Recipes

Entree

Oven Roasted Quail with Bing Cherries and Fennel

YIELD:
Serves 6
CHEF:
Brian Streeter
Pairs well with:
Pinot Noir, Carneros, Napa Valley

Brent Wolfe of Wolfe Quail raises the largest and possibly the best quail in the U.S., and we are fortunate to have him as an alumnus of our American Harvest Workshop. Chef Brian Streeter created this inspired recipe of Oven Roasted Quail with Bing Cherries and Fennel. The sauce is full of big, fruity, spicy flavors. Enjoy with Cakebread Cellars Pinot Noir.


Ingredients

6 Wolfe Quail*, semi-boneless
24 Bing Cherries, pitted
6 Fennel Slices, 1/2" thick
18 Cipollini Onions**
3 T. Balsamic Vinegar
1 c. Chicken Stock
1 T. Fresh Sage, chopped
1/2 tsp. Fennel Seed
1 tsp. Nutmeg, ground
1 T. Butter, melted
Salt & Pepper


Directions:

Preheat the oven to 375°F. Season the quail with salt and pepper, place a cherry in the cavity of each quail, and fold the legs of the quail one over the other, tucking them in close to the breast. In a ceramic baking dish, lay the fennel slices flat on the bottom and season with salt and pepper. Arrange the quail on top of each fennel slice. Place the rest of the cherries and onions around the quail in the ceramic dish.

In a small sauce pan over high heat, reduce the balsamic vinegar until almost dry. Add the chicken stock and bring to a boil. Season the broth with sage, fennel seeds, and a pinch of salt and pour in the baking dish. Sprinkle the top of the quail with nutmeg and bake for 20 minutes.

When the quail is done baking, remove from the oven and turn on the broiler. Brush the tops of the quail with butter. Place under the broiler and crisp the skin. Strain the broth from the quail and place in a sauce pan and reduce by half.

To serve, place a piece of fennel on each plate, split each quail in half and place it on the fennel, garnish with cherries and onions, and dress with the reduced sauce. Enjoy with a salad of your favorite greens.

*Brent Wolfe of Wolfe Quail raises the largest and possibly the best quail in the U.S., and we are fortunate to have him as an alumnus of the winery's American Harvest Workshop. His quail are found in the Bay Area's best restaurants. We would encourage you to buy the largest semi-boneless quail from your local meat market, and support your local producers.

** Substitute pearl onions if cipollini onions are unavailable.

Cakebread Cellars

You must confirm that you are at least 21 years of age before entering the site.

- ENTER AS -
Guest or

© 2014 Cakebread Cellars | Rutherford, CA 94573