Honey Fried Quail & Waffles
by Ian Burrow
There’s two reasons I love this meal. The first, it’s simple. You can pull the whole thing off (excluding meat preparation) in about twenty minutes. The second reason I love this meal is because it puts a prairie twist on an iconic dish out of Harlem, New York. I’ve selected quail for this particular recipe but don’t let that limit your imagination. Other upland birds like sage grouse, prairie chicken, or pheasant will work just as well.
Step 1: Go quail hunting.
Step 2: Breast out your birds and brine them for a night.
Step 3: Cook some waffles (I’m not going to even bother trying to explain how to cook waffles. It’s literally explained on every single box of waffle mix ever made). Throw them into the oven or microwave to keep warm while you mess with the rest of the meal.
Step 4: Dip quail breasts into whisked eggs, then coat in flour. Repeat until meat is evenly coated in flour.
Step 5: Heat pan and coat with coconut oil, drizzle raw honey. Keep honey moving in pan, if left dormant it can quickly burn.
Step 6: Fry the quail breast until evenly brown.
Step 7: Top waffles with quail breasts, drizzle with syrup.
OPTIONAL: Pour yourself a tall mimosa.
Credit: I owe Remi Warren for the inspiration for this meal.
