A sweet with a pinch of spice, mouth watering, Asian Style Wild Quail. A recipe that will keep you going back out and hunting for Quail.

Time: 1 hr, 15 minutes

Ingredients:

• Wild Quail. Approx 3 per person. This recipe accommodates 6-10.

• 2 tbsp bbq sauce

• 2 tbsp sesame seeds

• 1 tbsp chili garlic sauce

• 3 tbsp sesame oil

• 2 tbsp honey

• 3 cloves garlic, minced

• 1 tbsp ginger, fresh, minced

• 1/4 cup white whine

• 1/4 cup soy sauce, low sodium

• 2 tbsp vegetable oil

• 1 tbsp chives

• A small bunch of cilantro for garnish and added flavor.

Instructions:

• Simple: Combine all the ingredients (which is the marinade) minus the quail, cilantro and vegetable oil, in a large ziplock bag.

• Add the quail in the zip lock bag, seal and chill for 30 minutes, while turning occasionally.

• Preheat oven to 375 F degrees.

• Keeping in mind to save the leftover marinade. In an oven proof large skillet or a dutch oven (we used a lodge cast iron pan) heat the oil to a medium to high heat. Sear the quail on all sides until browned.

• Roast the quail in the oven, uncovered, for 20-30 minutes or until the quiail is done.

• While you wait for the quail to roast, pour the marinade in a small pot and simmer over medium heat for 10 minutes, it should reduce.

• Pour marinade over the quail and serve hot. The sides we chose was Jasmine White Rice and Chard.

• Plate it and garnish with cilantro on top.

Let us know how you like it! Tag us on Instagram @harvestwild_hw

Recipe inspired by J Cismaru and changed by HarvestWild.

Thank you,

HarvestWild Team