During my usual shop at the Farmers market this past week I happened upon a new vendor, Karlonas Farms, and suddenly my weekend took a change for the better and it was Game On! (sorry for the pun).
Game birds and autumn veggies are a match made in heaven and so Quail and Partridge found their way into my basket and after a stop at the mushroom man, and scoring the end of season green beans I had an awesome meal and delicious Pinot in my sights.
We decided on the Quail for Saturday nights feast, these little beauties came partially boned and were perfect for a quick barbecue. This meal took us 20 minutes to prepare and when matched with Praxis Pinot pretty darn sublime!
Barbecued Quail with Thyme and bay stuffing, and red wine jus
4 quail partially boned
8 thyme sprigs
2 bay leaves
Tablespoon or so of Extra Virgin Olive Oil
Sea salt
Pepper
Heat barbecue to very hot making sure grill plate is well seasoned we are talking smoking hot here.
Place thyme sprigs and half of bay leaf inside the quail cavity
Season the quail inside and out with salt and pepper
Drizzle the quail with Olive Oil
Let stand at room temperature while you make the salad and jus
Red wine jus
¼ cup of Praxis Pinot
1 cup chicken stock
Juices from rested quail
Combine the wine and stock in a small saucepan and reduce back to ½ cup add the quail juices once the quail has rested and reduce back to a 1/3 cup
Warm salad of Mushroom, Green Bean and shallot
1# Mushrooms any type
½ # green beans
1 large or 2 small shallot
3 tablespoons unsalted butter
1 tablespoon olive oil
Sea salt
Pepper
Thyme sprigs
Lemon zest
¼ cup of water
Slice the mushrooms into thick slices. Slice the green beans into thin slices or use a stringer to “French” the bean. (one of my favorite tools of the kitchen), slice shallot thin
Heat the butter in a large sauté pan and add the mushrooms, when mushrooms are starting to brown add the olive oil and the sliced shallot, sauté for a further few minute then add the green beans, thyme leaves and zest a bit of the lemon into the pan (maybe ¼ or so) season to taste
Add the water and stir until the beans are al dente.
Set aside
Take the quail outside and grill turning only once. Five minutes per side will be perfect then set in a warm oven – 140f- to rest for 10 minutes
Add the juices to the sauce and continue to reduce to 1/3 cup
Place the salad on the plate top with quail and pour over jus. Pour a Praxis Pinot and toast your good fortune that a game bird vendor is at the Farmers Market.