Pan Seared Quail with Roasted Red Bell Pepper Puree

This recipe comes from chef Lisa Freeman of Lodi, California. Lisa can cook like nobody’s business. She will also prepare a memorable fish and/or game dinner for you and your guests. Find our more about Lisa on my Sporting Friends page. 

Pan Seared Quail with Roasted Red Bell Pepper Puree


  • 4 whole quail cleaned
  • 3 /4 cup extra virgin olive oil
  • 1 tablespoon shallot chopped fine
  • 2 cloves garlic chopped fine
  • 2 small sprigs of thyme leaves only
  • pinch crushed red pepper flakes adjust heat to your desire
  • 4 red bell peppers roasted, skinned and cleaned
  • 2 tablespoons Italian flat leaf parsley chopped
  • salt and pepper to taste
  • 2 handfulls watercress


  • Heat 1/ 2 Cup olive oil in a large skillet. Season quail with salt and pepper and place in pan. Brown quail on both sides about 4 to 5 minutes each. When they are golden brown, remove pan from stovetop and place into preheated oven at 350 degrees for approximately 8 to10 minutes.
  • Heat 1 /4 cup olive oil in a medium sized skillet over medium heat. Sauté shallots for about 1 minute. Add garlic, thyme and red pepper flakes. Sauté about 1 more minute. Add roasted red bell peppers and parsley. Stir and remove from heat. Puree in a blender or kitchen processor. Season with salt and pepper.
  • Remove quail from oven. Serve over a bed of watercress accompanied by the roasted pepper puree.

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