October in Texas doesn’t always mean cool weather, but it does mean the beginning of quail season. At Anthony’s in Houston, chef Bruce McMillian stuffs the small succulent birds with seasoned wild rice and couscous, roasts them to a turn, and finishes them with a garnet-hued blackberry sauce. Hunters may prefer to stalk their own wild quail; McMillian encourages shoppers to track down the farm-raised, deboned variety at specialty meat markets and grocery stores. Surrounded by colorful autumn greens wilted in a garlic-tinged olive oil, the bird on your plate makes a perfect light supper on a sultry Texas fall night. Small succulent birds stuffed with seasoned wild rice and couscous, roasted to a turn, and finished with a garnet-hued blackberry sauce.
Try Anthony’s recipe for Stuffed Quail with Blackberry Essence on a bed of Wilted Autumn Greens