Roasted Bobwhite Quail

With Rabbit Sausage, Olive Tomato Ragout, And Garlic Lavender Jus

 

  • 1 cup garlic cloves
  • 1 cup olive oil
  • 1 pound ground rabbit
  • 1 teaspoon fennel seed
  • 2 teaspoons minced shallots
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 8 quail, deboned


Garlic Jus

  • 1 cup white wine
  • 1 tablespoon coarsely chopped fresh lavender
  • 1 bunch thyme, coarsely chopped
  • 1 quart chicken stock
  • 1 tablespoon butter


Tomato Ragout

  • 1 teaspoon butter
  • 2 tablepoons chopped shallots
  • 1/2 cup shaved garlic
  • 2 (28 ounce) cans diced tomatoes
  • 1 cup halved green olives
  • 1 cup halved black olives
  • 1 cup blanched and sliced salsify
  • 2 tablespoons chopped rosemary
  • Salt and pepper
  • 3 tablespoons chopped parsley

Roast 1 cup garlic cloves in oil at 350º F until golden brown and soft. Set aside.

Combine ground rabbit, fennel seed, shallots, minced garlic, and cumin. Season with salt and pepper. Stuff cavity of each quail with 1/8 cup mixture. Season stuffed quail and sear in a hot sauté pan. Remove to roasting pan. Finish cooking at 350º F for 20 minutes.

Deglaze sautépan with white wine. Add roasted garlic and sachet of lavender and thyme. Add chicken stock and reduce to 1 1/2 cups. Season and finish with 1 tablespoon butter. Remove to container and set aside.

Add 1 teaspoon butter to pan and sweat shallots. Stir in shaved garlic, tomatoes, olives, salsify, and rosemary. Season with salt and pepper; add chopped parsley.

Portion the tomato ragout into 8 bowls. Top with roasted quail and spoon garlic over.

Serves 8