In all my years on this planet, I had never eaten quail. I’m not quite sure what to make of that.
Sure, with my lower middle-class upbrining, quail would not have been what one would call typical, but I was certainly aware of the little bird.
I have now rectified this situation with this recipe. Odd, but I feel a tad classist in posting this bit.
The recipe is fairly straightforward. The trick is ensuring the wings and legs of the quails get thoroughly cooked, as they have difficulty hitting the bottom of the pan while in the skillet.
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 white onion, chopped finely
- 2 links of chorizo, removed from casing and chopped well
- 1/8th teaspoon cumin
- 1/8th teaspoon oregano
- 1/2 apple (golden delicious), chopped finely
- 4 boneless quail
- 1 14oz can diced tomatoes
- 1/2 cup tomato juice
- salt and pepper to taste
- 12 slices polenta
Set a large skillet over medium heat. Place in 3 tablepsoons of olive oil and bring to temperature. Place in garlic and onions, and cook until onions start to become translucent. Add Chorizo, cumin and oregano and cook well.
Place the sausage into a small mixing bowl. Add apple and mix well.
Take a quail, and either sew with baking string, or simply toothpick the left and right breasts together. Stuff the quail with the sausage mixture, and seal the quail by placing a toothpick at the base of the left and right legs. Repeat process for each quail. Set remaining sausage aside.
Add a bit more oil to the skillet, and place each quail inside. Brown each side of the quail (top, left, right, bottom), covering the skillet with the lid at each time.
Once browned, pour 1/2 can of the tomatoes into the skillet and the all of the tomato juice. Cover with lid and allow to cook for 15 minutes, creating a small braise.
Fry up the slices of polenta and place them on a plate.
Remove quail from the skillet and place upon polenta. Add 1/2 cup sausage to the skillet and heat. Mix well, removing and fronds found on the bottom of the pan. Once cooked, spoon sauce over quail. Serve.