Culinary Complements
Grilled Marinated Quail
with Sherry Piquillo Jus and White Cheddar Polenta
Quail Marinade
Sherry Piquillo Jus
White Cheddar Polenta
Quail Marinade
- 6 semi-boneless quail
- 2 Tbs. dry sherry
- 3 Tbs. white wine
- 2 Tsp. soy sauce
- 3 Tbs. olive oil
- pinch salt
- fresh coarse ground white pepper
- 1 Tbs. brown sugar
Trim any excess skin or fat from the quail. Tuck the wings back behind breast or trim at second joint to leave breast exposed. Season birds with salt and fresh ground pepper. Mix all ingredients thoroughly. Marinate quails no more than 12 hours before cooking.
Cook over medium charcoal or wood fire bone-side down for 3-4 minutes; turn and cook to caramelize the skin for another 3-4 more minutes. Be careful as you place them on the grill to lay them out neatly turning a quarter turn about half way through the cooking to give the skin nice cross hatch marks.
Sherry Piquillo Jus
- 1/2 C. dry sherry
- 2 Tbs. butter
- 2 shallots -- peeled and minced
- 2 sprigs thyme
- 1 bay leaf
- 2 C. rich poultry/chicken stock
- salt and pepper to taste
- 3 piquillo peppers, diced small
Melt half the butter and sauté the shallots over medium heat until caramelized. Add herbs and sherry; simmer until reduced by half and jus coats the spoon. Add stock and cook until reduced by one third. Season to taste. This can be done ahead. To serve, heat with piquillo peppers.
Chef's Notes: This recipe is equally good with wild duck, squab or partridge. If you have bone-in quail, remove backbone and flatten with the broad side of a cleaver. Your cooking time will increase by a couple of minutes. Start them bone side down.
If you can't find piquillo peppers, roasted and peeled pimentos or red bell peppers will work quite well. Serve with White Cheddar Polenta (recipe below). Place a small pool on each plate, top with 2 quail as a main course or 1 per person if it's a first course. Arrange sauce around quail and garnish with a sprinkling of finely grated Parmesan cheese and minced chives.
This dish pairs beautifully with Duckhorn Vineyards Napa Valley Merlot.
White Cheddar Polenta
- 1 C. polenta
- 5 C. water
- 1/2 C. finely grated Parmesan or sharp cheddar cheese
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 2 tsp. minced chives
Bring water and salt to a boil, whisk in the polenta and reduce heat to medium. Cook, stirring often until thick and the grains are tender. Add cheese and pepper. Taste to see if additional salt is needed. Place a small pool on each plate, top with 2 quail as a main course or 1 per person if it's a first course. Arrange sauce around quail and garnish with a sprinkling of finely grated Parmesan and minced fresh parsley.
