Grilled Texas Truffled Parmesan Quail with Waffle Fries

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Grilled Texas Truffled Parmesan Quail with Waffle Fries

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Take your next tailgate up a notch--or four! This Texas Truffled Parmesan Quail from H-E-B Cooking Connection adds that 'black tie' effect in less than 10 minutes!


  • 1 14 oz package  Texas Quail Farms Legs, defrosted (20 pk.)
  • ½ cup  Montana Mex Avocado Oil, divided use
  • ¼ cup  Italian Flat leaf Parsley, minced
  • Fresh cracked black pepper to taste
  • 1 teaspoon  Sabatino Truffle Salt
  • 2 teaspoons  Sabatino Truffle Zest
  • 1/3 cup  Sartori Parmesan cheese, grated
  • 1 package  HEB Hill Country Fare Waffle Fries
  • 10 leaves  fresh sage

Recipe Info

  1. Heat grill to Medium. Lay 3 large pieces of heavy duty aluminum foil on top of each other on counter and put frozen waffle fries on it in a single layer. Bunch/roll up the edges to form a makeshift pan. Carefully set this directly on grill and close grill lid. It will take approximately 20-25 minutes at a 450F grill temperature to cook the waffle fries until they are nicely browned.
  2. Meanwhile, in a large bowl toss together quail, ¼ cup of the Montana Mex Avocado oil, parsley, pepper, Sabatino Truffle Salt, and Sabatino Truffle  Zest. Toss together and place on grill. Grill about 8-10 minutes, turning once. Quail juices should run clear and until no more bright pink color remains  at the joint, or a temperature of 165F. is reached. Toss cooked quail in a large bowl with the Sabatino Parmesan Cheese.  
  3. To finish: heat remaining ¼ cup Montana Mex Avocado Oil in a small sauté pan on medium. Add the fresh sage and fry it until it slightly curls up and changes color – about 3-5 minutes. 
  4. Plate the cooked waffle fries in a large warm plate/pan and lay quail on top. Scatter the crispy sage leaves on top, sprinkle with more Sartori Parmesan cheese. Generously add more Sabatino Truffle Salt and Truffle Zest to taste. Also, if you drizzle the oil from the crispy fried sage over the potatoes it is delicious.

Additional Notes:

If you’re serving for a crowd, toss all together: cooked quail, waffle fries, sage/oil, parmesan, and more truffle salt and truffle zest. Serve on a large warm platter – it won’t’ last long. Try placing it in a large oval crock pot and keep warm on low.

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