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Clean the quail and pat dry to remove excess moisture. Into each quail place a slice of pancetta or bacon, a few sage leaves, a small sprig of rosemary and a tiny sliver of garlic.
Heat the olive oil in a large saucepan. Add the quail and quickly brown them all over. Season with salt and pepper to taste. Sprinkle over some extra sage and rosemary and add the white wine to the pan. Place the lid on and turn the heat down to low to cook slowly until tender, about 30 minutes. Add extra white wine or water as needed.
To serve: serve quail and sauce with a radicchio salad and grilled polenta.
The rich flavours of the game pair perfectly with the deep complexity of our JOSEPH Moda Cabernet Sauvignon.