Bertolli

Los Angeles Quail Recipe List

Michael's

1147 3rd Street, Santa Monica, CA 90403
310-451-0843

OREGANO ROASTED QUAIL DATE RISOTTO, MUSCAT GRAPE VINAIGRETTE

NGREDIENTS

1 quail, semideboned
1/2 oz oregano, finely chopped
3 oz arborio rice
1 1/2 oz pitted dates
4 oz white wine
4 T butter
16 oz leek broth

INGREDIENTS: VINAIGRETTE

1 oz muscat grapes
1 oz red wine vinegar
3 oz extra-virgin olive oil
1 T chopped shallot
1 t chopped garlic
1 t chopped parsley

METHOD

  • Make risotto by sweating shallots, garlic and rice.
  • Deglaze with white wine and reduce.
  • Add the dates.
  • Slowly add small amounts of leek broth and reduce until rice is done.
  • Fabricate quail by carving the two breasts and legs (just like chicken).

    METHOD: VINAIGRETTE

  • Combine all ingredients together. Do not emulsify.

    TO FINISH

  • Pan sear quail in a sauté pan skin side down.
  • Bring risotto back with a little leek broth.
  • Cook quail medium rare to medium and dust with chopped oregano.
  • Garnish with grape vinaigrette and serve immediately.

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