Simple for anyone who loves quail to make at home, this dish is composed of local, Southern and seasonal selections available in the Lowcountry.

A South Carolina Lowcountry fall is upon us and that has us thinking about the flavors of the season. Brays Island onsite Executive Chef, Ron Andrews, is always cooking up something unique for monthly dining menus, and this season he’s created a quail-focused dish paired with a recommendation from onsite Sommelier, Alex Young, to complement the flavors.

Simple for anyone who loves quail to make at home, or available at the onsite dining venues, this dish is composed of local, Southern and seasonal selections available in the Lowcountry. The okra, butternut squash and peppers are all from the garden at Brays Island. As we move into fall, these flavors compliment the weather, Brays’ location and of course the berry notes of the paired wine.

Alex recommends pairing this dish with a 2017 Stolpman Vineyards Estate Grown Syrah from the AVA of Ballard Canyon. This micro climate Syrah pairs perfectly with the BBQ quail and is a fabulous wine to stand up to the bold flavors of the perloo.

Field-to-table, one of the great benefits of living at Brays comes from the opportunity to bring your fresh harvest from the day’s hunt to Chef Ron and he will prepare personally for you.

For the Quail

• 8 Manchester Farm semi-boneless quail
• BBQ Sauce
• Salt and pepper to taste

Season quail with salt and pepper. Grill on high heat until slightly charred on both sides. Brush both sides with BBQ sauce and cook, allowing sauce to caramelize, about 2-3 minutes on both sides.

BBQ Sauce

• 1 cup onion, small dice
• 2 tbsp garlic, minced
• ¼ cup bacon grease
• 8 oz porter or stout
• 1 qt ketchup
• ½ cup yellow mustard
• ¼ cup cider vinegar
• ¼ cup molasses
• ⅓ cup brown sugar, packed tight

Sauté onion and garlic in bacon grease until tender and translucent. Deglaze with the beer and then add remaining ingredients. Bring mixture to a boil and then reduce to a simmer for 15-20 minutes. Puree in a blender until smooth.

Brays Island Fall Perloo

• 2 cups Carolina Gold Rice
• 1 lb thick bacon, cubed
• 1 cup diced onion
• 1 cup diced red peppers
• 2 tbsp fresh thyme
• 2½ cups water or chicken stock
• 2 cup diced butternut squash
• 1 cup toasted pecans
• Salt and pepper to taste

Toast rice in a 350-degree oven until golden brown, approximately 15 minutes. Brown bacon in a pot. Add onion and peppers and cook until tender. Add the liquid, thyme, salt and pepper and bring to a boil. Place squash on top but do not stir. Cover rice, reduce to a simmer and cook for 10-15 minutes. Remove from heat and allow to steep for 10-15 minutes. Add pecans and stir.

Okra Chips

• ½ lb okra
• Oil for frying
• Salt and pepper to taste

Slice okra length wise as thin as possible. Fry to a light golden brown. Remove from the fryer and season lightly with salt and pepper.