Sautéed Quail with Vermouth Sauce
I love making quail now and then for special occasions, but it is difficult to get unseasoned quail in my area. I found a reputable Internet source so I hope to make it more often because it is so good. This recipe was written for whole quail, but you can use semi-boneless, which might require less cooking time. Either way, this is a quick, easy and elegant main dish for a special occasion dinner or entertaining. Make the recipe in any amount needed, allowing two quails per person.
- 4 whole quail, about 5 ounces each
- Salt and pepper to taste
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme leaves
- 3 tablespoons olive oil
- 3 large cloves garlic, thinly sliced
- 1 cup extra dry vermouth
Pat the quail dry with paper towels. If desired, tie the legs together with butcher's twine for a nicer presentation. Season on all sides with the salt, pepper, sage and thyme. Heat a medium skillet over high heat. Add the olive oil. Add the quail and brown, about 3 minutes per side. Add the garlic and vermouth. Stir to deglaze the bottom of the pan. Reduce heat to medium. Cover and cook until the quail is tender and the juices run clear, about 12 minutes, turning occasionally. Serve the quail, drizzling each with some of the pan juices.