The Medieval Cookbook by Maggie Black

Food Science: Stuffed Quail and Three-Sister's Soup Recipe

As I prepare to move to the Netherlands for Grad. School I am taking advantage of more time to cook for my family at home. Tonight I am making a First Nations inspired meal: Wild Rice stuffed Quail in a Cranberry-Bourbon Sauce, Three-Sister's Soup, and Naan. Granted, Naan isn't Native American, but it's very close to Flatbread and quite frankly, I already had some so it's silly to waste the food. I'm also going to serve with a Backhand Chutney and Pickled Carrots, both of which I made previously.