Pan Roasted Quail
This recipe is one of our family favorites, and a dish I first enjoyed with Darrell Corte of Corte Brothers. I have prepared quail this way on the stove, or in a baking pan placed in a 375 degree oven for about 30 minutes. Instead of using white wine in the preparation, I prefer Madeira. We usually serve two quail per person on baked crostini of polenta, with a simple vegetable like sautéed green beans as a side dish. Risotto alla Milanese and Olivet Lane Chardonnay would make an appropriate first coarse. This is a perfect dish for a New Year’s Eve dinner for six. – Robert Pellegrini
12 quail
12 pancetta, thinly sliced
12 fresh sage leaves
2 tablespoons unsalted butter
1 tablespoon vegetable oil
Salt
Freshly ground pepper
1/2 cup dry white wine or Madeira
Polenta , for serving
Freshly ground pepper
1/2 cup dry white wine or Madeira
Polenta , for serving
1. Wash the quail thoroughly inside and out, then place them in a large
colander to drain for at least 20 minutes.
2. Pat the quail dry. Stuff the cavity of each bird with 1 slice of pancetta and 1 sage leaf.
3. Put the butter and oil in a large heavy skillet on high heat.When the fat is hot, add all the quail in a single layer and cook until browned on one side. Gradually turn them and continue cooking until they are evenly browned all over. Sprinkle the quail with salt and pepper, then add the wine and turn the birds once.
4. Let the wine bubble for about 1 minute, then lower the heat to moderate and partially cover the pan. Cook the quail until the meat feels very tender when poked with a fork and comes away from the bone, approximately 45 minutes to 1 hour. Check from time to time that there is sufficient juices in the pan to keep the birds from sticking; if not add 1 to 2 tablespoons of water. When the quail are done, transfer them to a warmed serving platter.
5. Add 1/4 cup of water to the skillet. Boil over high heat, scraping the bottom of the pan with a wooden spoon to loosen any cooking residues, until the water boils away and only a few drops of dark pan juices for each bird remain. Pour the juices over the quail and serve with polenta, sliced and baked.
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