Quail in Wine
An easy, grandma-approved weeknight quail recipe bound to leave you licking the plate
Does anyone else regularly use family heirlooms in their kitchen? I’ve got pots and pans approaching 100 years of age and cookbooks that aren’t far behind. But few things give me as much joy as pondering the marks left on the rim of my paternal grandmother’s Magnalite stock pot. Each mark represents a moment in time, a spoon or spatula being knocked clean before she placed it on its stovetop rest, her attention turned back to whatever chaos her four children were certainly creating.
What was she cooking? What was the weather like that day? Was my dad as much of a handful back then as today? All are now filed under “Questions I wish I’d asked while I still had the chance.”
Another one of my cherished heirlooms is The Carolina Collection, otherwise known as “The Fayetteville Junior League Cookbook.” The book has clearly seen heavy use since it was printed back in 1962, which is lucky because I can readily identify my favorite recipes without worrying about inventing time travel so I can ask my grandmother for them.
It is, unapologetically, a cookbook from the ’60s. I’ve found myself using the recipes for inspiration (read: swapping out canned or frozen ingredients for fresh) more than I have found myself following them to the letter. One of these days, I’ll convince the editorial team here at Project Upland to let me share the recipe for “Asheville Seafood Mold” with you fine folks, but unfortunately for you, today is not that day.
Recently, I came across a wild game section that I had previously overlooked. There, staring back at me from a conspicuously unstained page, was “Quail in Wine.” A quick read left me with the impression that this recipe was uncomplicated and unpretentious, perfect for a one-pan weeknight endeavor.
The slight gamey flavor from the quail, the richness of the fatty salt pork, the earthiness of the mushrooms, and the bright acidity of the wine all work together to create a flavor profile that will have you licking your plate clean. This dish plates well, comes together in under an hour, and uses readily available ingredients. Give it a try next time you put a few quail in your bag. If your grandma’s still around, invite her over for dinner, too; maybe she has an old school cookbook she’d be willing to share with you.
Quail in Wine
Ingredients
- 2-4 whole skinless quail halved along the breastbone
- ½ lb salt pork small dice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup dry white wine
- 8 oz button mushrooms sliced
- 8 oz pearl onions peeled and halved lengthwise
- ¼ cup parsley chopped
- 2 cups cooked rice I used Carolina Gold rice
Instructions
- Brown quail well in butter, then remove them from the pan and set aside.
- Brown the salt pork in the same pan, stirring constantly.
- Once the fat is rendered and the salt pork is slightly browned, add the mushrooms to the pan and cook until they have softened, about 2-3 minutes.
- Sprinkle the all-purpose flour over the mushrooms and stir to combine.
- Add the wine to deglaze the pan, stir, and cook until reduced by half, about 2-4 minutes.
- Add the broth to the pan and stir to combine.
- Add the quail halves and pearl onion halves to the pan, cover, and simmer for 30 minutes or until the sauce has reduced by one-third.
- Garnish with the chopped parsley and serve over rice.
Nutrition
Grandie would be thrilled you are putting her cookbook, and the old Magnalite stockpot, to good use.