Wood-Roasted Quail, Collards & Chow Chow

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READY IN: 48hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the quail:
  • Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.
  • Grill Quail over hickory.
  • For the collards:
  • In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.
  • Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.
  • Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.
  • For the Chow-Chow (prepare 48 hours in advance):
  • Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.
  • Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.
  • Serve grilled quail on collard greens and top with Chow-Chow.
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