Buttermilk-Fried Quail with Blackberry Dressing

Irv Miller

Ingredients:

For the dressing:

8 cups crumbled cornbread
1 1/2 cups small-chopped andouille sausage
1 cup small-chopped yellow onions
1/2 stick (2-ounces) unsalted butter
1/2 cup small-chopped celery with leaves
1/8 cup chopped fresh sage leaves
1/8 cup chopped parsley
1/2 teaspoon celery salt
2 eggs, whisked
2-3 cups chicken broth
Pinch kosher salt
Dash freshly ground black pepper
2 cups fresh blackberries

For the quail:

8 semi-boneless quail
2 cups buttermilk
2 cups all-purpose flour
1/2 teaspoon cayenne
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon smoky sweet paprika (La Chinata brand preferred)
1 teaspoon freshly ground black pepper
1 quart vegetable or peanut oil for skillet frying
Pinch kosher salt

Bourbon blackberry sauce:

1 cup fresh blackberries
1 tablespoon sliced shallots
1/4 cup pure maple syrup
1/2 cup bourbon
1/2 cup ruby port wine
6 ounces demi-glace

Instructions:

For the dressing: Preheat oven to 375°F. Coat a 9 x 13 x 2-inch pan with pan spray. Place cornbread into a large mixing bowl and crumble into small pieces. Place a large skillet over medium-high heat and add the sausage. Sauté for 8 to 10 minutes till sausage is slightly brown on the edges. Use a slotted spoon and add the sausage with drippings to the crumbled cornbread.

Place the same skillet on medium heat and add butter, onions, and celery. Stir vegetables occasionally until they become tender, 8 to 10 minutes. Add the sage and parsley and stir in to blend well. Pour all the cooked vegetables over the cornbread mixture and blend well.

In a small bowl whisk together the eggs and half the broth, and then pour into cornbread mixture. Gently fold fresh blackberries into the dressing. Taste and adjust seasoning with salt and pepper. Form into casserole dish. Pour over remaining broth, cover with foil, and bake at 350°F for 40 minutes.

For the quail: In a medium bowl, combine flour, onion, garlic, paprika, black pepper, and cayenne and then set aside. Submerge cut-up quail in buttermilk for 15 minutes. Remove from buttermilk and dip each quail piece individually into the flour and spice mixture

Bourbon Blackberry sauce: Place a pan over medium heat and add shallots, berries, syrup, and bourbon. Let reduce by half, 20 to 30 minutes, and then add the demi-glace and simmer another 15 minutes. Taste, and adjust seasoning with salt if necessary. Sauce should be slightly thick. Strain and reserve.

To assemble: Place a heavy-duty skillet over medium heat; add the frying oil and use a thermometer to reach 350°F. Place coated quail into heated frying oil for 3 to 4 minutes. Remove quail from hot oil and drain on a plate lined with paper towels. Season with salt while still hot. Place a large spoonful or a scoop of dressing onto individual plates. Place fried quail on top of dressing and spoon strained sauce over top of the quail and around the dressing. Serve immediately.