Page 10 - Jan/Feb 2022 Outdoor Oklahoma Magazine
P. 10

Wild About


                 By Lukas Leaf                                    upside. There’s nothing wrong with substituting another wild game
                   Sometimes you just need to mix it up and have some fun in the   for the quail in the Tinga (shredded meat in chili sauce). Other upland
                 kitchen. What’s better than re-creating a fast-food favorite at home?   gamebirds, duck or goose, steak from elk or deer, and ground meat of
                 Enter Quail Crunchy Wrap Pockets. One of these handheld wonders   any kind all come to mind as fine substitutes for quail.
                 checks all the boxes: messy, entertaining, another way to use the meat   Feeling a little adventurous? Pop those quail in a smoker before
                 from quail or any other gamebird.                adding the meat to the slow-cooker for an added layer of flavor.
                   By the way, napkins and your favorite hot sauce are must-haves.  Lunch, dinner or party time, these Quail Crunchy Wrap Pockets
                   Slow-cooker dishes are fantastic for using up those last couple of   have got you covered.
                 birds in the freezer. And the versatility of a Crunchy Wrap is a definite   Cook time: 3 hours. Serves 6.

               Ingredients for Pulled Quail Tinga    Directions
               4-5 whole quail breasts               • Puree all Tinga ingredients smooth except for quail and sliced onion. Add quail breasts
                (or equal amount of other wild game meat)  and sliced onion to the slow-cooker. Pour Tinga mixture over quail and lightly mix
               1 can chipotle peppers in adobo sauce  everything. Cook on high for 2-3 hours or until tender. Remove from heat and let cool.
               1 medium yellow onion, sliced         • Shred quail meat by hand and discard bones. Mix Tinga sauce and shredded quail
               1/2 cup wild game or chicken stock    together and place in a saute pan. Cook Tinga on medium heat for 5-10 minutes until
               2 teaspoons cumin                     sauce begins to thicken. Set aside to slightly cool.
               2 teaspoons oregano
               1 teaspoon kosher salt                • Prepare ingredients to assemble Crunchy Wraps: cut vegetables and open containers so
                                                     everything is easily accessible.
               Ingredients for Crunchy Wraps         • To assemble: Heat a tortilla in the microwave for only 20 seconds so it doesn’t break when

               Pulled Quail Tinga                    you fold it around the Crunchy Wrap filling. Start by putting an even, thin layer of refried
               6 large burrito-size flour tortillas  beans in the center, add a layer of Quail Tinga over the beans, drizzle some nacho cheese over
               6 crunchy tostadas                    Tinga, and finish with diced tomato and shredded lettuce. Spread sour cream over tostada
               1 bag shredded cheese of choice       and place the sour cream side down over the filling. Drizzle with more nacho cheese and add
               2 cups shredded lettuce of choice     some shredded cheese. Fold the outside of the tortilla over the center, creating folds as you go
               1 can nacho cheese sauce              until completely sealed. Press down and set aside for finishing on stovetop.
               2 Roma tomatoes, diced                • To finish: Heat a saute pan or cast-iron skillet to medium-high on stove. Add a small
               1 can refried beans                   amount of canola oil and use a paper towel to wipe the pan so it is thinly coated with oil.
               1 cup sour cream                      Place Crunchy Wrap folded side down in the pan. With slight pressure, press down on
               Hot sauce of your choice              Crunchy Wrap so it comes in complete contact with the pan. Cook for 30 seconds or until
               2 tablespoons canola oil              tortilla is fully sealed and crispy brown on the outside. Repeat on the other side. Serve
                                                     immediately with your favorite hot sauce and accompaniments.
               Lukas Leaf is lead chef at Modern Carnivore (
               when he’s not hunting, fishing or working for Sportsmen for the  • Tip: Save the breasted quail carcasses to make a flavorful stock to add to soups, stews
               Boundary Waters as executive director.
                                                     and braised meats.
               Recipe courtesy of Quail Forever: Gamebird Gourmet
               8                                                                              Off the Beaten Path

        OutdoorOK-2022-January-February.indd   8                                                             12/29/2021      8:28:35  AM
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