Field & Stream Online Editors
Field & Stream Online Editors

The delicious flavor of quail blended with the sweetness and aromatic flavors of the roasted peppers make this the perfect dish as an appetizer or entr&eacutee.; I always enjoy serving this with a glass of Pinot Noir. Try it and see what you think. PAN SEARED QUAIL WITH ROASTED PEPPER PUREE
2 dinner or 4 appetizer servings

4 whole quail, cleaned
3 /4 cup extra virgin olive oil
1 tablespoon shallot, chopped fine
2 cloves garlic, chopped fine
2 small sprigs of thyme, leaves only
pinch crushed red pepper flakes (adjust heat to your desire)
4 red bell peppers, roasted, skinned and cleaned
2 tablespoons Italian flat leaf parsley, chopped
salt and pepper to taste
2 handfulls watercress

Heat 1/ 2 cup olive oil in a large skillet. Season quail with salt and pepper and place in pan. Brown quail on both sides about 4 to 5 minutes each. When they are golden brown, remove pan from stovetop and place into preheated oven at 350 degrees for approximately 8 to10 minutes.

Heat 1 /4 cup olive oil in a medium sized skillet over medium heat. Saut&¿¿acute shallots for about 1 minute. Add garlic, thyme and red pepper flakes. Saut&¿¿acute about 1 more minute. Add roasted red bell peppers and parsley. Stir and remove from heat. Puree in a blender or kitchen processor. Season with salt and pepper.

Remove quail from oven. Serve over a bed of watercress accompanied by the roasted pepper puree.