Native to many parts of the country, especially parts of southeastern states like Louisiana, quail are a popular small game bird coveted by hunters. If you are a hunting enthusiast, Louisiana then is the perfect destination. Small in stature, only weighing in at about 5-6 ounces, they are relatively short lived and prefer walking around rather than flying. The species that dominates these coastal areas are called Bobwhites.
Quail hunting has a long-standing history in Louisiana dating back to the early 19th century. In those days quail hunting was considered a popular sport of the elite with rich plantation owners having dedicated quail hunting grounds. By the mid-20th century, quail hunting had become more accessible to the general public due to the popularity of hunting as a pastime and their overall abundance.
Unfortunately, due to eventual over hunting and natural pressures on the population, by the 1970s wild coveys of these little birds were beginning to decline. The majority of those hunted throughout the Sportsman’s Paradise these days are those that are farm raised in various hunting preserves located in the vast grasslands in the upland parts of the State.
For those who have never had quail, its flavor is best described as similar to the dark meat of chicken. It’s a little more intense and slightly “wild” in flavor but not off putting. I find it sweet and delicious when smoked or grilled, one of my favorite barbecue proteins.
Typically, when you see them in the grocery store they tend to come spatchcocked and ready to marinate, season and grill. I also like to buy whole birds whose cavities I can stuff and season as you would a whole chicken. In this recipe I stuffed these birds with some bulk boudin (or a form of dirty rice) that I keep on hand in my freezer. It brings together the wild game aspect of Louisiana cooking with the added flavor and moisture component of this Cajun rice favorite. I think the results are spectacular. If you like poultry and have never tried quail, do yourself a favor and give these little game birds a try. If you do, stuff them with some boudin and kick up the flavor to notches unknown!
Pecan Smoked, Boudin Stuffed Quail
Course. Lunch or Dinner.
Cuisine. Louisiana Cajun
Makes. 4 servings of 2 birds each
Takes. 60 minutes prep, 30 minutes cooking time
Ingredients
8 quail either whole or spatchcocked
2 tsp olive oil for binder
1 tbls Kosher salt
1 tbls coarse ground black pepper
1 tsp crushed red pepper
1 tsp smoked paprika
1/2 tsp ground oregano
1/2 tsp dried thyme
1/2 tsp dried mustard
1/2 tsp cayenne pepper
6 ounces either bulk or 2 boudin links, casing removed
1 stalk celery finely chopped
1/2 onion finely chopped
2-3 garlic cloves finely chopped
Avocado oil for sauté
Salt and pepper to taste
Cooked dirty rice for service (see future recipe in this series!)
Directions
Fire up your grill or smoker. Set the temperature to about 300-325*F for a hot smoke environment. As you place your birds on your grill, add a couple of chunks of pecan for that smoky flavor finish.
In a small pan, sauté the celery and onion in the avocado oil until sweated down, about 3-4 minutes. To that add the garlic and season with the salt and pepper. Cook for another minute or so to bring out the garlic fragrance.
Next add the boudin and continue to cook for an additional 4-5 minutes until heated through and combined. Set aside and allow to cool while preparing the quail. In a small bowl combine the Cajun seasoning mix. Once cool to the touch, take a small teaspoon of the boudin and stuff each of the bird’s cavities. If whole the cavity will be easy to work with, if spatchcocked gently lift the skin overlaying the breast meat and stuff in between the skin and the meat. The skin is fairly resilient so don’t be afraid to push as much of the boudin mixture as you can into each cavity.
Firmly press down on the top of the mixture to set it in place. Next, brush some oil onto and all around each bird as a binder. Take and liberally season each bird front and back with the Cajun seasoning previously mixed. Return the birds to the refrigerator while waiting for the grill or smoker to come up to temperature. This gives the birds time to dry marinade and the stuffing to set. If time allows, prepare the birds well in advance for additional drying and marinating time.
After adding the pecan chunks, cook the quail for about 10 minutes. Brush some melted butter or cooking oil and continue cooking for another 5 minutes. Flip and repeat the process for another combined 15 minutes. Temp the birds in the breasts, they should be one when they reach 160-165*F. Don’t overshoot that temperature, they tend to overcook and dry out otherwise.
