Through good fortune, and fine dog workI find myself with an good number of quail here as the season winds down, and I am always looking for new culinary methods.
I tried a small variation on tw's above excellent ideas. I was working with skinned breast only (legs had been reserved for a game soup). I flattened each breast with a cooking mallet and used a very hot iron skillet with olive oil as directed...
I agree on the Marsala glaze but thickened and enriched the deglaze with a bit of heavy cream.....Sautéed asparagus , and mushrooms in madeira and butter were the accompaniment.
A fine '08 Oregon Pinot Noir was the perfect companion when combined with my Valentine.....She agreed that the birds were great, just past rare, yet still as moist as possible when using skinless quail.
