Manchester Farms Quail & Dumplings

Manchester Farms Quail & Dumplings - Fresh On The Menu Recipe
  • 3 tablespoons unsalted butter
  • 1/4 cup gluten-free flour
  • 3 tablespoons each, small dice: carrots, celery, kale, onion
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 cup roasted diced quail 
  • Salt and ground black pepper to taste
  • 1 1/2 quarts quail stock (or chicken stock)

Gluten-Free Spaetzle

  • 1 cup gluten-free flour 
  • 1/4 cup milk 
  • 2 eggs 
  • 1/2 teaspoon ground nutmeg 
  • 1 pinch pepper 
  • 1/2 teaspoon salt 
  • 1 gallon hot water 
  • 2 tablespoons butter 
  • 2 tablespoons chopped fresh parsley


Chef: Brandon Velie


640 E Main St, Ridge Spring, SC 29129, USA

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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.

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