~ Modern Wild Man ~
Last Friday I posted about some of the things an upland quail hunt is, at least to me. Experiences in the outdoors: be it with rod and reel, shotgun or rifle, or simply a walk in the woods are for many a way of life. We live for seasons, family events and trips are often planned around game hunting or fishing seasons. This lifestyle brings us closer to the earth, into what is real, and tests us. After a cold day with a cold wind stinging your face afield, and numb fingers are thawn out next to a glowing fireplace, I can think of few better things than a warm bowl of soup.
Many times I think sportsmen struggle to fit their wild fish and game into their family meals. This is a shame. Some of the purest flavors, and seasonal dishes we look forward to, can be wild game. After more than 20 years afield pursuing all types of large and small game, I have put together a number of recipes that I think are worth sharing.
On the winter solstice I decided to share with my family the treasured quail I had harvested on an earlier hunt. A hot bowl of Roasted Quail and Rice Soup for the longest night of the year. I hope your family can enjoy this dish with any kind of upland game bird.
Roasted Quail and Wild Rice:
Ingredients-
4 Northern Bobwhite Quail (skinned or plucked)
1/2 Stick of Butter
2 T Olive Oil
4 Large Celery Stocks
2 Large Carrots
2 Medium Cloves of Garlic (preferably stiff neck)
1 Medium Onion
1 Cup Wild Rice Blend
32 oz. of your favorite Chicken Broth
Salt and Pepper to taste
Soup and Rice Prep.
Wash and chop the carrots, onion and celery to the size and shape you prefer for soups. Some like things a little hardier than others.
Coat the bottom of a large dutch ( I prefer cast iron) with 1/2 T Olive oil, and 1/2 of the butter.
Bring the carrots, onion and celery (or Mirepoix) to a slow low sweat. We want to ease the flavors out of these vegetables, not brown them. This step may take a little while on low heat. Ideally the carrots will be softened in 12 to 15 minutes, and the onion will still be holding together without browning.
When the carrots are beginning to soften (6 to 8 minutes) add the garlic minced. Give the vegetables a gentle stir now and again with a wooden spoon to help keep everything heating evenly. Keep the heat adjusted low enough to sweat the veggies, but not to saute'.
Somewhere 12 - 18 minutes in turn the heat up slightly (from low, medium / low to medium). Give the pan just a minute or two to warm up a little and deglaze with half (16 Oz.) of the chicken broth. Remember to scrape the bottom and sides of the dutch as you stir in the broth.
Once your dutch is deglazed and all those wonderfully cooked vegetables are stewing together in the chicken broth add in the 1 Cup Wild Rice Blend. Give it a stir or two and wait for it to boil. Once at a boil, turn it down to a simmer.
Quail Prep.
Wash the quail in cold water and carefully look for any stray feathers or birdshot. Pat dry with a paper towel. Let the quail come to room temperature.
Oil a heavy iron skillet or dutch with 1/2 T Olive oil. Add the quail breast side up and rub each breast with another 1/2 T Olive oil. Add a few small pats of butter, about 1/4 stick, to the pan between the quail.
Put the heavy skillet with the quail, oil and butter into a preheated 400 degree oven. Set your timer for 10 minutes. The quail will need to roast probably 12 - 15 minutes, but start checking at 10, everyone's oven is a little different.
Take the quail out of the oven when everything is beautifully roasted. There will be a gorgeous quail, butter, and olive oil broth in the bottom of the pan. Don't throw this out. Allow the quail to cool enough to pick the meat from the bones and put it in a clean bowl.
Putting it Together
By now you should have a beautiful clear soup base with gorgeous aromatic vegetables, and maybe two or three hungry folks sniffing around the kitchen.
Add the roasting drippings from the skillet the quail roasted in to the soup base. Now add in the roasted quail meat to the simmering soup.
The trick now is getting the rice right. Most of the time the wild rice will need to simmer 30 - 40 minutes depending on your preference for doneness. I begin taste testing for salt and pepper and rice doneness at about the 30 minute mark.
Serve in a heavy bowl with a piece of crusty bread and a hot cup of coffee or tea on a cold evening. If it's the Winter Solstice, that's just a bonus!
If you like this recipe, the Modern Wild Man blog, or just feel like leaving a comment, please do.
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