Grilled Quail with Mixed Mushrooms and Cipollini Onion Ragout

Two of these make a perfect meal for two people. I am using 3 different kinds of mushrooms that I was able to find fresh. I was hoping to find porcini, but no such luck. You can use one kind or mix it up with different kinds. Also, if you can’t find cipollini onions, use shallots instead. For removing thyme from the stem, hold stem at the top and run your hands down it and it should fall off. No need to mince – it is small enough. Get out lots of napkins, because the best way to eat the quail is to pick them up! Cut off the breast meat and pair with the ragout for a wonderful bite!

Ingredients

Ragout
3 tablespoons of butter or olive oil
1 cup of cipollini onions thinly sliced
1 cup of fresh button mushrooms cleaned and quartered
1 cup of fresh shitake mushrooms cleaned and any hard stems removed cut larger ones
1 cup of fresh cremini mushrooms cleaned and quartered
2 tablespoons of fresh thyme, stems removed
2 garlic cloves pressed through a garlic press
1 cup of white wine
1 cup of chicken broth
1 tablespoon of white balsamic vinegar
Kosher salt and fresh pepper
Quail
1 lb. of quail, normally they come in a package of 4 and mine came split
1 tablespoon of olive oil
Kosher salt and pepper

Technique

In a large skillet add butter and melt over medium high heat. Add onions and sauté until they are beginning to brown, stirring often. Add all of the mushrooms and stir until they began to release their liquid. Add more butter or olive oil if pan is getting dry. Add thyme and garlic and sauté for about 30 seconds. Add wine, broth and vinegar and reduce by ¾ stirring often. Add a dash of kosher salt and fresh pepper.

While sauce is reducing, grill the quail. Wash quail and cut in half belly side, if not already done. Coat with olive oil and lightly sprinkle with kosher salt and fresh pepper on both sides. Preheat a grill or grill pan to medium and grill quail back side down first for 7 minutes and belly side down for 5 minutes. Remove from grill and cover and let rest for 5 minutes. Grilling times may be different depending on your grill. Plate by placing ragout on the bottom of the plate and quail on top.

Suggested Beverage

Try Bogle Vineyards Pinot Noir (California), Parducci Family Farmed Pinot Noir (California) or Rodney Strong Pinot Noir (California). Beer loves try Samuel Adams® Boston Lager® (Boston, MA) or Spaten Oktoberfest UR-Märzen (Munich, Germany).

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