Quail smoked by the minute, pan-fried seasonal vegetables Recipe

Ingredients:

• 4 quails, cleaned and gutted
• 1 cup wood chips (preferably cherry)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• Assorted seasonal vegetables (carrots, zucchini, broccoli, cauliflower, etc.)
• Salt and pepper to taste

Instructions:

1. Preheat a smoker to 225°F. Add wood chips to the smoker as per manufacturer’s instructions.
2. Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl.
3. Rinse quails and dry with paper towels. Evenly sprinkle seasoning mix on the quails.
4. Place quails in the smoker and smoke for 60-75 minutes, or until the internal temperature reaches 165°F.
5. Meanwhile, preheat olive oil in a large cast-iron skillet over medium-high heat.
6. Trim and cut vegetables into bite-sized pieces. Add vegetables to the skillet and season with salt and pepper to taste, cook for 8-10 minutes or until tender and crisp.
7. Transfer quails to a cutting board and let them rest for 5 minutes.
8. Carve quails into serving pieces and serve over the pan-fried seasonal vegetables.

Verdict:

This recipe for quail smoked by the minute with pan-fried seasonal vegetables is a delicious and elegant meal. The smokiness of the quails pairs perfectly with the tender and crispy vegetables, creating a flavorful and balanced dish.

Serving Suggestions:

This dish can be served with a side of mashed sweet potato or roasted potatoes. A light salad with citrus vinaigrette would also go well with this meal. Serve with your favorite red wine for a well-rounded dinner.