Quail and Dumplings

      Chicken and Dumplings are always a comfort food favorite.  We have no pheasant left, but about a dozen quail in the freezer.  Using game birds is an easy modification.  Grouse, quail, pheasant are a seldom used recipe in the stock pot with dumplings.  They always seem to fall into the frying pan first.  This recipe still fits the bill of 'Comfort Food', in fact with quail it is an easy one dish meal due to it's size.  The biggest thing to consider when using wild game birds for such a recipe is that they are VERY LEAN.  After all, they're working birds.  They make take a little longer for the meat to 'fall off the bone'.  I admit that my 'homemade dumplings' are the result of Bisquick.  Too easy and always tasty.
      First of all, clean the birds as you normally would, being sure to clean off all feathers.  Leave the bird intact as much as you would a chicken.  Giblets, if saved, are very good chopped and added to the pot.  Keep in mind this is for a single meal.

4 quail cleaned and dressed 

2 celery stalks, chopped

1/2 onion, chopped

1 carrot, chopped

1 bay leaf

1 tsp. thyme

1 ounce dried, or small can mushrooms

1/2 cup fresh or frozen peas

1/4 cup vermouth or sherry

salt and pepper to taste

2 boxes chicken broth or 2 quarts of boiled water w/chicken bullion cubes

Bisquick Baking Mix

      Start with the broth.  Add bay leaf, thyme, liquor, salt n pepper and bring the chicken broth to a heavy simmer, about 200 degrees.  Add the quail intact and cover.  Reduce heat to a low simmer for at least an hour and several hours is okay if checked.  Our RV has a gas stove so even the lowest heat was simmerin' hot.  Because of the leanness of these birds it took mine 2 1/2 hours to begin to get tender enough to watch.  

     

2 1/2 hours in

      The correct temperature here is determined by steaming; look for lots of it.  About 2 to 1/2 hours  into this add the carrot, celery, onion, and mushrooms.  It is a matter of time of course, but when the meat is nearly separating from the bone, it is there.  Some folks remove the meat from the bones at this point, shred it, and then put it back in the broth.  I chose to leave mine on the bone. A mistake I would later regret.  These are much smaller than chickens.  The bones are small and easily end up in a bite when you least expect it.  In the future I would bone the bird and return the meat to the pot.  Add the peas and parsley and recover for 5 minutes. 

Dumplings added....by now the RV really begins to smell wonderful 

      Meanwhile make the dumpling dough according to the Bisquick box directions.  Drop the dough by the tablespoon into the simmering stew.  Leave uncovered and cook over low heat 10 minutes.  Cover and cook for 10 minutes more.   Serve warm in a bowl with dumplings covered with a portion of vegees and quail meat on top.  Maybe some salt and pepper to taste.  It was delicious.  

On the plate, ready for the belly...

     As I type this blog chapter I am moved to think of the husband of one of my former students fighting his hardest to beat cancer.  He loves to hunt birds, a tradition handed down by his father.  When we were invited to their wedding, the groom and I talked quite a bit about Brittany Spaniels and pheasant hunting.  I chat with his wife occasionally online to see how they are doing.  It's hard to be supportive as much as you want when you are on the road.  He and his wife have a lovely daughter and Barb and I both wish him a speedy, healthy recovery and them a fully blessed life.  

"The belly rules the mind"

Spanish Proverb

WiFi courtesy of Verizon MiFi