Green Tea-Brined Quail Crepinette


  • 2 quarts water
  • 1/4 cup matcha green tea
  • 1/2 cup sugar
  • 1/2 cup kosher salt
  • 20 black peppercorns
  • 6 fresh bay leaves
  • 1 head black garlic, peeled
  • 6 whole quail breasts, boneless
  • 6 sheets caul fat, about ¼ pound
  • Butter for basting


Heat water to a simmer and add green tea, stir. Add sugar, salt, peppercorns, bay leaves and garlic; cool. Add quail, and brine for 12 to 24 hours.

Remove quail from brine and pat dry. Wrap each quail in a sheet of caul fat. Trim any excess. Roast in a preheated 325°F oven in cast-iron skillet until birds are cooked through. Remove from oven and baste with butter to crisp the caul fat.

Chef-owner Erik Niel, Easy Bistro & Bar and Main Street Meats, Chattanooga, TN, from Food Fanatics Magazine