Quail with Tomato-Basil Beurre Blanc
For best results, brine your quail before cooking.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: French
Servings: 2 people
- 2 cups dry white wine
- 3 tablespoons shallot peeled and minced
- 2 tablespoons tarragon vinegar
- 6 ounces weight chilled butter, cut into pieces
- salt
- white pepper
- 1/3 cup tomato; peeled seeded and diced
- 2 tablespoons fresh basil minced (or substitute pinch dried basil leaves)
- 2 quail whole, brined
Cooking the Quail
Heat 1/2 cup olive oil to skillet. Add the quail to the skillet breast side down. Season with salt and pepper, or try a Hi Mountain seasoning of choice. Brown on both sides about 4 to 5 minutes each. Remove from pan and set aside. Reserve the pan and drippings.