. Preheat a waffle iron, then cook about 1/2 cup of batter per waffle portion.

Buttermilk Maple Red Chile Sauce:

  • 1 Cup Buttermilk
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Butter
  • 1 tsp. Red Chile Flakes
  • Salt and Pepper, to taste

In a saucepan combine all the ingredients, bring to a bowl, whisking well to melt the butter. Then remove from heat and pour into a serving dish.

Recipe Courtesy of www.wildernesstotable.com

recipesLauren Hill Lesagonicz