If you enjoy game -- and we're not talking about football -- then this recipe is for you.
4 semi boneless quail, marinated in olive oil and chopped herbs (basil, parsley and chives)
1 bunch brussel sprouts, leaves removed one by one
Texas Honeybee Guild "Sweet Nut Thangs" (honey pecans available at Bolsa)
1 cup Dallas Mozzerella Company Goat Cheese
2 cups cornmeal
2 cups all purpose flour
3/4 cups pure maple syrup
2 T baking powder
1 1/2 t baking soda
2 cups sour cream or crème fraiche
2 cups buttermilk
1 stick butter, melted
4 whole eggs
1 T kosher salt
2 cups chicken broth
1 carrot, peeled and diced small
2 stalks celery, diced small
1/2 yellow onion diced small
cayenne pepper to taste
Preheat oven to 350 degrees. Sift cornmeal, flour, baking powder, baking soda and salt into a large mixing bowl and set aside. Whisk eggs, buttermilk, sour cream, maple syrup and melted butter together.
Fold egg mixture into dry ingredients gently, until combined. Crumble half of the goat cheese into the batter and fold gently. Lightly grease a large cast-iron skillet. Preheat skillet in the oven for 10 minutes then pour batter in.
Bake for about one hour or until brown and an inserted toothpick comes out clean. Saute mirepoix (carrots, onion and celery) in oil until tender.
Allow to cool. Crumble cornbread into bowl and add remaining goat cheese crumbles. Add mirepoix and approximately 1 cup chicken stock to moisten.
Turn oven up to 400 degrees. Stuff quail with cornbread mixture and roast for 15-20 minutes. (Remaining stuffing can be cooked in a casserole dish as a side, or next day leftovers).
Sauté brussels sprout leaves in a hot pan with olive oil until browned slightly -- about 30 seconds. Then, season with salt and pepper to taste. Add 2 T chicken stock -- it will splatter so be careful, and add a pat of butter if desired.
Serve quail with brussels sprout leaves and honey pecans. Enjoy!