Pan-Roasted Quail

Ingredients (Serves 6)


Wash the quail thoroughly inside and out under cold running water, then place in a colander and allow to drain for 20 minutes. Pat the quail dry with paper towels and place 1 sage leaf and 1 slice of pancetta in each bird’s cavity. Put butter and Rosemary Infused Extra Virgin Olive Oil in a sauté pan (that can subsequently accommodate all quail without overlapping) and turn heat to high. When oil is hot, add quail and brown one side, then gradually turn them until they have been browned all around. Sprinkle with salt and pepper, add white wine, turning the birds once.

Allow the wine to bubble for about 1 minute, then lower heat to medium and cover (set lid slightly askew). Cook for 45-60 minutes or until the birds are tender when probed with a fork and the meat comes easily away from the bone. (Check from time to time to see if there is sufficient juice in the pan to keep the quail from sticking – if not, add 1-2 tbls water.)

Remove quail from pan, transfer to serving plate and keep warm. Add 60ml water to pan, raise heat to high and deglaze then boil rapidly for one minute. Pour pan juices over quail and serve immediately.