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 Servings) 3 whole Quail Airline Breasts (6 half breasts) 1 head of Frisee 1 head …

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 pomegranate juice on the stove until it is reduced to a half cup in volume. …

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 side dish is hearty, nutty and savory with strong thyme and dill flavors that accentuate …

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 Poulsard/Ploussard from Jura Ingredients: (Makes 2-4 appetizer or 1-2 light entree servings) 4 Semi-Boneless Quail …

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 Pairings: Sirah from Chile or Grenache from Southern Rhone Ingredients: 4 Semi-Boneless Quail Barbeque Sauce …