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 information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
Step 2
Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
Step 3
Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
Step 4
Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2–3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.
