Smoked Quail with Mint
By Jenny Nguyen-Wheatley
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This recipe is inspired by Chef Anthony Warrior of the Absentee Shawnee, Mvskoke and Sicangu tribes. He currently resides near the Rosebud Santee Dakota (Sioux) Reservation. Warrior’s favorite way to prepare quail is with wood and smoke – a fitting preparation for the current “fire issue” of Quail Forever Journal.
The essence of the smoke with the mint and salt adds a whole different element
“One thing I like to do is take wild mint on the ground ... You take coarse salt and muddle it with the wild mint. And you can season the bird with the mint salt. Then put the bird on the wood fire. The essence of the smoke with the mint and salt adds a whole different element,” Warrior says.
Pheasant Bolognese
Smoked Quail with Mint
- 8 whole quail, skin on
- ¼ cup packed fresh mint leaves
- 1 teaspoon coarse salt
- Onion powder, to taste
- 3 tablespoons rendered melted duck fat, or oil
SPECIAL EQUIPMENT: MORTAR AND PESTLE
1) Place mint leaves and coarse salt in a mortar and pestle. Pound and grind to make a rub. Heat a smoker to 275°. Truss quail with kitchen twine (optional).
2) Lightly brush the quail all over with melted duck fat and season with the mint salt and onion powder. Place quail, breast side up, on the smoker and smoke for 1 hour at 275°. Brush the remaining duck fat onto the quail halfway through cooking and at the end.
This story appeared in Spring 2025 Quail Forever Journal. If you enjoyed it and would like to see more delicious recipes in the pages of the magazine, become a Quail Forever member today!