Wood-Roasted Quail, Collards & Chow Chow


- Ready In:
- 48hrs 20mins
- Ingredients:
- 33
- Serves:
-
4
ingredients
-
For the Quail
- 4 whole quail
- 1 teaspoon sugar
- 1 tablespoon salt
- 1 cup water
- 1 tablespoon white balsamic vinegar
- 1 sprig rosemary, Chopped
- 2 sprigs thyme, Chopped
- 2 garlic cloves, Crushed, chopped
-
For the collards
- 1 bunch of fresh collard greens, Veined, Chopped
- 1⁄4 lb spicy fennel sausage
- 1⁄4 lb smoked bacon, Diced
- 1 small smoked ham hock
- 2 tablespoons safflower oil
- 1 carrot, Diced
- 1 medium onion, Diced
- 2 tablespoons dark brown sugar
- 1⁄4 cup balsamic vinegar
- 1 tablespoon molasses
- 2 cups water
- 1 tablespoon Tabasco sauce
-
For the Chow-Chow
- 1 head green cabbage, Chopped
- 1 small onion, Chopped
- 1 small red pepper, Veined, Diced
- 2 garlic cloves, Chopped
- 1 tablespoon mustard seeds
- 1 tablespoon salt
- 1 teaspoon sugar
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon coriander seed
- 2 tablespoons cider vinegar
- 1 teaspoon ground turmeric
- 1 cinnamon stick
- 1 1⁄2 cups water
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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RECIPE SUBMITTED BY
Food.com
United States
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