As part of Pheasants Forever and Quail Forever’s “Path to the Uplands” content series, our goal of “Simplicity in Upland Cooking” is to help you make new upland dishes that are equally easy and delicious.
Presented by Walton’s and featuring Jon Wipfli of Anamale’s BBQ and Walton’s own Jon Trembley, this second episode will teach you how to easily prepare mouthwatering Nashville Hot Quail. Could this possibly be the perfect finger food? We think so.
Now that you know how to make Nashville Hot Quail, here are the ingredients, utensils, and equipment that will help you try this in your own kitchen.
Helpful Utensils & Equipment
- 4 Quail, quartered
- 1 Cup Sliced Red Cabbage
- ½ Cup mayonnaise
- ½ Cup sour cream
- 3 Limes, halved
- 1 Cup Diced cilantro
- ½ Cup sliced green onion
- 1 TBSP Salt
- 1 TBSP Black pepper
- 1 TBSP Nashville Hot Seasoning
- 3 TBSP Olive or grapeseed oil
Interested in trying out another dish? Make sure to check out our Simplicity in Upland Cooking: Pheasant Paillard
About Path to the Uplands
: Hunters have always been wildlife habitat’s strongest advocates, wildlife’s staunchest allies, and publicly accessible lands’ steadiest supporters. The world needs more hunter-conservationists, and specifically more upland bird hunters — lovers of pheasants, quail, prairie grouse and more, and defenders of the wild places these magnificent birds call home. The world also needs more pathways to becoming a hunter or taking up hunting again. That’s what Path to the Uplands is all about. Our goal is for new or emerging hunters to turn to this one-stop content shop for expert help with your journey into — or back to — upland bird hunting.
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