Yield: Serves 4

Ingredients
-2 ea. Quail (Cut in half lengthwise)
-4 ea. Tangerine (Cut in half)
-1 ea Stalk Lemongrass
-1 lb. Ginger (Peeled, slice)
-16 ea. Sprigs Thyme
-4 oz Garlic (Mince)
-S & P TT
1.)    Mince the garlic, peel and clean the ginger.
2.)    Slice the ginger in even slices.
3.)    Put in quail the halved tangerines, ginger slices, minced garlic, and 8 ea. Thyme sprigs in the quail.
4.)    Sear the quail on one side and finish in the indirect oven.
5.)    Cook until the internal temperature reaches 165 degrees.
 
Brine
-1 ea. Orange (Zest, Juice)
-1 ea. Lemon (Zest, Juice)
-1 ea. Lime (Zest, Juice)
-6 oz. Granulated Sugar
-4 oz. Kosher Salt
-1 qt. Water
 
1.)    Combine all of the ingredients, until the salt and sugar are dissolved.
2.)    Place the quail in brine for 1 hour.
3.)    Take out of brine and stuff the quail.
 
Saute Root Vegetable Hash
-1 ea. Rutabaga (Medium Dice)
-1 ea. Turnip (Medium Dice)
-2 ea. Large Carrot (Medium Dice)
-1 ea. Small Butternut Squash (Medium Dice)
-S & P TT
-2 oz. Thyme
-2 oz. Olive oil
 
1.)    Clean all the root vegetables.
2.)    Cut all the vegetables medium dice.
3.)    Combine the thyme, oil, salt, and pepper in a bowl.
4.)    Saute the root vegetables until fork tender.
5.)    Enjoy!!