Wood-Roasted Quail, Collards & Chow Chow Recipe

Name: Wood-Roasted Quail, Collards & Chow Chow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Quail; 4 whole quail; 1 teaspoon sugar; 1 tablespoon salt; 1 cup water; 1 tablespoon white balsamic vinegar; 1 sprig rosemary, Chopped; 2 sprigs thyme, Chopped; 2 garlic cloves, Crushed, chopped; For the collards; 1 bunch of fresh collard greens, Veined, Chopped; 1/4 lb spicy fennel sausage; 1/4 lb smoked bacon, Diced; 1 small smoked ham hock; 2 tablespoons safflower oil; 1 carrot, Diced; 1 medium onion, Diced; 2 tablespoons dark brown sugar; 1/4 cup balsamic vinegar; 1 tablespoon molasses; 2 cups water; 1 tablespoon Tabasco sauce; For the Chow-Chow; 1 head green cabbage, Chopped; 1 small onion, Chopped; 1 small red pepper, Veined, Diced; 2 garlic cloves, Chopped; 1 tablespoon mustard seeds; 1 tablespoon salt; 1 teaspoon sugar

Servings: persons

For the Quail
4 whole quail
1 teaspoon sugar
1 tablespoon salt
1 cup water
1 tablespoon white balsamic vinegar
1 sprig rosemary, Chopped
2 sprigs thyme, Chopped
2 garlic cloves, Crushed, chopped
For the collards
1 bunch of fresh collard greens, Veined, Chopped
1/4 lb spicy fennel sausage
1/4 lb smoked bacon, Diced
1 small smoked ham hock
2 tablespoons safflower oil
1 carrot, Diced
1 medium onion, Diced
2 tablespoons dark brown sugar
1/4 cup balsamic vinegar
1 tablespoon molasses
2 cups water
1 tablespoon Tabasco sauce
For the Chow-Chow
1 head green cabbage, Chopped
1 small onion, Chopped
1 small red pepper, Veined, Diced
2 garlic cloves, Chopped
1 tablespoon mustard seeds
1 tablespoon salt
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 teaspoon coriander seed
2 tablespoons cider vinegar
1 teaspoon ground turmeric
1 cinnamon stick
1 1/2 cups water

1
For the quail:
2
Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.
3
Grill Quail over hickory.
4
For the collards:
5
In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.
6
Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.
7
Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.
8
For the Chow-Chow (prepare 48 hours in advance):
9
Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.
10
Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.
11
Serve grilled quail on collard greens and top with Chow-Chow.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: For the Quail, 4 whole quail, 1 teaspoon sugar, 1 tablespoon salt, and more.

Yes, Wood-Roasted Quail, Collards & Chow Chow falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wood-Roasted Quail, Collards & Chow Chow

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions