The Ultimate Smoked Quail with Garlic Sauce Extravaganza

Description:
Experience a culinary delight with the ultimate Smoked Quail with Garlic Sauce Extravaganza. This sophisticated dish combines the tender, smoky flavors of quail with the rich and creamy essence of garlic sauce, providing a gourmet dining experience perfect for special occasions.

Recipe:

Ingredients:

4 quail, cleaned and prepared
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 cups wood chips, for smoking
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons unsalted butter
1 tablespoon fresh parsley, chopped (optional)

Instructions:

Prep the Quail:
- Rub the quail evenly with olive oil. Season them generously with salt and freshly ground black pepper.
Prepare the Smoker:
- Soak the wood chips in water for at least 30 minutes.
- Preheat your smoker to 225°F (about 110°C). Place the soaked wood chips into the smoker’s smoking tray or box.
Smoke the Quail:
- Place the seasoned quail on the smoker grate. Smoke for 1.5 to 2 hours, or until the internal temperature of the quail reaches 165°F (about 74°C).
- Remove the quail from the smoker and let them rest for a few minutes before serving.
Make the Garlic Sauce:
- In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 2 minutes.
- Add the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and let it cook for about 5-7 minutes until the sauce has thickened.
- Season with salt and pepper to taste. If desired, stir in the chopped fresh parsley for added flavor and color.
Assemble the Dish:
- Serve the smoked quail on a plate and drizzle generously with the garlic sauce.
- For a complete meal, pair with a side of roasted vegetables, mashed potatoes, or a fresh salad.