Semi-Boneless Bird Recipes

Prosciutto-Wrapped Quail w/ Orange Blossom Polenta

  Prosciutto-Wrapped Quail, Orange Blossom-Scented Polenta & a Pan Sauce This dish features prosciutto, ras el hanout & orange blossom water.  While that may seem like a culinary culture clash, we promise the results are delicious.  Meaty prosciutto-wrapped quail with plump stock-infused plums
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Roast Squab w/ Black Truffles

  Roast Squab with Black Truffles The earthy, savory, garlic-y, mushroom-y flavor of black truffles pairs beautifully with poultry.  Here’s a very simple squab dish that has tremendous flavor. Wine Pairing: Barbaresco Ingredients:                            Makes 2-4 Servings 4 Semi-Boneless Squab 1oz Fresh Black
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Pan-seared Quail w/ Mole Sauce

Pan-seared Quail with Mole Sauce Delicate, tender quail floating on a layer of earthy, sweet, spicy, rich mole.  Don’t let the number of ingredients in the mole sauce scare you, the recipe is very simple and the results are delicious.
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Roasted Quail w/ Wild Mushroom Gravy

Roasted Quail with Wild Mushroom Gravy Delicate, moist roasted quail with an earthy mushroom gravy.  Upscale comfort food!  Brining the quail adds time to the recipe, but it imparts flavor and helps keep the birds moist. Serve one quail per
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Seared Squab w/ Pinot Noir-Morel Sauce

Morel-Rubbed Squab with Pinot Noir-Morel Sauce and Braised Cabbage Squab has a flavor reminiscent of, but lighter than, duck.  Here it’s paired with earthy morel wine sauce and tangy, buttery braised cabbage.  This recipe is adapted from Becky Selengut’s Shroom
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Fried Quail w/ Braised Cabbage & Tangerine Mustard Sauce

Fried Quail w/ Braised Cabbage & Tangerine Mustard Sauce Delightfully crispy on the outside, tender and luscious on the inside, these fried quail are paired with German-inspired braised cabbage and a tangerine mustard dipping sauce. Drink Pairing: Gruner Veltliner Wine
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Roasted Garlic Poussin

Roasted Garlic Poussin This dish really showcases poussin’s juicy, tender meat by leaving it mostly unadorned. Just garlic, salt and a bit of parmesan. Incredibly simple, but a photo shoot favorite. Wine Pairing: Chardonnay Ingredients: (Makes 2 Servings) 1 Partially
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Mushroom Stuffed Quail

Mushroom Stuffed Quail 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:
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