Barbeque Quail Sliders with General Tso’s Sauce

Nestled somewhere in a deep sea of purple Texas sage is one of the most incredible eating birds on the planet— that’s if you’re quick enough to shoulder your shotgun and acquire your target.

Here in Texas, we’re blessed with a great population of Bobwhite quail. They’re quick to flush, fun to hunt and are an absolute treat to prepare in the kitchen. To me, quail is truly the perfect game bird to cook. They’re incredibly juicy, super tender and just the right size for one person. And, unlike some smaller game birds, the breast meat from just one quail makes a hearty appetizer by itself.

What I like most about this recipe is that it really doesn’t take a whole bunch of quail to make a good number of sliders. Based on the average slider bun, the meat from one quail breast is exactly the right portion for each serving.

Before starting on this recipe, a quick word of advice on the General Tso’s sauce. Because this sauce has a bit of cornstarch in it for thickening purposes, it cannot be made ahead of time. So, give yourself 10 minutes before plating to whip up a batch of this sauce and you’ll be ready for assembly time.

Barbeque Quail Sliders with General Tso’s Sauce

Yield, 16 sliders

Quail Slider Ingredients

• 16 boneless quail breasts, skin on preferred
• ½ cup dry barbeque rub (I like to use Spiceology’s Korean BBQ blend)
• 16 slider buns
• ½ cup olive oil

Coleslaw Ingredients

• 1 package of shredded slaw mix
• ½ cup mayonnaise
• 1 Tbsp apple cider vinegar
• 2 Tbsp lemon juice
• 2 Tbsp white sugar
• 1 tsp salt
• 1 tsp fresh cracked pepper

General Tso’s Sauce Ingredients

• 3 tsp rice wine vinegar
• 1 Tbsp cornstarch
• ¼ cup soy sauce
• 1 Tbsp fresh ginger, chopped or grated
• 2 cloves fresh garlic, chopped
• 4 whole dried chili peppers (flakes will also work)
• 1 cup brown sugar
• 2 Tbsp Hoisin
• ½ cup water

Instructions

About 4 to 6 hours prior to cooking, marinate the quail meat in an airtight container with the barbeque rub and olive oil. Ensure that all of the quail get seasoned well. Cover and place into the refrigerator until you’re ready to cook.

To make the coleslaw, whisk together the mayonnaise, vinegar, lemon juice, sugar, salt and pepper in a small bowl until dissolved. Pour this dressing over the slaw and mix well. Cover and refrigerate until you’re ready to assemble the sliders. This can be made ahead of time and kept cold. To make the General Tso’s sauce, combine all of the ingredients in a small saucepan over medium heat and whisk until all ingredients are combined. After about 3 to 5 minutes, the sauce will begin to slowly bubble. Once you’ve reached this point, stir occasionally for another 5 minutes until it reaches the thickness that you’re looking for. (Personally, I like this sauce to be thin enough to drizzle, but still thick enough to not run off the quail. See the photo above.)

To cook the quail, fire up a hot grill (wood burning preferred) and grill the quail for 5-10 minutes over high heat. Quail is best cooked hot and fast, so as not to dry out the bird. Once the meat is cooked to your liking, remove from grill and set aside. (I prefer my quail to be slightly pink on the inside, while still having a good char on the exterior.)

To assemble the sliders, slice open each bun, place one quail breast on the bottom, then top with a good pile of slaw and finish with a drizzle of sauce. Serve immediately.