Be it Fin, Feather or Fur – I think the decor of a hunting lodge should be as inspiring as the hunt!
We are over at the Women’s Outdoor News with a new post:
http://www.womensoutdoornews.com/2015/09/how-to-lodge-decor-to-inspire-the-hunt
This hand painted quail mount features a taxidermy BobWhite quail flying across a hand painted prairie. San Antonio artist, Rita Schimpff captures a rising quail on her large panel she calls the Heritage Stag – designed to also be used for Elk and Stag it works with birds as well.
Do you want to remember that famous ‘quail double’ you shot on a beautiful crisp day? Well, just add one more to the board. The panel shows off the painting and quail by framing them with ornate oak leaves & acorns – Old World Style.
5 quail breasts
Grapeseed or Olive Oil 2 Tbsp
chicken broth 1 cup
white wine 1/4 cup (optional)
capers 2 Tbsp
Clean birds and rid of any shot, feathers and blood. Filet off bone and pat dry. Dust with flour that has been seasoned with a little salt and pepper.
Pour oil in bottom of cast iron skillet and heat, place birds in an brown quickly on both sides.
Roll birds in 1/4 cup white wine if desired. Then slowly pour in chicken broth to make sauce. If it thickens too quickly add a little more wine or broth. Add capers and serve over rice or noodles. Do not overcook, these quail are best medium rare to medium.
Serves 2
