1 Pheasant or Ruffed Grouse breast (chicken could be substituted)
1 cup Buttermilk
¼ cup Pickle Juice
1 Tbsp. garlic powder
¼ cup Cornstarch
1 Tbsp powdered sugar
½ Tbsp baking powder
½ Tbsp course ground black pepper
3 tsp mustard powder
2 tsp Smoked Paprika
2 tsp Onion Powder
2 tsp garlic powder
1 tsp Salt
1 tsp MSG
Sprinkle of Cayenne Powder
Peanut or other high smoke point frying oil
Mayo, Mustard, Honey Sauce
Carefully remove the tenderloin and gently pound out breast fillet to a mostly uniform thickness, approx. ¼”. If you are using chicken, slice breast in half into roughly bun size pieces. Now using that knife thin out, butterfly the upper portion of the breast so it’s a little thinner which will promote even cooking. Optional, lightly score fillets on one side, this helps the brine, and give you more surface area for the Krispy.
To a bowl, add milk, egg, and pickle juice and whisk together. Carefully pour your marinade/brine into a 1-gallon zip lock bag. Toss meat in, seal, shake gently. Carefully remove air from bag and let rest in the refrigerator for 45 minutes to several hours. (note: this could be brined overnight if you would like).
Get your fryer ready and use as directed or fill a pot or wok with 2 inches of peanut oil and place over medium heat. Slowly bring to 350 F while we prepare the chicken.
For the dredge, add flour, cornstarch, smoked paprika, and seasonings into a shallow open container. Whisk together thoroughly.
Once you are ready to fry, splash some of the milk brine into the flour to create little clumps which will stick to the chicken breading. Take the breasts out of the brine and gently add to the dredge. Sprinkle some brine on the top surface and carefully cover with the dredge and gently press. You can repeat this sprinkle and cover an additional time if you are careful. Make sure to coat them thoroughly and press the dredge onto the exterior so it sticks. Allow to rest a few minutes.
Verify the oil has reached 350 F, then gently place the pheasant into the oil and let fry for ~5 minutes until golden brown and delicious. Carefully turn the meat pieces around in the oil as they fry so the oil doesn't have any cold spots and the meat cooks evenly. Take your Krispy fillet out of the oil when it reaches an internal temp of 155 degrees. Add a sprinkle of salt.
Toast your brioche.
To serve, place your honey, mayo, and mustard sauce on a bun along with some pickles. Place the chicken breast on the bun, and you are ready to dig in.
Brown Gravy for Jägerschnitzel
Cooler weather makes it excusable and fully justifiable to make dishes like this fantastic rendition of a Dutch Classic. Then again, why wait for fall or winter? I prefer to add a bit of garlic and onion powder to the mashed potatoes, and Trader Joe’s has the best “ready to go” curly kale your money can buy. If you can find it, enjoy with an Alfa Bok or Lentebok Bier. Otherwise, your go to Cab Sav will be just fine. You need this in your life.
List of Ingredients:
5 large russet potatoes, peeled and cut into 1-inch pieces (~4 pounds)
4 teaspoons kosher salt, divided (plus more for seasoning)
2 tablespoons unsalted butter
½ cup 2% milk (or whole milk)
½ teaspoons freshly ground black pepper (plus more for seasoning)
3 tablespoons extra virgin olive oil, divided
1 medium onion, peeled and finely chopped
2 large cloves garlic, peeled and minced (1 tablespoon)
1 bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)
¼ cup water
½ teaspoon white wine vinegar
1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute
Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
4-5 teaspoons olive oil, optional garnish
4 green onions, trimmed and chopped, optional garnish
Prep Time: 15 mins / Cook Time: 40 mins / Total Time: 55 mins
1. Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
2. In a large heavy skillet or pot with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.
3. In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
4. Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like. Enjoy!
5. Time Saving Tip: Before you do any other prepping, peel and slice the potatoes and get them into the pot and onto the stove. It will take a while for that pot to get boiling so you should have plenty of time to get everything else sliced and diced while the potatoes cook.
A version of this recipe is in my book. I have made a few tweaks to it here. I hope you enjoy!
1. Preheat Oven to 350
2. Carefully measure and combine flour, cocoa, baking powder and salt.
3. Combine and mix well the sugar and softened butter. Then add and mix well the eggs and vanilla.
4. Pour the bourbon Into a medium sauce pan on low heat and add the chocolate morsels. Stir constantly, and do not allow to boil. Once the mixture is smooth, add milk and combine thoroughly.
5. Gently fold the dry ingredients and sugar mixtures, once well combined. Add the bourbon and chocolate mixture. This will result in a very stiff batter.
6. Use a spatula to transfer the batter to your 8x8 or 9x9 inch well coated baking pan, and bake. Use of the smaller pan will add approximately 12-20 minutes to the baking time or until toothpick comes out nearly clean.
*Note: The better the bourbon, the better your brownies will turn out. If using a 1/4 cup of a $60 bottle of bourbon is contrary to your sensibilities, consider using a cheap flavored bourbon. I haven't been disappointed yet and the combinations are nearly endless.
When you shoot lots of game birds, you get to eat lots of game birds. This is a twist on a New Mexican staple, Posole, a hearty and comforting soup which is a personal favorite. I am guessing it will become a favorite of yours as well.
