Grilled Rooster-Seasoned Quail with Fondant Potatoes and Wild Greens

Wildlife Seasonings Grilled Quail with Fondant Potatoes

• Main Dish
• American
• Serves 4
• About 1 hour

Recipe by Wildlife Seasonings Kitchen

Grilled quail seasoned with Rooster Untamed Rub, served over peppery greens with buttery fondant potatoes and flaky Maldon salt.

Ingredients

Fondant Potatoes

• 4 large russet potatoes, peeled
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cups chicken stock
• 4 sprigs fresh thyme
• Maldon sea salt

Quail

• 8 whole quail, butterflied
• 2 tablespoons Rooster Untamed Rub Add to Cart
• 2 tablespoons olive oil

For Serving

• 4 cups wild greens, such as watercress, young dandelion greens, chickweed or mixed field greens
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Directions

1. Heat the oven to 400°F.
2. Prepare the potatoes. Cut each peeled potato crosswise into two thick rounds, about 1 1/2 inches thick. Use a 2 1/2-inch round cutter, if desired, to make uniform cylinders.
3. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the potato rounds and cook until deeply golden brown on the first side, about 5 minutes. Turn the potatoes and add the butter and thyme.
4. Once the butter is foaming, spoon it over the potatoes for 1 minute. Add the chicken stock carefully; it should come about halfway up the sides of the potatoes.
5. Transfer the skillet to the oven and cook until the potatoes are tender and most of the stock has been absorbed, about 25 to 30 minutes. Turn the potatoes once during cooking if needed. Keep warm.
6. While the potatoes cook, prepare the quail. Rub the butterflied quail all over with Rooster Untamed Rub and olive oil.
7. Heat a grill or grill pan over medium-high heat. Grill the quail skin-side down first, pressing lightly so the skin makes good contact with the grates. Cook for 4 to 5 minutes per side, until the skin is browned and crisp and the quail are cooked through. Transfer to a platter and let rest for 5 minutes.
8. Toss the wild greens with the olive oil and lemon juice. Divide the greens among four plates and arrange two quail on each plate. Serve with the fondant potatoes.
9. Finish the potatoes with Maldon sea salt and serve immediately.

Ingredient Note: Foraged greens can make this dish especially fitting for a hunting camp or early-season outdoor meal. Use only plants you can identify with certainty and that were gathered from a safe, unsprayed area.