We cooked this tonite, but with 2 quails, roast potatoes a la Scott, from your video, and broccoli. Use whatever superlative you like-stunning, blinding, epic etc., it was splendid. Many thanx for this simple. straight-forward, extremely tasty recipe. Served with a Cotes du Rhone, courtesy of M&S -heaven. You're not helping my diet! Mark & Caroline
From across the pond in Texas. Just tried this with quail.... Delicious Scott! Well done brother keep it up. Simple, tasty food. Damn it man that's good!
It looks sooo good. French bread to mop up the sauce... you had a great lunch I'm sure. Thanks for your videos. You make it look easy like even I could cook if I tried and followed your video word for word of course. I love TH-cam for videos like yours!
Scott Rea I tried this with the Cornish game hen this morning. One hour. This recipe is off-the-hook as we say here. Just one sourdough baguette wasn't quite enough, but my plate was spotless when finished. Thanks for sharing this with us.
would you say that 2 would be one serving? i have only hunted grouse for upland birds, but I am in a new area with grey partridge now and i will be hunting them this evening after work.
You would have laughed! I was out visiting inlaws in Brittany, France a few years ago and I spied a partridge by the roadside! Game tends to either run off or freeze up, and this pretty bird froze in terror! I wanted to jump out of the car and grab the bird and twist it! My spouse stopped me so the little one was safe from me for the moment. It is highly illegal in France to poach. I have seen lovely small deer and pheasants here I wanted to attack. Good for the critters I did not break the law! I still have another pheasant in the freezer thanks to you -- they were practically giving them away. I like your cream Normandy sauce recipe very much. Uprated.
Wow! So simple. Some of the best recipes are that way. Thanks.
Thanks Steve ,you hit the nail on the head,no need to get fancy,this way,you just get the pure fresh taste of the fish,cheers.Scott
We cooked this tonite, but with 2 quails, roast potatoes a la Scott, from your video, and broccoli. Use whatever superlative you like-stunning, blinding, epic etc., it was splendid. Many thanx for this simple. straight-forward, extremely tasty recipe. Served with a Cotes du Rhone, courtesy of M&S -heaven. You're not helping my diet! Mark & Caroline
From across the pond in Texas. Just tried this with quail.... Delicious Scott! Well done brother keep it up. Simple, tasty food. Damn it man that's good!
Thank you so much for posting !
It looks sooo good. French bread to mop up the sauce... you had a great lunch I'm sure. Thanks for your videos. You make it look easy like even I could cook if I tried and followed your video word for word of course. I love TH-cam for videos like yours!
Absolutely fantastic Scott - got a couple of Partridge in the freezer - not really sure what to do with them - I do now !!!
Tried this yesterday with a brace of red legs.... Stunning....Thank You.
scott rae the master chef have you wrritten a book ? you are up there with savarin l love your recipes they are great
*I'm going to try this recipe for Christmas 🤘*
well done again Sir. have been enjoying your work for awhile. Thank you young man.
looks great, will try tonite w a couple chukars.
looks amazing scott a real gem , my type of dish .
Must try this,,,,would the sauce freeze successfully?
Cornish game hens are sold in markets here in California. Probably similar to the Guinea hen in the UK. Can't wait to try this with them.
Hi steve,the cornish game hen would work brilliantly with this recipe,so give it a go and let me know how it goes,cheers.Scott
Scott Rea I tried this with the Cornish game hen this morning. One hour. This recipe is off-the-hook as we say here. Just one sourdough baguette wasn't quite enough, but my plate was spotless when finished. Thanks for sharing this with us.
would you say that 2 would be one serving?
i have only hunted grouse for upland birds, but I am in a new area with grey partridge now and i will be hunting them this evening after work.
What heat did u have on for when you put the birds in for 40 minutes
You would have laughed! I was out visiting inlaws in Brittany, France a few years ago and I spied a partridge by the roadside! Game tends to either run off or freeze up, and this pretty bird froze in terror! I wanted to jump out of the car and grab the bird and twist it! My spouse stopped me so the little one was safe from me for the moment. It is highly illegal in France to poach. I have seen lovely small deer and pheasants here I wanted to attack. Good for the critters I did not break the law! I still have another pheasant in the freezer thanks to you -- they were practically giving them away. I like your cream Normandy sauce recipe very much. Uprated.
Just found this Scott, got a box British Quail coming, I'll sneak a brace out for this recipe ;)
Can you replace the yogurt with heavy cream?
What about the smoked paprika???
this works good with dove as well
why touch with fingers????