SERVINGS: 4 - 8
- 4 cups canned whole hominy (from three 15-ounce cans); may use 1 1/2 cups dried hominy, soaked in water overnight
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 tablespoons vegetable oil (or use fat renderings from 3 or 4 strips of bacon which you use to make bacon bits)
- 1 1/4 pounds quail (quail, pheasant, or chicken if you must)
- 1 medium onion, chopped (about 1 cup)
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 Chipotle medium/fine chop (1-4 spoons of adobo sauce to taste)
- 1 cup Hatch (New Mexico green) chili peppers, stemmed, seeded and coarsely chopped
- 4 cups homemade or no-salt-added chicken broth
- Kosher salt to taste
- Freshly ground black pepper to taste
- Garnish with some shredded cheddar blend, Monterrey Jack, crumbled Queso Fresco, a few chopped green onions and some freshly made bacon bits and maybe some pork carnitas if you happen so have some...
If using canned hominy, pour it into a colander, rinse it with water and allow it to drain. If using dried hominy, place it in a 6-quart pot and cover with water by 3 inches. Bring the water to a boil, then reduce the heat and cook for about 2 hours, adjusting the heat to keep the water barely bubbling around the edges and adding water as needed. The hominy is done when the kernels have softened and begun to burst.
Heat the peppercorns, cumin seeds and coriander seeds in a small skillet over medium heat, stirring frequently and watching carefully to prevent burning. When the mixture is fragrant and lightly browned, after 1 to 2 minutes, transfer it to a spice grinder and grind into a coarse powder. If you must, use pre-ground spices and toast with care.
Make some homemade bacon bits using 3 or 4 strips of bacon chopped and carefully rendered. Reserve a few tablespoons of the fat or heat the oil in a large stock pot over medium-high heat. When the oil is hot, add the quail pieces in batches and cook on all sides until browned, transferring the finished pieces to a plate or bowl as you go.
When all the quail has browned, add the onion, garlic, and chilies to the stock pot. Cook until the vegetables are softened and begin to brown slightly, about 5 minutes. Add the ground spices and the chicken pieces (along with any accumulated juices); cook for 1 minute, to heat through and to make the spices fragrant.
Add the cooked posole and broth. Bring the broth to a boil, then reduce the heat so that the liquid is barely bubbling around the edges. If using canned hominy, cook for 10 to 15 minutes; if using dried hominy, cook for about 1 hour. The soup is done when the hominy is completely cooked through. Taste, and season with salt and pepper as needed. Garnish with shredded cheese.
Serve with warmed, lightly toasted, fresh tortillas on the side.
When you spend fifty to eighty days afield hunting upland birds, your freezer will eventually be filled with the delicious and tender meat of wild game birds. You can substitute any kind of game bird for this recipe, but I prefer to use quail, Mearns Quail to be exact. Their breasts require only a light thump from the heal of your hand to ensure perfect and uniform thickness throughout.
- About about 1 pound of game bird meat (preferably breast fillets)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
- Fettuccine noodles (optional)
1. Over a sheet of plastic wrap, place the breast meat side by side then lay a second piece of plastic wrap over them; gently "pound" quail meat with the heal of your hand, do not "pound out" quail tenderloins at all. Pheasant and chicken will likely need the use of the flat side of a meat mallet, until they are uniform in thickness (about 1/4-inch thick for chicken or Phez).
2. Cut your prosciutto slices into narrow strips, cutting from short side to short side.
3. Prepare your chicken stock, it is perfectly okay to have extra stock on hand, in particular if you would like to have some extra sauce.
4. Now might be a good time to put your fettuccine noodles on so they are ready if you are so inclined to serve your Marsala on a bed of noodles.
5. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
6. Heat your oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry on each side until golden about 2 or 3 minutes per side, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the cutlets to a large platter in a single layer to keep warm.
7. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Then, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, this will take about 5 minutes; season with salt and pepper.
8. Carefully pour the Marsala in the pan, it can flame up, and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer to reduce the sauce slightly.
9. Once reduced, stir in the butter and return your cutlets to the pan; simmer gently for 1 minute to heat the cutlet through.
10. Serve over a bed of al dente fettuccine. Season with salt and pepper and garnish with chopped parsley before serving.
Need to clear out your fridge? Or just want to feed a group of people some quail? Look no further, but beware, you’ll never want to look at a chicken nugget again and you may not be able to look at a quail without thinking of your deep fryer...
- A limit of quail, breasted, cleaned and with the tenderloin separated.
- 1 egg beaten
- 1 cup of buttermilk
- 1-1/2 teaspoons garlic powder
- 1 cup seasoned bread crumbs
- 1/2 to 1 cup of all purpose flour (to your liking)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 quart of oil for frying / whatever your deep fat fryer needs
- 2 Large resealable bags
Trim your quail breasts so that your nuggets are roughly bite and equally sized. This will ensure they all fry at the same rate, and ensure maximum tenderness. Place your prepared quail into a large resealable bag. In a bowl mix the egg, buttermilk, and garlic powder. Pour the mixture in with the quail, seal and refrigerate an hour or so. In a second resealable bag mix the flour, bread crumbs, salt, and baking powder. When you are ready to go, drain the quail, discarding the wet mixture, then place the quail into the dry ingredient mixture bag. Shake. Find your quail nugget and fry until GB&D (Golden Brown and Delicious).
Still not good enough for you? Then pick up some Idaho fry sauce for dipping. So your corner store doesn't carry the stuff, then whip up a batch of your own, I don’t think you’ll regret it.
Kick butt dipping sauce:
- ¼ cup mayonnaise
- 1/8 cup ketchup
- ¼ TB (Tablespoon) plus ¼ TS (Teaspoon) Worcestershire sauce
- ¼ TS garlic powder
- Pinch of salt
- ¼ TS black pepper
For the sauce: Gather ingredients and mix them in a small bowl.
P.S. Beware: this recipe may cause you to become a compulsive quail hunter!
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