The start of hunting season is a special delight, as is cooking game. Ducks, teals, quails, and partridges are among the most tender and flavorful. Ducks and teals have rich red meat, while quails and partridges boast delicate white meat. During the season, it’s recommended to let the plucked game rest for 3–4 days (or up to a week in cooler weather) in the refrigerator, with thyme or rosemary sprigs placed in the cavity to enhance the flavor. This aging process allows the meat to tenderize and develop. Only after this step do we clean and singe the bird.
- 2 teals or quails (or 1 larger bird)
- 25 ml olive oil
- a pinch of freshly ground black pepper
- 100 g tomato sauce or high-quality ketchup
- 50 ml maple syrup (or substitute with 2 tbsp. liquid honey)
- 2 tsp. Tabasco sauce
- 1/2 tsp. chili powder
- 2-3 tbsp. Worcester sauce
- 50-75 ml port wine
Start by measuring out all the sauce ingredients with a 50 ml shot glass and mix them thoroughly to create a rich glaze.
Prepare the bird as you would for Chicken Tabaka by cutting along the breastbone and flattening the bird like a book. Marinate the bird in the sauce for 5–15 minutes (or longer if desired), turning occasionally to coat evenly.
Preheat the oven to 180°C. Place the bird on a baking tray and generously brush it with the glaze. Bake for 20–25 minutes, depending on the size of the bird (larger birds like ducks or partridges may require 45–50 minutes). Serve with mashed potatoes, polenta, and vegetables.
The same marinade works wonderfully for grilling or cooking over coals.
The baked glaze resembles a classic barbecue sauce, perfectly complementing the rich liver-like flavor of teal, the tender white meat of quails, and the aromatic red meat of ducks. If there’s leftover meat (in case you’ve had an abundance of game), store it in the fridge to use later for pasta or burgers.
Start by measuring out all the sauce ingredients with a 50 ml shot glass and mix them thoroughly to create a rich glaze.
Prepare the bird as you would for Chicken Tabaka by cutting along the breastbone and flattening the bird like a book. Marinate the bird in the sauce for 5–15 minutes (or longer if desired), turning occasionally to coat evenly.
Preheat the oven to 180°C. Place the bird on a baking tray and generously brush it with the glaze. Bake for 20–25 minutes, depending on the size of the bird (larger birds like ducks or partridges may require 45–50 minutes). Serve with mashed potatoes, polenta, and vegetables.
The same marinade works wonderfully for grilling or cooking over coals.
The baked glaze resembles a classic barbecue sauce, perfectly complementing the rich liver-like flavor of teal, the tender white meat of quails, and the aromatic red meat of ducks. If there’s leftover meat (in case you’ve had an abundance of game), store it in the fridge to use later for pasta or burgers.
