Cavendish Game Birds

 

CHEF'S PAGE



Chef Jason Tostrup
of the Inn at Weathersfield, Vermont

Raised with Small-Farm Pride
             for Premium Quality 

When Cavendish Game Birds began, their customers were local restaurant chefs who appreciated the value of supporting local agriculture.

Today that ideology continues—chefs and restaurateurs nationwide want to know who raises their products, where they come from, and how they are processed.

Cavendish Game Birds is proud to work in an industry that values food raised on small farms by local farmers who take pride in handcrafting products that are worthy of great chefs. 


Cavendish Game Birds’ products are available wholesale by calling your local distributor or by contacting the company directly at 800-772-0928. 

Cavendish Game Birds ships fresh birds to major airports throughout the United States. UPS and Federal Express services are available daily. 


Featured Professional Chef Recipe

Cavendish Game Birds Quail Salad with Sautéed Pears, Bacon, Green Onion and Sherry-Cider Vinaigrette
4 servings

By
Chef Jason Tostrup
of the Inn at Weathersfield, Vermont
www.weathersfieldinn.com 

 You may view a video of this preparation on the
 OUR VIDEOS page

Cavendish Game Birds choice Jumbo Quail

4 Vermont farm-raised jumbo quail, semi-boneless
2-3 pears, cored and sliced
6 bacon strips, chopped
1 bunch green onions, chopped
3 Tbsp Wood’s Cider Jelly *
¼ cup sherry vinegar
¼ cup olive oil
4 oz mixed greens or arugula
Salt and fresh ground pepper

Season both sides of the quail with salt and pepper. Using a large sauté pan over medium-high heat, add 2-3 tablespoons of olive oil to pan. Place quail, breast side down, and cook for 4-5 minutes on each side. Once browned on both sides remove from the pan and place on a plate to rest. Using the same pan, add bacon and cook until lightly browned, add pears and green onions and cook for 2-3 minutes.

Next add cider jelly and sherry vinegar to the pear/bacon mix, cook until pears are just soft and there is still liquid in the pan. Turn off heat.

Place salad green in bowl toss with olive oil and place on serving platter.

Next spoon pear mixture over greens and rest quail on top and serve.

Wine Suggestion and Chef’s Tips

  • I would serve a nice Oregon Pinot Noir or French Cote de Rhone
  • The combined prep and cooking time is under 25 minutes, even for the novice cook.
  •  This may be served family-style or individually depending on the occasion.
  • Buying large fresh quail from a small farm makes a notable difference versus a frozen product
  •  * You can find woods cider Jelly on the web at www.woodscidermill.com
  • Quail is as easy to cook as a chicken breast, but faster and less messy
  • No matter when you try this recipe, the quail from Cavendish Game Birds makes the dish superb!

We’ve been very pleased with the quality and consistency of the quail from
Cavendish Game Birds.

Julian Serrano, Executive Chef, Picasso Restaurant
Bellagio Hotel & Casino, Las Vegas, Nevada


Since 1982, a pheasant has been the logo of Hemingway’s Restaurant; and my relationship with Cavendish has been instrumental in the ability to provide our clients with consistent, quality game birds ever since.

Ted Fondulas, Chef-owner
Hemingway’s Restaurant, Killington, Vermont


I have been using Cavendish Quail now for more than a decade. It is a consistent
product with high quality and flavor. I serve it stuffed as a main entrée and as a crispy confit quail salad with straw potatoes and a raspberry vinaigrette.
I would not hesitate to recommend their poultry products to all.

James J. Peyton
Executive Chef/Owner
Peyton Place Restaurant, Orford, N.H.


The difference between Cavendish Game Birds’ quail and others is due to small-scale farming and the tremendous care Bill and Rick put into raising these birds. I personally have found no better product than this. It’s so popular at the restaurant that even my regular customers request to buy it directly from the farm to cook at home. Quail is steadily growing in popularity and becoming more and more available for everyone to enjoy. 

Chef Jason Tostrup
The Inn at Weathersfield, Vermont

   

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