Chris Hastings' Quail on Hunter Style Pirlou Recipe

7th Edition
Whole Roasted Bob White Quail on Hunter Style Pirlou

Pirlou Serves 4

8 Whole quail – plucked, skin on
8 Sage leaves
16 Thyme sprigs
Salt and pepper

Stuff each quail cavity with 1 sage leaf, 2 thyme sprigs, salt and black pepper. Truss the quail. Season the outside with salt and pepper. In a Le Creuset sauté pan, heat 2 teaspoons of peanut oil to a smoking point. Brown the quail on all sides. Remove quail and discard the oil from the pan. Place quail back in pan. Roast in 400° oven for 8 minutes.

2 - Tsp. butter
2 - Tsp. olive oil
1 - Large onion diced
½ cup of Carolina Gold rice from Anson Mills
½ cup total of fine dice of carrots, celery, onion and leek - equal parts
2 - Tsp. raw wild boar sausage
1 - Tsp. duck liver
1 - Tsp. wild boar bacon
1 - Tsp. duck giblets (cooked and diced)
4 - Cups of duck stock or chicken broth
1 - Tsp. fresh thyme
1 - Tsp. fresh sage
1 - Tsp. fresh parsley
1 - Tsp. fresh chives

To prepare the pirlou, heat 2 tsp. of butter with 2 tsp. of the olive oil. Add the onion and sauté until translucent. Add the Carolina Gold rice and sauté for several minutes thoroughly coating the rice with the oil. Add 4 oz. of the stock at a time slowly cooking to allow the broth to absorb into the rice. Continue this step until the rice is al dente - or firm but tender. If more stock is necessary add it, but if less is needed do not add all of the stock. Once cooked, place onto a sheet pan to cool. Refrigerate for up to 4 hours until ready to finish the dish.

Using a heavy bottom Le Creuset sauce pan, cook the sausage, duck liver and the giblets for one minute. Add the vegetables and sauté for 3 minutes over a medium heat. Add the fresh thyme and sage. Add 4 oz. of stock. Add the rice and cook slowly until the rice has absorbed most of the stock and is creamy and moist. At this point add the butter and the fresh parsley and chives.

To serve, top the pirlou with quail. Garnish with fried sage leaves.

© 2012- Hot and Hot Fish Club
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