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