Upland

This recipe calls for quail breast fillets. Save the legs for a future appetizer. Use the same marinade and toss them on the grill. Roast the bodies in an oven with onion, carrot and celery. Then simmer in water for several hours with herbs, garlic and peppercorns and strain to make a flavorful quail stock.

This recipe comes from chef Lisa Freeman of Lodi, California. Lisa can cook like nobody’s business. She will also prepare a memorable fish and/or game dinner for you and your guests. Find our more about Lisa on my Sporting Friends page. 

I grew up in Virginia when we still had coveys of wild bobwhite quail and knew where to find them. I went to college in Tucson AZ in the mid-seventies and found huge numbers of Gambel’s quail. Although huntable populations of quail are harder to come by, they’re still my favorite bird to hunt and…