I also asked him for 6 slices of pancetta sliced quarter inch thick.
These beautiful little quail cooked up in about 30 minutes!
D’Artagnan All Natural Bone-out Quail which I stuffed with Pancetta, Sage and Garlic, and cooked in a white wine sauce according to Mimi’s Recipe. So Delicious!
I also made these Spinach Balls Stuffed with Oscar’s Hickory Smoked Blue Cheese…Gourmet!
Mimi’s post included a recipe for a beautiful walnut cake, which I made in a tea cake pan!
So, I told you that I would order up some of those beautiful quail that I read about on Mimi’s blog. Well, The Butcher did me one better by bringing home these gorgeous quail that D’Artagnan had already boned out and cleaned for me!
Now, I may be vicariously “living in France”, but I was wondering how the boys would react to being served something so fancy…
Well, They completely took me by surprise! Actually the youngest amongst us asked if there was “any of that leftover quail” for his lunchbox today…pretty unbelievable…I guess they were that good!
I have included the link to my original post in case you haven’t read it yet, as well as the link to Mimi’s blog that includes the recipes. I prepared everything on her husbands menu with some minor changes to the ingredients, which you will find in the gallery below.
These D’artagnan Quail are a special order item. So if you plan to make them, give The Butcher a call a day or so before you would like to pick them up. He will be sure to have them for you!
Also keep in mind that they are petite. I thought one was perfect for my appetite, but the boys easily could have eaten two each.
http://randsmeatmarket.com/2015/03/04/the-table/
You will find the original recipe here:
Click through the gallery below:
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- The Butcher brought me these beautiful little quail from D’Artagnan. They were already boned out and cleaned. So Simple!
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- I also asked him for 6 slices of pancetta sliced quarter inch thick.
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- This is what the quail looked like when I removed them from the package.
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- I removed the silver clips and gave them a quick rinse.
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- Pancetta, sliced garlic and fresh sage…a yummy combination!
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- Season the quail with fresh ground salt and pepper.
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- Stuff first with the sage…
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- Next I made a roll out of the pancetta and the garlic
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- And stuffed each quail.
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- Tie up the birds….
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- Give them one last dash of salt and pepper.
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- Over medium high flame, heat up 2 tablespoons of butter and one tablespoon of olive oil.
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- Sear the quail well …
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- until golden on each side. This took me about 2 minutes per side.
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- Add two cups of white wine and the fresh rosemary sprigs. I also chopped up two pieces of pancetta and some extra garlic for the pan.
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- Bring to a simmer …
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- Reduce the wine a bit, which should take about 6 minutes. Then reduce heat to low and simmer for 20-30 minutes. For me it took 30 minutes to get the meat to a temp of 165 degrees….
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- While the quail were cooking I prepared the spinach balls!
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- I made a double batch of these because the original recipe only made 8.
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- I used Oscar’s Blue Cheese from R&S instead of Gorgonzola…(It’s very similar)
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- I use these scoopers for everything! They come in so handy.
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- Use the meat thermometer to be sure the meat is cooked to 165 degrees fahrenheit.
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- I thought these spinach balls were so beautiful!
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- I was thrilled with how delicious these quail turned out. The boys really loved them:)
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- The spinach balls boiled up in 8 minutes.
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- I served mine with the white wine sauce from the quail, instead of making a separate butter sauce that the recipe called for.
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- I can not resist a delicious sweet at the end of a meal. I baked up the walnut cake in these cute little tea pans. They baked up in 10 minutes! So Simple!
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- And really yummy too! Bon Appetit!
Chowfancy 
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