Smoky quail, just cooked and still tender, tossed with a spirited vinaigrette and served atop a mound of crisp lettuce – delicious! To smoke your game, use a Camp Chef smoke vault to get mesquite, hickory or other flavors into your meats.
Smoked Quail Salad
- Rub quail liberally with Garlic Pepper Rub, cover and refrigerate for 6 – 12 hours. Place in a 250 degree smoker for 1 hour or until meat is just-cooked, but not overcooked – internal temp 155 degrees. While quail are smoking, prepare vinaigrette, Remove quail from smoker. At this point, you can with remove the breasts from the carcass or serve the whole quail on the salad. Once you make up your mind, toss the quail (or quail breasts) with 1/4 cup of the herb vinaigrette and let stand at room temperature for 30 minutes.
- Toss greens and tomato with a light coating of vinaigrette (don’t drown it). Arrange lettuce and tomato on plates, top with quail and parmesan cheese.