Quail and Waffles
Quail and waffles by Durrell Smith
This recipe for quail and waffles was featured in Durrell Smith’s story which is part of the educational video series How To Hunt Upland Birds by Pheasants Forever and Quail Forever. To watch this educational video series go to How To Hunt Upland Birds and learn everything you need to know to get started in upland bird hunting. The course is free, so check it out today!
Durrell Smith and Mark Norquist plucking bobwhite quail in Georgia.
Ingredients
The Quail:
- Plucked or Skinned Quail (1 per person)
- Coriander
- Paprika
- Avocado Oil
- Cracker Barrel Campfire Seasoning
- Salt
- Black Pepper
The Waffles:
- Aunt Jemima’s Pancake Batter (Red Box)
- Cinnamon to taste
- 3 capfuls Vanilla Extract
- Butter
Recipe
Prepare waffle mix and let rest while you grill the quail
Rub each quail with a generous amount of avocado oil and then lightly coat each bird with seasonings.
Grill quail at 400 – 425 degrees (in the oven or heavy covered grill)
Keep quail covered in warm oven for up to 15 minutes (any longer and you risk drying out the birds)
Make waffles on the griddle quickly so they’re hot and the birds don’t dry out.
Serve with syrup and butter, and enjoy!
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