The third recipe prepared by Executive Chef Michael Dean Reynolds of Leopold features Quail brined in Ommegang’s dark and malty Abbey Ale. This dubbel’s spiced character make it excellent ingredient into any dish.
Leopold offers Belgian inspired food and drink in Chicago’s West Town neighborhood. European-influenced, their menu highlights Belgium and draws from the elegance of French and the heartiness of German.
Quail Brined in Ommegang Abbey Ale
- 4 semi-boneless quail
- 1 tablespoon whole black peppercorn
- 2 sprigs fresh thyme
- 2 -3 bay leaves
- 6 garlic cloves, peeled and sliced
- 3 cups water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 12 ounces Ommegang abbey ale
- Place peppercorns, thyme, bay, garlic, water, salt, and brown sugar in a saucepan
- and heat to a boil, stirring until salt and brown sugar dissolves and mixture becomes mostly clear.
- Remove from heat and stir in Ommegang Abbey Ale. Allow to cool.
- Pour mixture over quail in a food safe container or plastic bag, ensuring that meat is covered (make more brine if needed).
- Refrigerate meat and allow to brine for about 4 hours. Then remove meat from brine and pat dry, afterwards cooking as desired.