Blackberry Balsamic Quail Print Email

For the marinade -
1/2 cup balsamic vinegar
1/2 cup blackberries
2 tsp. thyme, dried
1/4 cup extra virgin olive oil

For the entree –
4 quail
prosciutto slices (optional)
1 tbs. butter
1 head fennel, chopped
more salt, pepper, thyme
2 tbs. olive oil
1/2 lb. spinach
1/4 lb. arugula
4 oz. goat cheese
more salt, pepper
blackberries for garnish

Heat vinegar and blackberries in a small pan – mash blackberries and reduce liquid to half volume, add in thyme, salt, pepper – set aside and let cool. Then add in olive oil

Rinse quail and pat dry. Rub quail liberally with salt and pepper, then place in a plastic bag and add in half of the marinade. Let marinate in the fridge for 2-4 hrs. Keep the other half of the marinade separate.

Preheat oven to 350F. In a casserole dish or other stove/oven compatible dish, heat up olive oil (med-high heat) and brown quail on all sides – this should not take long, a few minutes on each side. Once browned, wrap quail with prosciutto (if desired) and transfer dish to oven. Bake 10-15 min breast side up, until prosciutto is cooked and quail is cooked. You can check the thigh of the quail to see how well done it is.

While quail are roasting, make the sauce – saute (med-high) the fennel in butter until translucent, and add in salt, pepper, and thyme. Then add in the other half of the marinade sauce and cook on med-low (just a simmer) for a few minutes until the sauce develops a nice sheen to it. Make sure to pour any drippings from the quail roast into the sauce too!

Saute spinach and arugula in olive oil until wilted, sprinkle with salt and pepper to taste. Stir in small pieces of goat cheese.

For plating – plate spinach/arugula first, then add your quail. Top with blackberry/fennel sauce and garnish with fresh blackberries and/or fennel leaf. - Adapted from Feel Good Eats