Quail, a nice entrance into eating gamey bird.
It has a more assertive flavour than chicken, but not as strong as duck.
Pinot Noir / Chardonnay work well with quail;
with the Saba dressing (cooked grape must) used in this recipe, Pinot would be my pick.
The sweetness of Saba matches a bright and fruity Pinot Noir.
42 Degrees South Pinot Noir ($200)
Karl May Pinot Noir ($130)
The rosemary marinade offered the earthy and woody characteristics to the dish;
A 'GSM' blends from Languedoc / Grenache blend from Empordà would also make a great match, especially the Martí Fabra which has the aroma of red fruits along with Balsamic and earthy notes.
INGREDIENTS
Roasted Quail
4 jumbo quails (spatchcock)
4 cloves of garlic (minced)
Sprigs of rosemary (finely chopped)
1 knob of butter (melted)
Saba dressing or aged Balsamic vinegar
Olive oil
Salt & pepper
Grilled Vegetables
1 aubergine
1 red bell pepper (seeded)
1 yellow bell pepper (seeded)
1 tbsp Balsamic vinegar
2 tbsp extra virgin olive oil
Salt & pepper
HOW TO MAKE THIS RECIPE
Roast Quail
1.Marinade the quails all over with rosemary, garlic and olive oil in a bowl, cover, and refrigerate for several hours, up to overnight. Bring the quails to room temperature before cooking.
2.Line a baking tray with tin foil and put into the oven; Preheat oven to 200°C.
3.Heat a cast-iron griddle until smoking hot. Season the marinated quails with salt & pepper on both sides. Place quails onto the hot griddle pan, skin side down, and sear for 2 minutes. Flip, and cook for another minute.
4.Transfer to the preheated baking tray, skin side up, and roast in the oven for 8 minutes. Brush the quails with melted butter and roast for 2 - 4 minutes more. (10 - 12 minutes in total, depending on the size of the quail and oven temperature)
5.Remove from oven, drizzle with Saba dressing and serve.
Side Dish - Grilled Vegetables
1. Slice the aubergine into 1/2 inch thick; Chop the bell peppers into bite-size pieces.
2. Place a griddle pan over medium-high heat. Drizzle the vegetables with oil to coat lightly, sprinkle with salt & pepper.
3.Working in batches, grill the aubergine until lightly charred and tender, about 4 - 6 minutes; Add bell peppers onto the griddle and fry for 5 minutes.
4.Arrange the vegetables on a platter; Whisk extra virgin olive oil, balsamic vinegar, salt & pepper. Drizzle the balsamic dressing over the vegetables, serve warm or at room temperature.
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