One of our favorite recipes is this Glazed Quail with Mashed turnips from Jaime Oliver in his book "Jaime's America". It is a rustic but elegant meal and it tastes amazing. The video below shows you how we make it out in the field. You can find the full recipe below the video.
For the Smash:
1/2 lb. turnips, peeled and cut into 1 inch pieces
1/2 lb. potatoes, peeled and cut into 2 inch chunks
sea salt and freshly ground pepper
a large pat of butter
For the Quail:
4 *spatchcocked quail
8 slices of smoked bacon, chopped into 1 inch pieces
A pat of butter
2 heaping tablespoons of brown sugar
1/2 cup worcestershire sauce
Put the turnips into a pan with some cold salted water and bring to a boil. Once boiling, add the potatoes and continue to boil for 10 to 14 minutes, until a small knife goes through them very easily. Drain in a colander, leave to steam dry, then return them to the pan and add a large pat of butter and a good pinch of salt and pepper. Crush with the back of a spoon so they are smashed but still quite rustic and chunky. Taste for flavor and cover with lid or foil while you cook the quail.
Put a large thick-bottomed frying pan or skillet on a high heat. Toss the quail in some olive oil, a pinch of salt and pepper, and a pinch of cayenne. Rube the flavors all over the meat, inside and out, then lay your oiled quail in the hot pan. Cook for about 8 minutes, skin side down, until golden and crispy, then flip them over to the other side for 1 to 2 more minutes.
After the quail have been cooking for a few minutes, add the bacon. It is your job to keep turning things and watching the meat, so use your instincts and *turn the heat up or down as needed. When the quail and bacon are golden all over, turn the heat to low. Add a pat of butter, 1/4 tsp. cayenne and the sugar. Pour in the worcestershire sauce and 1/4 cup of water, stir and jiggle about to create a sweet and spicy glaze.
Remove from heat and serve on top of a heap of turnip smash.
*spatchcocked- split open
* If cooking on a fire like we did just move pan around to a cooler part of the fire to cool down and vice versa.