Recipe: Chef Gerard Thompson’s Grilled Quail

Sep 17, 2019 | Live Rough Creek

One of the best parts about owning a vacation home at Rough Creek Lodge is preparing a delicious feast using your own fresh catch after a day spend roaming vast acres of prime hunting land. Chef Gerard Thompson’s Grilled Quail with Sherry Maple Glaze recipe adds a fall-inspired twist that will turn this classic dish into a surefire family favorite.

 
INGREDIENTS

For the Marinade:

  • 8 Texas quail
  • 1 lemon, zested
  • 1 shallot, finely chopped
  • 2 garlic clove, finely chopped
  • 1 tbsp chopped fresh thyme
  • ½ cup grapeseed oil
  • Rough Creek Chili Seasoning

For the Glaze:

  • ½ cup 100% pure maple syrup
  • ½ cup sherry vinegar

For the Poblano Pepper Cheddar Cheese Grits:

  • 1 qt water or lite chicken broth
  • 1 cup Homestead Grits Mills’ Stone Ground Grits
  • 2 tbsp unsalted butter
  • 2 fresh grilled poblano peppers, diced and seeded
  • ½ cup diced tasso ham
  • ½ cup grated cheddar cheese
  • salt and pepper to taste

 

DIRECTIONS – GLAZE

  1. Add ingredients to a pot and boil.
  2. Reduce until you it reaches a syrup consistency.

DIRECTIONS – QUAIL

  1. Add quail and marinate for up to 4 hours.
  2. Remove from marinade, season with salt and pepper.
  3. Grill over hot fire until cooked through.
  4. Place quail on plate and drizzle with a little of the glaze.

DIRECTIONS – GRITS

  1. Heat water or chicken broth.
  2. Season with salt, pepper, and butter.
  3. Whisk in grits.
  4. Cook for 20-30 minutes, stirring constantly.
  5. Add poblano peppers, tasso ham, and cheddar cheese.
  6. Continue cooking for 5 more minutes.
  7. Adjust with salt and pepper as needed.