Panfried Quail
Submitted by Neal
Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is the kind of rustic French country preparation that makes wild game feel both elegant and unfussy. Whole quail get a generous seasoning of thyme, salt, and pepper, then panfried skin-side down in foaming butter until that delicate skin turns golden and shatteringly crisp.
A scattering of diced ham crisps alongside the birds, and the magic happens at the end: deglazing the pan with fresh-pressed white grape juice (made by hand from a single cup of grapes) creates a quick, slightly sweet pan sauce that picks up all the browned bits without needing reduction or thickening.
Pro Tips
- Press the grape juice fresh as directed. Bottled grape juice is too sweet and lacks the gentle acidity that balances the buttery birds. A potato ricer works as well as a vegetable mill.
- Cover the pan during cooking. Quail are tiny and dry out quickly without a lid to trap steam, especially the breast meat.
- Let the birds rest covered for the full 10 minutes after cooking. The carryover heat finishes them gently and the juices redistribute, so every bite stays moist.
- Pour off the rendered butter before deglazing. Excess fat in the pan creates a greasy sauce instead of a clean, glossy reduction.
Variations
- Substitute red grape juice and a splash of red wine for a deeper, more autumnal sauce.
- Use pancetta or smoky bacon lardons in place of ham for a richer, smokier accent.
- Serve over toasted brioche or polenta to soak up the buttery grape pan sauce.
Ingredients
Directions
First, make the fresh white grape juice.
Crush the cup of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer.
Combine the salt, pepper, and thyme, crushing the thyme with your fingertips.
Sprinkle both sides of the birds with the seasonings.
Melt the butter in a large skillet over medium heat until it foams and just begins to brown.
Add the quail, skin-side down.
Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown.
Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer.
Take the pan from the heat and let the quail rest, covered, for about 10 minutes.
Arrange the quail on a platter and sprinkle the ham from the pan over them.
Pour the fat from the pan.
Add the grape juice (you can also use water, if you prefer), and bring to a boil.
Cook for 1 minute, scraping the browned bits from the bottom to deglaze the pan.
Pour over the quail and serve.
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