Pan-roasted Quail with Dried Cherries and Pinot Noir Sauce

Name: Pan-roasted Quail with Dried Cherries and Pinot Noir Sauce
Yield: makes 4 servings
Ingredients: 1 cup pinot noir; 1/4 cup dried sour cherries; 2 tablespoons finely chopped shallots; 1 teaspoon red wine vinegar or raspberry vinegar; 2 cups Chicken Stock (p. 206), or stock made from quail bones; 1 tablespoon red currant jelly; 3 tablespoons butter, softened; Salt; 8 quail, partially boned; Pepper; 2 tablespoons olive or canola oil; 1 (10-ounce) bag spinach, or 2 bunches, washed and dried

December 14, 2011

I love the rich and “wild” taste of quail. I’m not alone: because the flavor is appealingly gamey (but not as liver-y as squab), it’s one of the most popular and accessible game birds on the menu. At Bayona, I use Mississippi bobwhite quail, which is particularly plump and tender, but any variety will work in this recipe. When marinated and grilled, quail makes for the ultimate finger food. But the birds become sexy and sophisticated when paired with a lovely red wine sauce, plumped tart cherries, and sautéed spinach. Add a wedge of crispy polenta or some herb-roasted potatoes and you have a sweet and savory main course.

Recipe notes

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