Recipe: Buttermilk Fried Quail with Grits & Greens

Southern Comfort Food, CARNIVORE Style.

Fried Quail

Ingredients

• Canola oil, for frying
• 8 semi-boneless quail
• 1 tsp. salt
• ½ tsp. ground black pepper
• 2 cups whole buttermilk
• 2 large eggs
• 6 tbsp. chicken seasoning, divided, recipe follows
• 5 cups all-purpose flour
• 1 cup cornstarch
• Creamy stone-ground grits, recipe follows
• Collard greens, recipe follows
• Root beer red-eye gravy, recipe follows

Instructions

In a large Dutch oven, pour canola oil to a depth of 2 inches. Heat oil over medium heat until a candy or deep-fry thermometer reads 350 degrees F.

Season quail with salt and pepper. In a medium bowl, combine buttermilk, eggs, and 2 tablespoons chicken seasoning. In a separate medium bowl, combine flour, cornstarch, and remaining 4 tablespoons chicken seasoning.

Dip quail in egg wash, then flour mixture until well-coated, shaking off excess. Fry in canola oil until golden brown, 5 to 7 minutes. Serve with creamy stone-ground grits, collard greens, and root beer red-eye gravy.

Chicken Seasoning (This works great for all types of fried birds)

Ingredients

• ½ cup Kosher salt
• 2 tbsp. ground black pepper
• 2 tbsp. paprika
• 1 tbsp. cayenne pepper
• 1½ tsp. garlic powder
• 1½ tsp. onion powder

Instructions

In a small bowl, combine salt, pepper, paprika, cayenne, garlic powder, and onion powder.

Root Beer Red Eye

Ingredients

• 1 pound andouille sausage, cut into ¼-inch pieces
• 1 cup diced shallot
• 1 cup diced tomato
• 1 cup brewed coffee
• 1 cup root beer
• 1 tsp. salt, plus more to taste
• 4 cups cane syrup, such as Steen’s

Instructions

In a 1-gallon stainless steel saucepan, cook andouille over medium heat until cooked through. Drain fat; add shallot and tomato. Cook until shallot is translucent, about 5 minutes.

Add coffee and root beer. Scrape all browned bits from bottom of saucepan. Reduce liquid by two thirds, about 10 to 12 minutes.

Add salt and cane syrup. Simmer until gravy is thick enough to coat the back of a wooden spoon, 20 to 30 minutes. Taste and adjust seasoning, if desired.

Creamy Stone Ground Grits

Ingredients

• 8 cups whole milk
• 2 tsp. Kosher salt, plus more to taste
• 2 cups stone-ground grits
• 2 jalapeños, minced
• ½ cup unsalted butter, finely chopped
• 8 oz. cream cheese
• Ground black pepper

Instructions

In a medium saucepan, combine milk and salt. Bring mixture to a simmer over medium heat, and slowly whisk in grits and jalapeño. Simmer until grits are tender, whisking occasionally, 30 to 45 minutes. Reduce heat to low and add butter and cream cheese. Adjust seasoning with salt and pepper, if desired.

Collard Greens

Ingredients

• 1 tbsp. unsalted butter
• 1 large yellow onion, cut in 1-inch pieces
• ½ cup cane syrup, such as Steen’s
• 2 smoked ham hocks
• 1 tsp. crushed red pepper
• 2 jalapeños, sliced
• 1 quart chicken stock
• 3 quarts water
• ½ cup apple cider vinegar
• 2½ tbsp. salt
• ½ tsp. ground black pepper
• 3 bunches collard greens, stems removed and roughly chopped (about 2 pounds)

Instructions

In a large Dutch oven, melt butter over medium-high heat. Add onion and sauté 3 to 4 minutes. Add cane syrup and cook until syrup gets bubbly, about 2 to 3 minutes. Add ham hocks, red pepper, jalapeño, chicken stock, 3 quarts water, vinegar, salt, black pepper, and collard greens.

Bring mixture to a simmer. Reduce heat to medium, and cook until greens are tender, 1 hour.

Editor’s Note: This article originally appeared in Carnivore Magazine Issue 7.

More Delicious Wild Game Recipes

• Venison Philly Cheesesteak
• Sous Vide Wild Boar Shank
• Elk Jerky
• Easter Bear by Hank Shaw
• Mediterranean Spiced Ground Venison Kofta