Best 2 Quail And Grapes Recipes

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Quail and grapes is a classic flavor combination that has been enjoyed for centuries. Quail, a small but delicate game bird, is known for its tender and flavorful meat, while grapes add a touch of sweetness and acidity. When combined, these two ingredients create a dish that is both elegant and delicious. There are many different recipes for quail and grapes, but they all share a few common elements. Typically, the quail is roasted or grilled until cooked through, and the grapes are added during the cooking process. The combination of flavors is enhanced by the addition of herbs and spices, such as thyme, rosemary, and garlic. Whether you are looking for a special occasion meal or a simple weeknight dinner, quail and grapes is a dish that is sure to please.

Here are our top 2 tried and tested recipes!

ROASTED QUAIL WITH RED GRAPES AND PEARL ONIONS



Roasted Quail with Red Grapes and Pearl Onions image

Categories     Fruit     Onion     Roast     Dinner     Vinegar     Quail     Winter     Honey     Thyme     Grape     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 12

1 cup balsamic vinegar
2 tablespoons honey
10 fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
3 tablespoons warm clarified butter (recipe follows)
1 pound small pearl onions
8 whole quail* (5 to 6 ounces each), cleaned and necks and feet removed if necessary
1 pound red seedless grapes (about 3 cups)
Garnish: fresh thyme leaves
Accompaniment:baked wild rice amandine
For clarified butter
unsalted butter, cut into 1-inch pieces
*available at some butcher shops

Steps:

  • Clarify butter:
  • In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
  • Roast quail:
  • Preheat oven to 475°F.
  • In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
  • In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
  • Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes. In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
  • While onions are roasting, prepare quail. Rinse quail and pat dry. Season inside and out with salt and pepper. Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
  • Add grapes to pan and toss with onions. Arrange quail, breast sides down, over onions and grapes and roast 15 minutes. Turn quail over and baste with about half of remaining glaze-butter mixture. Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
  • Discard string from quail and transfer to a platter. Arrange grapes and onions around quail using a slotted spoon and keep warm.
  • To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over quail.
  • Garnish quail with thyme and serve with baked wild rice amandine.

QUAIL AND GRAPES



Quail and Grapes image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

6 jumbo quail, about 4 to 5 ounces each
Salt and pepper
1 1/2 teaspoons grated garlic
6 large rosemary sprigs, plus 1/2 teaspoon chopped
6 large thyme sprigs, plus 1/2 teaspoon chopped
2 tablespoons olive oil
6 small red boiling onions (about 1/2 pound), peeled and quartered
1 teaspoon balsamic vinegar
1 pound grapes, cut into 6 small clusters

Steps:

  • Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
  • Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
  • Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
  • Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 600 milligrams, Sugar 13 grams

Tips:

  • Choose fresh, plump quail: Look for quail that are free of blemishes and have a smooth, even color.
  • Brine the quail before cooking: Soaking the quail in a brine made with salt, sugar, and water helps to tenderize the meat and infuse it with flavor.
  • Roast the quail at a high temperature: This helps to create a crispy skin and prevent the meat from drying out.
  • Pair the quail with complementary flavors: Grapes, figs, and nuts are all classic accompaniments to quail. You can also try pairing quail with more exotic fruits, such as pomegranates or persimmons.
  • Don't be afraid to experiment: There are many different ways to cook quail. Try different recipes and cooking methods until you find one that you love.

Conclusion:

Quail is a delicious and versatile bird that can be cooked in many different ways. Whether you're roasting it, grilling it, or pan-frying it, quail is sure to please your taste buds. So next time you're looking for something new to cook, give quail a try. You won't be disappointed.

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