The wife is afflicted with a seasonally induced craving for cranberry sauce, and she’s been buying bags of berries on a regular basis. Yesterday, she made a big pot of sauce, and then asked me “what do we have in the freezer that goes with cranberry sauce?” The answer: “Quail.” In this way was dinner determined.
I had various pieces of a goose undergoing various operations in fridge, stove, and oven, so I figured I’d take advantage of the large amounts of fat and stock which were being generated. Fat and stock pretty much equals gravy, so I figured I’d go all Southern-fried on their tiny asses. I soaked the four little semi-boneless birds in buttermilk for a couple of hours, then dredged them in flour seasoned with smoked paprika, salt, pepper, and 5-spice. While they fried, I made a pot of polenta, and whisked up some gravy with goose fat and goose phở. And steamed some kale.
This was every bit as good as it sounds. Kinda Thanksgiving-y, too, which is good, because I won’t be posting again until next week. Happy overeating and fighting with your obnoxious relatives to all.