A Fall Favorite: Sausage Stuffed Quail and Wine Pairing
A season to revel in the cool breeze and crisp lowcountry air, fall is a time for gathering around the table with good conversation. After a day in the field here at Brays, there’s nothing better than cooking up a delicious meal with the quail you harvested. Hearty flavors, warm spices, and seasonal ingredients come together for Chef Ron’s fall favorite dish – sausage stuffed quail.
Using butternut squash, onions, and fresh herbs grown right here at Brays Garden, as well as bacon and sausage house-cured and smoked on Brays Island, this recipe is the epitome of farm to table. Chef Ron’s sausage stuffed quail also features local pecans and regional apples for a fresh, seasonal plate.
For the perfect wine pairing, our sommelier Alex recommends the Gundlach Bundschu Chardonnay as it pairs extremely well with most poultry and game bird dishes and sides. The floral nose and heavy spice complements the tastes of the season. With its balanced and rich texture as well as hints of allspice, cantaloupe and the nose of southern jasmine, this wine asks to be served at Thanksgiving or with a hearty, game bird dish such as this.
Sausage Stuffed Quail with Butternut Squash Hash
For the Stuffing
1C Country Sausage
½C Green Apples, peeled and diced
¼C Minced Onion
¼C Minced Celery
1T Minced Garlic
1T Fresh Sage, chopped
1½-2t Fresh Thyme, chopped
¼C Bread Crumbs (preferably from cornbread)
Salt and Pepper to Taste
Sauté sausage until brown. Pour off half the grease. Add apples, onion,, celery and garlic and continue cooking until vegetables are tender and fragrant. Add herbs and bread crumbs. Season with salt and pepper. Cool completely before stuffing quail.
For the Quail
6 Manchester Farms Quail (Columbia, SC)
Sausage Stuffing
Fill the cavity of each quail with stuffing. If using boneless, truss quail or place in a muffin pan. Roast on 350-degrees (convection) (375- degrees in conventional oven) for 15-20 minutes or until quail reaches an internal temperature of 140-degrees.
¼C Bacon, diced
2C Butternut Squash, medium diced
¼C Minced Onion
2-3t Pecan Pieces, optional
Salt and Pepper to Taste
Sauté bacon until it just starts to brown. Add squash, onions and pecans. Continue cooking until squash reaches desired consistency. Season with salt and pepper.
Wild game also has the edge when it comes to flavor, and with that delectable flavor comes the benefits of essential fats like omega-6 and omega-3, which are critical components of a healthy diet. Enjoy seventy-five simple and delicious recipes for cooking the wild game through the recipes featured in this book. Each dish is paired with a suggested wine to further enhance your dining experience among friends and family. There’s also helpful tips on proper field dressing equipment, refrigerator and freezer space, proper packaging and storing, defrosting and food safety, and tools and kitchen essentials. Buy Now
