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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.

MEAT PREPARATION:

SPONSORED BY:

Wusthof

Vortex

John Boos

Mossberg

Chefs Choice
Federal Ammo
HHA
Microplane
Anolon
Breville

1 review for Wilderness to Table, Season 1, Episode 1


  1. Jimmy
    5 out of 5

    :

    Bri,

    Great, great, great. My wife we’ll love this. My wife and I are both very good cooks but watching you I can see I have much to learn. I’ve never hunted Quail but this might give me an excuse!

    Love the breadth and depth of videos on Panteao. This is a great addition. My six month streaming ends in Oct 17 but I’ll definitely be renewing.

    Jim, Wetumpka AL

Add a review “Wilderness to Table, Season 1, Episode 1”

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