QUAIL STUFFED WITH GAME PATE'
6 black Truffles
1/4 foie gras
6 semi-boneless Quail with giblets
1 1/2 C game stock
1/2 C medium-dry Madeira
1/2 C butter
12 mushroom caps thickly sliced
12 artichokes bottoms
1/2 C heavy cream
salt and pepper to taste
Chop 3 of the truffles and mix foie gras. Stuff into the quail. Wrap each bird in cheesecloth. Heat game stock with quail giblets and Madeira. Poach the birds in this liquid for 15 minutes. Drain, reserving liquid, and remove cheesecloth. Pat the Quail dry with paper towels. Melt butter in a skillet and brown quail in it. Remove quail to a casserole. In the same skillet saute the mushrooms and artichoke bottoms for 5 minutes. Add to casserole with remaining truffles, thickly sliced, as a garniture. Boil down the liquid from cooking the quail until it is reduced by 1/2. Strain. Add cream, correct seasoning with salt and pepper, and pour sauce over quail. Cover the casserole and place in a 350 degree oven for 5 minutes. Serve quail with sauce on the side. Serve 6
Quail Sauces

RASPBERRY GLAZE FOR GRILLED QUAIL
1/4 C raspberry liquor
3 T seedless raspberry preserves
2 t lemon juice
3/4 C white wine
1 pinch of thyme
salt and pepper to taste
Reduce white wine and liquor by 2/3. Whisk in remaining ingredients. Reduce to a light glaze. Season with salt and pepper. Grill Quail. Brush with glaze during last few minutes of cooking. Top with a small amount of glaze when serving.
Quail Entrees
BROILED QUAIL WITH BACON AND MUSTARD
1/2 C green peppercorn
Dijon mustard
2 T gin
12 Quail
1/2 t freshly cracked black peppercorns
1 T olive oil
12 slices bacon
Mix mustard and black pepper in a bowl until combined. Slowly add gin and olive oil. Brush the back and inside of each quail with 1 t of the mustard mixture. Top each quail
with a slice of bacon. Broil quail for 4 1/2 minutes. Turn quail and brush each bird again with the remaining mustard mixture. Broil until done.
GRILLED MANCHESTER FARMS QUAIL WITH POMOGRANATE GLAZE
Pomegranate Glaze
2 cup Clover Honey
1/2 cup Pomegranate Juice
1/4 cup White Grape Juice
2 T Orange Zest
1 T Lemon Zest
4 each Green Onions-Finely Chopped
In a non-reactive bowl, combine all ingredients. Brush Glaze on Grilled Quail 5 minutes before Quail is done. Top with chopped green onions and serve. Yields enough for 12 quail.
“BUFFALOED� GRILLED MANCHESTER FARMS QUAIL
Buffalo Sauce
2 Cups Franks Hot Sauce
3 oz Tomato Paste
1/2 cup Melted Salted Butter
1 T Tabasco Sauce
In a mixing bowl, Whisk Hot Sauce and Tomato Paste until smooth; Add Butter and Tabasco until combined.
Brush Sauce on Grilled Quail 5 Minutes before Quail is done. astic/stainless steel/porcelain tray or bin (never aluminum).
• Make a layer of the filleted pieces, cover with the salt-sugar mix, put another layer on, and so forth, until the bin/tray is filled. Put more mix on the thicker pieces, less on the thinner pieces. Sorry... can't quantify any better than this. It's just a matter of learning.... I call it "differential salting."
• Let the bin sit for 12 hours. Lots of syrupy liquid will appear (as the salt and sugar draw water from the fish). As the salt and sugar pretty much stop any decomposition, the bin need not be refrigerated, but try to keep it in a cool, shady place.
• Prepare a brine solution by mixing about 6 lbs. of coarse salt to a gallon of water. A clean 5-gallon plastic bucket is ideal. The brine is a saturated solution.... in other words, it has so much salt in it that any excess simply won't dissolve. It helps to use hot water, but make sure it is cool when the fish is added.
• Remove the pieces and with cold running water briskly rinse off any salt-sugar mix that remains.
•Add the pieces to the brine solution and let sit for 12 hours. Does not need refrigeration. Brining draws water from the fish as it salts the fist. This is what "cures" the lox, as it is not a cooked product.
•Empty the brine from the bucket and place a garden hose at the bottom of the bucket. Slowly run cold water through the hose, causing the bucket to overflow (obviously, this is an outdoor step). This will begin to desalt, or "freshen" the fish. Freshening is the most critical step of the process! After an hour, remove one of the thinner pieces, dry it off, test it for "sliceability" and taste it to make sure sufficient salt has been removed. This is strictly a matter of judgment! Thicker pieces may take two or three hours to freshen. If you over-freshen, the fish will become pale and waterlogged and those pieces will be ruined.
• As you remove the pieces, place them skin side down, on a large towel on a table.
• Prepare a syrup of brown sugar and dark rum...... say, two pounds of sugar to a fifth of rum..... pretty thick.... you may have to heat it to dissolve the sugar. Use a full-bodied, dark rum such as Myers or Coruba.
• Brush the syrup onto each piece. Set a fan at the end of the table where the fish is laid out. As the syrup is absorbed, brush on a new layer. Do this for 5-6 hours until a pellicle (or "skin") of syrup forms on the surface of the fish.
• Then, put the pieces in a smoker, and lightly smoke for about 30-60 minutes.... with hickory, alder, cher
