Plump, juicy whole quail marinated in a blend of herbs and grapes, seared on a grill pan & then finished in the oven.  The leftover marinade is cooked down for use as a sauce. This recipe could also be adapted …
Read More »

Quail’s small size and delicate flavor makes it an elegant choice for salads.  The orange spice marinade we used is savory and citrusy without being spicy, a nice balance to the slightly bitter greens and tangy vinaigrette. Though we used …
Read More »

This salad pairs the faint game flavor of roasted quail with a blend of greens and herbs.  A great choice for a salad course or very light lunch. Drink Pairings: Soave from Italy or Trebbiano from Abruzzo Ingredients:         (Makes 6 …
Read More »

We used this tart-tangy-sweet glaze on quail breasts, but you could use it on other poultry and game birds (particularly duck), kurobuta pork, lamb, wild boar or other game meats. Ingredients:     (Makes 1/2 cup) 1 qt Pomegranate Juice Directions: 1. Simmer the …
Read More »

Pan Roasted Pomegranate Glazed Quail with Faro and Pearl Onions Drink Pairing: Red Burgundy or Chilean Syrah The pomegranate glaze gives the slight game flavor of the quail breasts a complex, tangy, almost honeyed sweetness without being cloying.  The farro grain …
Read More »

Creamy, earthy, with a hint of game flavor, this is a very elegant dish that’s really easy if you use partially deboned quail.  We’ve paired the quail with a nutty, sweet, and sour walnut sauce. Drink Pairings: Pinot Noir from Burgundy or …
Read More »

Simple, easy, delicious.  Enjoy the flavor of quail with a little complex sweetness from the barbecue sauce and crunchy crust where the sauce caramelized.  Semi boneless quail can be easier to grill because they’re significantly flatter than whole quail. Drink …
Read More »