quail , game birds , juniper , sage
A gentle blend of sage, orange peel, and culinary juniper complements small game birds.
Ingredients
- 3 teaspoons dried sage, crumbled
- 3 teaspoons dried thyme
- 3 teaspoons finely ground dried orange peel
- 2 teaspoons garlic powder
- 2 teaspoons fine sea salt
- 1 teaspoon food-grade dried juniper berries, finely ground
- 1 teaspoon black pepper
Makes: approximately 5 tablespoons · Prep Time: 5 min (10 min if grinding) · Suggested amount: 1 1/2-2 teaspoons per pound; about 1/4-1/2 teaspoon per small quail, depending on weight · Resting time: 30 minutes-2 hours
Directions
Measure all ingredients into a clean, dry bowl. Crush any coarse herbs, seeds, or berries as specified.
Stir thoroughly, breaking up lumps, until evenly mixed.
Measure the amount needed into a separate dish. Pat meat or seafood dry; lightly coat the food with oil to help the rub adhere. For vegetables, use the oil amount suggested above.
Sprinkle on the suggested amount and coat evenly. Follow the resting time above, keeping raw meat and seafood refrigerated.
Grill, roast, or smoke using a cooking method suitable for the chosen food. Check doneness with a food thermometer where appropriate.
Store unused, uncontaminated rub in a labeled airtight jar following the general storage note.
Recipe tip: Use packaged culinary juniper, not foraged ornamental berries. Season quail lightly.
Storage and handling: All salt in these rubs is fine sea salt – kosher salt varies by brand and is not a volume-for-volume substitute. Start at the lower suggested amount, and omit or reduce salt when the food is already salted, brined, or injected. Measure the rub you need into a separate dish before handling raw food; never return rub or utensils that touched raw food to the storage jar, and keep seasoned raw meat and seafood refrigerated during any resting time. Store unused rub airtight in a cool, dark, dry place, in small batches – use within about 2 months for best flavor, and within about 1 month for sesame, nori, or fruit-powder blends. Discard any mixture that is damp, moldy, or rancid. Use dry herbs and unsweetened dried citrus peel, not fresh zest, in stored mixes. These are seasoning recipes, not complete cooking schedules – cook the chosen food using an appropriate recipe and a food thermometer.
