In Episode 3 of Sourced, Danielle Prewett, Durrell Smith, and I hunt quail in my home state of Georgia.
This recipe is a spin on a classic Southern dish that's often be made with rabbit or chicken. The key to its success is allowing the butter in the pan to brown lightly before adding the meat. You want to remove the quail from the pan while making the sauce to ensure that delicate meat isn't overcooked when you serve it.
I've added a slight but modern twist on the classic preparation by using a bit of fresh lemon juice in the sauce just before serving. This extra shot of acidity really helps balance the flavors of an otherwise very rich dish.
- 1 lb. quail breast fillets
- ¼ cup diced bacon
- 1 tbsp. garlic, chopped
- 1 tbsp. shallots, chopped
- 1 tbsp. fresh sage, chopped
- Juice of 1 lemon
- ¼ cup dry white wine
- ½ cup heavy cream
- ½ cup unsalted butter
- 2 tbsp. grapeseed oil
- ¼ cup all-purpose flour
- 1 tbsp. chives or parsley, minced
- Kosher salt, to taste
- Ground black pepper, to taste
- ¼ cup gamebird or chicken stock
Also works with
- Place oil and bacon in a sauté pan over medium-high heat. Cook until bacon is lightly crispy. Add half the butter to the pan and allow it to brown slightly.
- Dredge breast pieces in flour, shaking off the excess. Place in the sauté pan with the butter and bacon mixture. Cook on one side only until golden brown before removing from the pan and setting aside.
- Add garlic and shallots to the pan and stir to combine with bacon and butter. Allow to cook for 1 minute before deglazing with the white wine. Allow this to come to a boil before adding the cream and stock.
- Bring this mixture to a boil while stirring continuously. Allow it to simmer for approximately 3 minutes or until the sauce has reduced slightly and is beginning to thicken.
- Return the meat to the pan and allow to simmer for 2 minutes. Season well with a salt and pepper then add the lemon juice and remaining butter. Finish with the minced chives or parsley and serve immediately.