Many women are just as enthusiastic as men when it comes to sports, hunting, fishing, and guns. If you yourself are a lady who loves to hunt and shoot, or if you know a special woman in your life who enjoys the outdoors, there is a gun company that caters to the specific needs of female shooters. They are called Syren. The Syren Waterfowler series is a semi-automatic shotgun which is gaining in popularity. For sporting clays, quail hunting, and many other applications, Syren makes a superior quality gun. The Waterfowler features a cycling system that operates faster than other guns. This weapon is also lighter than many of its competitors, and is a very nice fit for women. The 12-gauge Waterfowler features a 3-inch chamber for both standard 2 ¾ in. and 3 in. magnum shotshells. There are also a nice variety of other outstanding scatterguns available from Syren. The Waterfowler is available in both a left hand or right hand version.
Interested in some unique recipes for quail and pheasant? Click on the link below, which takes you to “The Field” online magazine. Not only will you find some creative ideas for serving pheasant and quail, but there is much more. Get some fresh ideas on food and drink, hunting, shooting, fishing, hunting dogs, and lots of other exciting topics. The original publication was read by the very talented author and outdoorsman, Charles Dickens.
You are home with your prize and have roasted your quail to perfection. How about a sauce to spice up those roasted quail?
The cook book Joy of Cooking has your wild game needs covered when it comes to sauces. Veloute Sauce, or Sauce Blanche, is
a white cream sauce made from a roux and stock base. Its ingredients are easy to obtain and easy to use. You will need:
2 Tablespoons of butter
2 Tablespoons of flour
2 Cups of chicken stock
1/4 Cup of finely chopped mushrooms
Pinch of nutmeg
Melt in the top of a double boiler
2 Tablespoons of butter and stir in your
2 Tablespoons of flour
When blended add gradually your
2 Cups of chicken broth
When your sauce is well combined and thickened add your
1/4 Cup of mushrooms.
Place in double boiler and simmer over hot water for about one hour, stirring occasionally. Strain through a fine sieve
and add a pinch of nutmeg. Stir occasionally while cooling.
This is a wonderful sauce to serve with your BranHill quail!
Rombauer and Becker. Joy of Cooking. Indianapolis: Bobbs-Merrill, 1971. Print.
The excitement of the hunt brings you to BranHill Plantation but the fun can continue long after you leave. Not only are our quail and pheasant hunts a joyful experience of nature, they also hold the promise of culinary delights to come. Pheasant and quail are renowned around the world for their delicious flavor. They are truly versatile wild meats that can be enjoyed in simple home cooked meals or incorporated into gourmet presentations for guests.
Stayed tuned to our blog here at BranHill for recipes ranging from familiar home cooking such as Buttermilk Fried Quail to more adventurous recipes such as Asian Style Roasted Quail. Continue to enjoy your hunt long after it is over!