23/08/2026
🔥 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗖𝗹𝗮𝘀𝘀 𝗪𝗮𝗿𝘀 𝗜𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝗥𝗲𝗰𝗶𝗽𝗲 #𝟰
Game meats deserve a place on more dining tables, and Brisbane Valley Quail is the perfect place to start. Prized for its delicate texture and rich, slightly gamey flavour, quail offers an elegant alternative to chicken while remaining wonderfully tender. In this Culinary Class Wars Season 2 inspired dish, it's paired with a savoury roasted garlic-doenjang paste, a buttery jus reduction and a crunchy pine nut crumble for a beautifully balanced combination of earthy, nutty and umami-rich flavours.
Discover something different at Huber's Butchery. Shop Brisbane Valley Quail in-store or online and explore the unique flavours that game meats have to offer.
For the Quail:
2 Brisbane Valley Quails, salt and black pepper, fresh oregano or
thyme, butter.
Garlicky Doenjang Paste:
1 head roasted garlic, 2 tbsp doenjang, 1 to 2 tbsp olive oil, a pinch of black pepper.
Pine Nut Crumble:
50g toasted pine nuts, chopped.
Jus Reduction:
1 shallot (minced), 1 clove garlic (minced), 1 sprig fresh thyme, 200g Freshstock Beef Glaze, 5g cold butter.
Method
Mash together the roasted garlic, doenjang, olive oil and black pepper until smooth. For the jus, sauté the shallot, garlic and thyme until fragrant, then add the Freshstock Beef Glaze and simmer until slightly reduced. Whisk in the cold butter to create a glossy finish.
Debone the quail legs while keeping the skin intact, season the meat with the garlic-doenjang paste and reshape. Butterfly the breast, spread with the garlic-doenjang paste and fresh oregano, then roll into a tight roulade.
Pan-grill the stuffed legs until golden, brush with more garlic-doenjang paste and finish with a light char before coating with the pine nut crumble. Sear and baste the breast roulade with butter until crisp, slice, brush with the garlic-doenjang paste and coat with more pine nut crumble. Serve immediately with the warm jus reduction.
