Quail Won Tons With Orange Sauce

If it’s crispy, it’s usually fried. In this case, you take some chopped up quail breast, throw in a few other ingredients like jack cheese, wrap it all up in a won ton wrapper and fry it until it’s golden brown and crunchy.


  • 2 tablespoons peanut or vegetable oil
  • 1-1/2 cups chopped quail breast, skin removed
  • 3 green onions, minced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh gingerroot, peeled and minced
  • 3 tablespoons soy sauce
  • 1/8 teaspoon sesame oil
  • 1/2 teaspoon red chili flakes
  • 1/3 cup jack cheese
  • 25 won ton wrappers
  • 2 tablespoons cornstarch mixed with 1/4 cup cold water
  • Oil for frying
  • Salt
Orange Sauce
  • Mabout 1 cup sauce
  • 1/3 cup orange juice concentrate, thawed
  • 1/4 cup ponzu sauce (or substitute soy sauce)
  • 3 tablespoons rice vinegar
  • Asian chili sauce to taste (or substitute any vinegar-based hot sauce)
  • Combine all ingredients in a bowl to blend. Serve warm or cold.


  1. Heat oil in wok or skillet over medium-high heat. Add quail and stir fry until lightly browned. Add remaining ingredients except cheese and stir-fry for 2 minutes. Transfer all to a bowl and allow to cool. When cooled, chop mixture into pea-sized pieces (or pulse in a food processor). Stir in cheese. Lay won ton wrappers on a flat surface. Press together about 1 teaspoon of the quail mixture on the center of each wrapper. Wet the edges of each wrapper with the cornstarch mixture. Fold wrapper in a triangle, pressing down around the filling and sealing the edges with your fingers. Carefully place won tons, one or two at a time, into hot (360-degree) oil until golden brown. Drain on paper towels and season with salt while hot. Serve with Orange Sauce.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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