Serve on a bed of dirty rice and enjoy an all-time favorite of the Sportsman’s Paradise!!
Enjoy Louisiana Real and Rustic cooking, you will fall in love with it. In the words of the late Justin Wilson, “J’vous garantis” or “I gar-roon-tee!”
Unfortunately, due to eventual over hunting and natural pressures on the population, by the 1970s wild coveys of these little birds were beginning to decline. The majority of those hunted throughout the Sportsman’s Paradise these days are those that are farm raised in various hunting preserves located in the vast grasslands in the upland parts of the State.
For those who have never had quail, its flavor is best described as similar to the dark meat of chicken. It’s a little more intense and slightly “wild” in flavor but not off putting. I find it sweet and delicious when smoked or grilled, one of my favorite barbecue proteins.
Typically, when you see them in the grocery store they tend to come spatchcocked and ready to marinate, season and grill. I also like to buy whole birds whose cavities I can stuff and season as you would a whole chicken. In this recipe I stuffed these birds with some bulk boudin (or a form of dirty rice) that I keep on hand in my freezer. It brings together the wild game aspect of Louisiana cooking with the added flavor and moisture component of this Cajun rice favorite. I think the results are spectacular. If you like poultry and have never tried quail, do yourself a favor and give these little game birds a try. If you do, stuff them with some boudin and kick up the flavor to notches unknown!
Pecan Smoked, Boudin Stuffed Quail
Course. Lunch or Dinner.
Cuisine. Louisiana Cajun
Makes. 4 servings of 2 birds each
Takes. 60 minutes prep, 30 minutes cooking time
Ingredients
8 quail either whole or spatchcocked
2 tsp olive oil for binder
1 tbls Kosher salt
1 tbls coarse ground black pepper
1 tsp crushed red pepper
1 tsp smoked paprika
1/2 tsp ground oregano
1/2 tsp dried thyme
1/2 tsp dried mustard
1/2 tsp cayenne pepper
6 ounces either bulk or 2 boudin links, casing removed
1 stalk celery finely chopped
1/2 onion finely chopped
2-3 garlic cloves finely chopped
Avocado oil for sauté
Salt and pepper to taste
Cooked dirty rice for service (see future recipe in this series!)
Directions
Fire up your grill or smoker. Set the temperature to about 300-325*F for a hot smoke environment. As you place your birds on your grill, add a couple of chunks of pecan for that smoky flavor finish.
In a small pan, sauté the celery and onion in the avocado oil until sweated down, about 3-4 minutes. To that add the garlic and season with the salt and pepper. Cook for another minute or so to bring out the garlic fragrance.
Next add the boudin and continue to cook for an additional 4-5 minutes until heated through and combined. Set aside and allow to cool while preparing the quail. In a small bowl combine the Cajun seasoning mix. Once cool to the touch, take a small teaspoon of the boudin and stuff each of the bird’s cavities. If whole the cavity will be easy to work with, if spatchcocked gently lift the skin overlaying the breast meat and stuff in between the skin and the meat. The skin is fairly resilient so don’t be afraid to push as much of the boudin mixture as you can into each cavity.
Firmly press down on the top of the mixture to set it in place. Next, brush some oil onto and all around each bird as a binder. Take and liberally season each bird front and back with the Cajun seasoning previously mixed. Return the birds to the refrigerator while waiting for the grill or smoker to come up to temperature. This gives the birds time to dry marinade and the stuffing to set. If time allows, prepare the birds well in advance for additional drying and marinating time.
After adding the pecan chunks, cook the quail for about 10 minutes. Brush some melted butter or cooking oil and continue cooking for another 5 minutes. Flip and repeat the process for another combined 15 minutes. Temp the birds in the breasts, they should be one when they reach 160-165*F. Don’t overshoot that temperature, they tend to overcook and dry out otherwise.
Serve on a bed of dirty rice and enjoy an all-time favorite of the Sportsman’s Paradise!!
Enjoy Louisiana Real and Rustic cooking, you will fall in love with it. In the words of the late Justin Wilson, “J’vous garantis” or “I gar-roon-tee!”
