I’ve been enjoying quail this year, having discovered where to get it. I ordered some from Broken Arrow Ranch, who distributes it for Diamond H Ranch in Bandera. It comes in packages of 4 large, semi-boneless quail. Having a rare evening at home to cook, I decided to stuff them and bake them.
For the stuffing, I chopped a couple of onions and some garlic from my garden, Kitchen Pride Mushrooms, and my garden thyme.
For a smoky saltiness, I cooked 2 pieces of Kocurek bacon, and saved about a teaspoon of the bacon fat. I cooked the onion, mushroom mixture in the rendered bacon fat, and added in the bacon which I chopped.
While the stuffing mixture cooled, I picked some Matt’s Wild Cherry tomatoes from the garden, and some Sugar Snap Peas. The Sugar Snap Peas really took off after the last rain, and have been amazing. Picked fresh, they require very little to be delicious.
I stuffed the cooled mushroom mixture into the little quail, and put them into a baking dish, with just salt, pepper, thyme, and a bit of Porcini Olive Oil from Con O’lio. They baked for about 45 minutes.
I tossed the Snap Peas into a pan with the little cherry tomatoes and a bit of olive oil, and cooked them very briefly, just until their color deepened. They are best if left with their natural crispness, and they are so sweet.
Snap Peas and Tomatoes from the garden, Lowell Farms Brown Jasmine Rice, and Stuffed Bandera Quail, made for a delicious Saturday night dinner at home.
For Bandera Quail, Wild Boar, Antelope, and Venison, check out Broken Arrow Ranch. http://www.brokenarrowranch.com