Presented by Walton’s, Pheasants Forever and Quail Forever’s “A Bird in the Bag” video series will help you translate success in the field to your table via step-by-step videos, ingredient lists, and suggested utensils and equipment to help you create delicious upland themed meals.
Featuring Jon Wipfli of Anamale’s BBQ and Jon Trembley of Walton’s, the second episode in this series will teach you how to easily prepare mouthwatering quail meatballs and crowd-pleasing smashed potatoes.
Now that you know how it’s done, here are the ingredients, utensils, and equipment that will help you try this in your own kitchen.
Ingredient List
- 1 LB deboned quail or pheasant meat
- 1 Cup minced onion
- 1/3 Cup minced garlic
- ¼ Cup minced thyme
- 1/3 LB Chopped bacon
- 2 Cups Large bread crumbs
- 1 Cup Whole milk
- 1 LB Boiled potatoes
- 3 TBS Mango habanero jam
- ½ TBS Salt
- ½ TBS Black pepper
- 1 TBS Walton’s QF Bold BBQ Quail Seasoning
- 1 TBS Sugar
- ¼ Cup Sliced jalapenos
- ½ Cup Olive or grapeseed oil
Helpful Utensils & Equipment
Did you miss the first episode in this series? View Episode One’s amazing Crispy Half Roasted Pheasant HERE.