Pan Seared Quail with Roasted Pepper Puree
A tasty and easy way to serve up quail.
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 entrée.; 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&Â¿Â¿acute shallots for about 1 minute. Add garlic, thyme and red pepper flakes. Saut&Â¿Â¿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.