5 Recipes for Game Birds

Focaccia-Stuffed Squab with Bean Stew © John Kernick
By F&W Editors Posted October 30, 2014

Chef Aaron Barnett of Portland’s St. Jack is enthusiastic about game birds—so much so that last year he won Oregon’s annual Wild About Game competition with his guinea hen.

Chef Aaron Barnett of Portland’s St. Jack is enthusiastic about game birds—so much so that last year he won Oregon’s annual Wild About Game competition with his guinea hen.

He predicts that in the near future more people will start taking notice of how delicious game birds can be. “People are going to start respecting things other than duck,” he says. “I love all the little birds: quail, squab, poussin.”

Here, five fantastic recipes for all the little birds Barnett wants you to get to know.

1. Roast Squab with Bacon and Grapes 
Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that’s salty, sweet, crispy and juicy all at the same time.

2. Grilled Quail with Spinach-Pomegranate Salad 
Quail meat has a sweet, slightly rich flavor that’s incredible with the juicy, tart pomegranate seeds in the spinach salad.

3. Roasted Poussins with Anchovy–Mustard Pan Sauce 
This simple recipe pairs tender poussin with a sharp and briny anchovy-mustard sauce.

4. Focaccia-Stuffed Squab with Bean Stew 
In Italy, it’s traditional to stuff birds with bread, but in this recipe, squab is stuffed with herb-studded focaccia for more flavor.

5. Tandoori Marinated Quail 
These grilled quail are seasoned with a super–simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within.

Related: 34 Great Roast Chicken Recipes
23 Ways to Cook with Rotisserie Chicken
Best Fried Chicken in the U.S.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet