Country Fried Texas Quail

Pickled Corn Relish and Fresh Greens

 

Quail  from Lockhart or Bandera

1 semi boneless quail

2 oz buttermilk

Fresh parsley, thyme, chive chopped

2 oz seasoned all purpose flour

Method:

Add fresh herbs to buttermilk

Dust quail with flour and dip in buttermilk, repeat

Deep fry until golden brown

 

 

Pickled Corn Relish serves 6

6 ears fresh corn on the cob

3 shallots, fine diced

2 cloves fresh garlic, sweat

1 cup sweet gherkins, fine chopped

½ cup fresh cilantro chopped

1 Tablespoon ground cumin

juice of one lemon

3 green onions, sliced thin

1 roasted red pepper, diced

2 T balsamic vinaigrette

salt and pepper to taste

 

Roast corn in the husk either on the grill or in the oven for 15- 20 minutes, let rest, remove husk and remove corn kernels.

Add all ingredients together, stir well. May be prepared and stored in cooler for up to a

day.

 

 

Preparation:

Batter and fry quail, let rest and cut in half.  Present on small field lettuce salad with generous portion of pickled corn relish.  Garnish plate with chili oil.