Pecan Wood-grilled Quail, Jalapeño-Sausage Dressing, and Green Tomato-Golden Raisin Chutney

Adapted by
December 2011
Yield: 6 Servings


Jalapeño-Sausage Dressing
1 tablespoon vegetable oil
½ pound jalapeño sausage
1 cup diced Texas 1015 onion
½ cup diced celery
½ cup diced bell pepper
1 tablespoon chopped fresh thyme
¼ cup sliced green onions
4 cups diced day-old yeast roll or brioche
2 eggs
1 cup white pork stock
½ cup melted butter
Salt and freshly ground black pepper
Green Tomato-Golden Raisin Chutney
2 tablespoons vegetable oil
1 cup julienned Texas 1015 onion onion
3 green tomatoes, medium diced
¼ cup golden raisins
4 tablespoons apple cider vinegar
½ cup brown sugar
1 cinnamon stick
2 tablespoons juniper berries, lightly crushed
1 tablespoon ground cloves
2 bay leaves
2 cloves garlic, minced
Pinch nutmeg
Salt and freshly ground black pepper
Grilled Quail
¼ cup vegetable oil
12 semi-boneless quail
Salt and freshly ground black pepper
Melted butter
To Assemble and Serve
Quail stock, warmed


For the Jalapeño-Sausage Dressing:
Preheat oven to 325°F. In a medium sauté pan on high heat, brown the sausage lightly and crumble in the pan with a spoon. At the first sign of browning, add the onions, celery, and bell pepper, and sweat until translucent. Remove the sausage-vegetable mixture from the pan and combine with the thyme, green onions, and bread. In a separate bowl, whisk the eggs, stock, and butter. Combine with bread mixture and season with salt and pepper. Pour the mixture into a baking dish and bake at for 20 to 25 minutes or until baked through. Remove from the oven and cool. Cut the dressing into 6 rings with a 2½-inch biscuit cutter.

For the Green Tomato-Golden Raisin Chutney:
In a saucepan, heat the oil over medium high heat, add the onions and sweat until translucent. Add the green tomatoes, raisins, vinegar, sugar, cinnamon, juniper berries, cloves, bay leaves, garlic, and nutmeg, and cook at medium simmer for 15 to 20 minutes until tomatoes are tender. Season with salt and pepper.

For the Grilled Quail:
Rub the quail with oil and season with salt and pepper. Put the quail breast side down on hot wood burning grill, prepared with pecan wood. After 2 minutes turn 90° and cook 2 minutes more. Turn over and brush with melted butter. Cook for 2 minutes, then turn 90° and cook 2 minutes more. Baste with butter throughout grilling. Remove from heat and rest 5 minutes.

To Assemble and Serve:
Reheat the rings of Jalapeño-Sausage Dressing, and plate at the rear of the plate. Spoon the Green Tomato-Golden Raisin Chutney onto the dressing so it falls onto center of the plate. Plate a Grilled Quail so that the legs lean against the dressing on either side of the chutney.  Finish with a drizzle of quail stock.