Juniper Manchester Farms Quail & Dumplings

Heat the butter in cast-iron Dutch oven over medium-high heat. Add flour and stir often till it turns a caramel brown color. Add veggies and garlic and sauté for about 3 minutes. Slowly whisk in stock then add herbs and quail. Season with salt and pepper and allow to simmer for 15 – 20 minutes. Add dumplings (spaetzle) and serve.

For the Gluten-Free Spaetzle:

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, add alternately with the milk to the dry ingredients. Mix until smooth.

Press dough through spaetzle maker, or a large-holed sieve or metal grater.

Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.