Enjoy this great trio of glazes and accompaniments for Texas Quail during the holidays from Patrick Mitchell, CEC, AAC, FEWMCS, and Winn Meat Company and Ben E. Keith Foods Corporate Chef.
A great way to enjoy the big game before the big meals during the holidays!
- Maple Ginger Glaze
- Dried Cherry Shallot Chutney with Demiglace
- Maple Jalapeno Glaze
We invite you to enjoy Chef Patrick’s presentation of these recipes on WFAA-TV Channel 8’s Good Morning Texas in November, featuring great quail from our supplier Texas Quail Farms in Lockhart, Texas.
Happy Thanksgiving!
Maple Ginger Glaze
(For Sauteeing Quail)
- Heat a sauté pan to medium high heat then add a little oil to the hot pan.
- Season the quail with salt and fresh ground black pepper, place them in the pan, skin-side down. There should be a good sizzle coming from the pan indicating the quail is being seared to lock in the moisture and it is being caramelized to enhance the flavor.
- Do not overload the pan with too many pieces or the steam will not be allowed to release and liquid will gather in the pan and start steaming the quail.
- Cook for about 2 to 3 minutes then turn over and cook for another 2 to 3 minutes.
- A completely boneless piece will cook in about 5 to 6 minutes on medium heat. Aa piece with bones in it will take a couple minutes longer. You are looking for juices that run clear and should reach an internal temperature of 165°F.
Maple Ginger Glaze
Ingredients:
1 Tbsp Whole Butter
1 oz (1/8 C) Fresh Ginger – Peeled & sliced
½ oz (1/16 C) Lemon Grass – Cut in pieces
2 Tbsp Ponzu Sauce
2 Tbsp Fresh Lemon Juice
1 C Maple Syrup – Good quality
Method:
In a small pan, melt the butter until it is hot and begins to foam. Add in the sliced ginger and lemon grass and sauté for a couple minutes. Add the Ponzu sauce, lemon juice and Maple syrup and let simmer for a couple minutes to incorporate all the flavors. Remove from heat and strain the glaze. Brush glaze on meat as it is being cooked to coat thoroughly.
Dried Cherry & Shallot Chutney with Demiglace
Ingredients:
2 Tbsp Whole Butter
3 oz (3/8 C) Minced Shallots
4 oz (1/2 C) Dried Cherries – Reconstituted in Port Wine– Chopped
½ tsp Dijon Mustard
12 oz (1 ½ C) Demi Glace
Method:
In a sauce pan, melt 1 Tbsp of the butter and heat until it begins to foam. Add in the minced shallots and sauté them until they become translucent. Add in the dried cherries and the port wine they have been soaking in. Let the port reduce to almost dry and stir in the Dijon mustard and then add in the Demiglace.
Let the sauce simmer for a couple minutes then remove from the heat and strain out the cherries and shallots. Reserve the cherry shallot mixture to top the Quail. Put the Demiglace back on the stove to keep it warm and fold in the last tablespoon of butter. Use the sauce to drizzle over the quail topped with the chutney.
Jalapeno Maple Glaze
Ingredients:
1 Tbsp Whole Butter
1 Tbsp Minced Jalapeno – Seeds removed
1 Tbsp Minced Shallots
2 oz (1/4 C) Sherry Vinegar
1 C Maple Syrup – Good Quality
Method:
Heat a small pan and melt the butter until it begins to foam. Add in the minced Jalapeno and shallots and sauté them until the shallots become translucent. Add in the Sherry vinegar and reduce the liquid by about half. Add in the maple syrup and let simmer for a couple of minutes. Remove from heat and strain out the shallots and jalapeno. Use glaze to brush over quail while finishing in the oven.
