Quail have been enjoyed as game birds for centuries. The dark rich breast meat of quail can be paired with white or red wine. In this recipe a red wine is suggested.

Sangiovese and sangiovese dominant blends can be successfully paired with gamey meats. In this recipe from Hollick Wines the strong natural flavours of the bird are enhanced with sage and prosciutto. The pepperoni and polenta both remind us of the peasant origins of this cuisine.

Q is for Quail Buy From Art.com

The wine suggestion is to use Hollick “Hollaia” a blend of 60% Sangiovese with 40% Cabernet Sauvignon. The blend is inspired by the ‘Super Tuscan” use of these two varieties.

Ingredients

• 4 jumbo quail, halved and boned except drumstick
• 8 thin slices prosciutto
• 8 fresh sage leaves
• sunflower oil
• 1 x soft buckwheat recipe
• 1 x peperonata recipe
• Chopped flat leaf parsley
• 50g shaved parmesan

Method

• Wrap half a quail and sage leaf in a slice of proscuitto, then allow to chill for 30 mins.
• Preheat oven to 180ºC.
• Heat a heavy frying pan with a little oil and seal the quail for one minute on each side, then bake quail in the oven on a tray for 4-5 mins.
• Place a spoon of the hot polenta onto 4 soup plates.
• Rest 2 halves of quail on the polenta and top with peporanata, parsley and parmesan.

Peperonata for quail
4 tablespoons extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, sliced thinly
1 each red and yellow capsicum, de-seeded and sliced
3 lge ripe tomatoes, halved, pulp removed and sliced
2-3 teaspoons sherry vinegar
1 anchovy, chopped (optional)

Method

• Gently soften the onion in a large heavy bottom pan with the olive oil.
• Add the capsicum, garlic and anchovy and cook slowly until the capsicums are wilted.
• Add the tomato and sherry vinegar, simmer for 5 mins to melt the ingredients together.

Soft buckwheat polenta

• 1 cup water
• 1 cup milk
• ½ cup buckwheat polenta
• 50g butter
• 2 tablespoons extra virgin olive oil
• Sea salt

Method

• Bring the milk and water to the boil and stir in the polenta on a low heat.
• Stir with a wooden spoon for 10 minutes.
• Remove from the heat and stir in butter and oil. Season to taste.

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