Walk on the wild side with these delicious recipes that are sure to empty your freezer and fill out your weekly menus.
August 23, 2010
1 of 5Photo: William Dickey; Styling: Leslie Byars Simpson
Asian Grilled Quail
Asian Grilled Quail Recipe Quail is a unique and delicious substitute for chicken any night of the week! In this recipe, quail is infused with a rich, tangy, and sweet Asian marinade before grilling over indirect heat for half an hour. Reserve the marinade to reduce over the stove to create a thick, sticky, sweet-and-spicy sauce to serve with the birds.
2 of 5Photo: Becky Luigart-Stayner
Roasted Duck with Roasted Fruit Compote
Roasted Duck with Roasted Fruit Compote Recipe Duck meat tends to be darker and stronger than that of chicken, which makes it a perfect candidate for this recipe. Roast the duck like you would a turkey, then cover in a sweet compote made of roasted pears, apples, peaches, and white wine. Savory, sweet, and succulent—this recipe is an absolute treat.
3 of 5Becky Luigart-Stayner
Rosemary Salt-Crusted Venison
Rosemary Salt-Crusted Venison Recipe Bold flavors work well with venison, making it a great choice for all sorts of unusual recipes. In this dish, the meat gets a Rosemary-Salt rub down, creating a piney-flavored salty crust. A sweet and buttery Cabernet sauce covers the venison to add even more flavor. This is a 5-star recipe—and you don't even have to get dressed up to enjoy it.
4 of 5Becky Luigart-Stayner; Lydia DeGaris-Pursell
Quail with Grapes and Grappa
Quail with Grapes and Grappa Recipe In this dish, delicate quail is flavored with earthy rosemary and cooked on the stove until moist and tender. The real fun begins with the sweet, rich sauce, which combines prosciutto, grappa (an Italian brandy), shallots, and freshly halved grapes. The sweet concoction makes an absolutely luscious coating for the tender quail.
5 of 5Photo: Lee Harrelson; Styling: Virginia Houston, Ana Kelly