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I have been making this recipe for pan-roasted quail for ever.\u00a0 \u00a0It’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.\u00a0 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.\u00a0 We like to serve it with a brown and wild rice blend as it’s nuttiness is delicious with the pan juices.<\/p>\n
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Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n Wash the quails thoroughly inside with running water, then place them in a large colander to drain for at least 20 mins.<\/p>\n Pat the quail dry with a cloth or paper towel.\u00a0 Stuff each bird with 1 slice of pancetta and 1 sage leaf.<\/p>\n Choose a lidded saute pan that can fit all the quail without overlapping.\u00a0 Put in the butter and oil and turn the heat to high.\u00a0 Do not cover the pan.<\/p>\n When the fat is hot, slip in the quails. Brown one side then gradually turn them until they are browned all over.\u00a0 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.\u00a0 Cover the pan, setting the lid slightly askew.<\/p>\n Cook for 45 minutes to 1 hour turning the quail occasionally so they cook evenly.\u00a0 Check from time to time to see that there is sufficient juice in the pan to keep the quail from sticking.\u00a0 If not add a tablespoon or so of water.\u00a0 The quail are cooked when the meat comes away easily from the bone.<\/p>\n Remove the quail from the pan and put on a serving dish.\u00a0 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.\u00a0 Allow to boil until the pan juices are reduced to a jus consistency.\u00a0 Pour the pan juices over the quail and serve at once.<\/p>\n 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.\u00a0 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.<\/p>\n Recipe is based on one found in Marcella’s Kitchen by Marcella Hazan.<\/p>\n Enjoy x<\/p>\n I have been making this recipe for pan-roasted quail for ever.\u00a0 \u00a0It’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.\u00a0 It’s really a get stuck in and get dirty dish as you can’t really […]<\/p>\n","protected":false},"author":1,"featured_media":168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,2],"tags":[],"class_list":["post-167","post","type-post","status-publish","format-standard","has-post-thumbnail","category-delicious-dinners","category-recipes","czr-hentry"],"yoast_head":"\n\n
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