The quail are first brined for 2 to 3 hours using Hi Mountain Game Bird and Poultry Brine Mix. Then pat dry and follow the recipe. Hi Mountain Brines add flavor, moisture and speed up cooking times. This recipe is great for any upland game birds.
Makes 4 servings
- 8 quail (whole or semi-boneless)
- olive oil
- Hi Mountain Salmon Rub
- juice of 2 limes
- 1 tablespoon Dijon or whole grain mustard
- 1/2 cup red onion, thinly sliced
- 1 to 2 jalapeno peppers, thinly sliced
- 2 tablespoons dehydrated garlic chips (or 2 fresh garlic cloves, thinly sliced)
- 1/3 cup chilled butter, cut into chunks
- 1 cup grapefruit segments
- 1 cup orange segments
- 1/3 cup lemon segments
- 1/3 cup lime segments
- 1/4 cup fresh cilantro leaves, minced
- Heat a thin layer of olive oil in a large skillet over medium-high heat. Add quail and brown on both sides. While browning, season liberally with Hi Mountain Salmon Rub.
- Add lime juice, mustard and red onion. Add any juice from the sectioned citrus. Cook for 2 to 3 minutes or until quail is lightly browned and just cooked. Add garlic chips and chilled butter. Remove cooked quail and keep warm on plates. Continue to cook while stirring until butter is lightly browned.
- Add grapefruit, orange, lemon and lime segments. Cook for 2 minutes. Top with cilantro.
Recipe by Scott Leysath, The Sporting Chef