Pan-roasted Quail with Sage and Pancetta

I have been making this recipe for pan-roasted quail for ever.   It’s a bit of a treat dish as quail aren’t always the easiest poultry to come across, actually when I started making it even pancetta was a challenge to find.  It’s really a get stuck in and get dirty dish as you can’t really use a knife and fork but it is delicious so worth all the effort.  We like to serve it with a brown and wild rice blend as it’s nuttiness is delicious with the pan juices.

Ingredients

• 6 quail
• 12 thins slices of pancetta
• 12 fresh sage leaves
• 40 gm butter
• 1 tbsp olive oil
• salt and pepper
• 80ml dry white wine

Directions

Wash the quails thoroughly inside with running water, then place them in a large colander to drain for at least 20 mins.

Pat the quail dry with a cloth or paper towel.  Stuff each bird with 1 slice of pancetta and 1 sage leaf.

Choose a lidded saute pan that can fit all the quail without overlapping.  Put in the butter and oil and turn the heat to high.  Do not cover the pan.

When the fat is hot, slip in the quails. Brown one side then gradually turn them until they are browned all over.  Sprinkle with salt and grindings of pepper, and add the white wine, turning the birds once. Allow the wine to bubble for about 1 minute, then lower the heat to medium, place the remaining slices of pancetta and sage leaves over the quail.  Cover the pan, setting the lid slightly askew.

Cook for 45 minutes to 1 hour turning the quail occasionally so they cook evenly.  Check from time to time to see that there is sufficient juice in the pan to keep the quail from sticking.  If not add a tablespoon or so of water.  The quail are cooked when the meat comes away easily from the bone.

Remove the quail from the pan and put on a serving dish.  Add 4 tablespoons of water to the pan, increase the heat to high and scraping with a wooden spoon. loosen all brown bits from the bottom of the pan.  Allow to boil until the pan juices are reduced to a jus consistency.  Pour the pan juices over the quail and serve at once.

Although I have said we serve the quail over a brown and wild rice blend I’m sure it would also be delicious over polenta.  I hope you give this recipe a try, I know the instructions seem detailed and the ingredients can be a bit of a pain to locate but it is all worth it.

Recipe is based on one found in Marcella’s Kitchen by Marcella Hazan.

Enjoy x