Wilderness to Table, Season 1, Episode 1
Quail with Potato Gnocchi
Chef Bri prepares a meal with an Italian twist. She starts with a Whipped Ricotta Salad with Arugula, Basil, Parsley, Heirloom Tomatoes, and Lemon Vinaigrette dressing. For the entrée Chef Bri makes a Potato Gnocchi with Poached Quail, Brown Butter Sage Sauce, Peas, and Parmesan. To top off the meal is the Spiced Espresso Affogato dessert.
To watch Bri walk you through the steps to get your quail ready for the cooler and the trip home, select the link below.
RECIPES FROM THIS EPISODE:
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