November, 2025 | Manchester Farms Quail

Stuffed Manchester Farms Quail with Strawberry Balsamic Glaze

By QuailNovember 10, 2025Recipe

Stuffed Manchester Farms Quail with Strawberry Balsamic Glaze Serves: 2 Ingredients For strawberry balsamic glaze: 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar Pinch salt and black pepper  ½ teaspoon sugar 1 strawberry, thinly sliced For quail: 2 Manchester Farms semiboneless whole quail (link https://manchester-farms-quail.myshopify.com/products/53012-european-style-semi-boneless-quail-natural-3oz-avg-6-4-ct 4 tablespoons olive oil, divided ¼ fennel bulb, minced  ½ […]

Manchester Farms Quail with Sweet Corn and Vidalia Onion Relish

By QuailNovember 10, 2025Recipe

Manchester Farms Quail with Sweet Corn and Vidalia Onion Relish Serves: 6 Ingredients 1 cup brown sugar 1 cup kosher salt ½ vanilla bean, split and seeds scraped 1 tablespoon black peppercorns, toasted 5 arbol chilies, roughly chopped 6 Manchester Farms semi-boneless quail 4-5 tablespoons olive oil Sweet corn and Vidalia onion relish Cured Manchester Farms Quail 2 […]

Manchester Farms Grilled Quail with Yellow Adluh Grits

By QuailNovember 10, 2025Recipe

Manchester Farms Grilled Quail with Yellow Adluh Grits Serves: 2 Directions Mise en Place Dry Rub Quail, allow to sit for 24 hours Simmer Water, Butter and Buttermilk in a 2 qt saucepan Season to Taste Add Grits and whisk vigorously, removing all lumps and ensuring nothing is stuck to the bottom of the pan […]

Fennel Roasted Quail by Chef Amethyst Ganaway

By QuailNovember 10, 2025Recipe

Fennel Roasted Quail by Chef Amethyst Ganaway Cook Time: 30 minutes Serves 4 4 Manchester Farms quail, cleaned and spatchcocked 2 tablespoons olive oil 2 teaspoons kosher salt 1 1/2 teaspoons ground black pepper 2 large heads of Certified SC Grown fennel (about 2 pounds) 2 cups low sodium chicken stock or broth Fennel is […]

Buttermilk Fried Manchester Farms Quail with Chile Honey Drizzle

By QuailNovember 10, 2025Recipe

Buttermilk Fried Manchester Farms Quail with Chile Honey Drizzle Serves: 4 For the Chile-Honey Drizzle *Makes ¼ cup ¼ cup honey ¼ cup sherry vinegar ½ teaspoon red pepper flakes, or more to taste ¼ teaspoon salt For the chicken 1 cup buttermilk ¼ cup cayenne-based hot sauce (Satterfield uses Frank’s Red Hot or Texas Pete) 2 teaspoons […]