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Juicy, crunchy, exceptionally flavorful fried quail is just the party food you've been craving.

Don’t say “farm to table” unless you really mean it! For those who practice the age-old survival methods of foraging and hunting (now vastly more fun as a hobby than as a matter of life and death), there is food writer Susan L. Ebert’s new cookbook. If you’re looking to discover your inner outdoorsy side, pick a recipe and a gun, rod or sturdy pair of gardening gloves, and get ready to cook from scratch. 

You just can’t go wrong with Texas-style chicken-fried quail, especially if hungry men are around.

Reprinted with permission from The Field to Table Cookbook