- 16 each Quail breasts, de-boned, save bones for stock
- 2 ounces roasted garlic
- 2 bunches Swiss chard, red
- 1 ounce olive oil
- 1 quart pearl onions, fresh or frozen
- 2 cups Huckleberries, fresh or frozen
- ¼ cup shallots
- 1 quart pickled apple cider, strained
- 1 quart demi glace
- 1 quart onion, celery, carrot and leek, diced
- roasted baby beet
- asparagus tips
- baby Brussel sprouts
- 16 each chestnuts
De-bone 16 quail, keep breast together. Cut up bones & legs and make a brown stock with mirepoix, little garlic and thyme. Simmer for 2 hour and strain. Add 1 qt demi glace and little juice from huckleberries. Reduce to 1 qt and strain through cheesecloth. Taste for seasoning.
Marinate quails breast in strained apple cider and juice from huckleberries (keep 1 cup of apple cider/berry juice aside), roasted garlic & chopped thyme. Marinate for minimum of 4 hours.
Clean Swiss chard; dice stems and julienne leaves. Heat olive oil in skillet until smoking hot. Add pearl onion and caramelized until lightly golden. Add Swiss chard stems and sautéed for 1minutes before adding leaves. Cook for 2 minutes more and keep warm.
Sauté ¼ cup shallots in butter until golden brown. Add 2 cups huckleberries and cook for 2 minutes. Add brown sauce and cook for 5 minutes. Add little fresh ground pepper. Strain. Top with a pat of fresh butter. Keep hot.
Take quail breast out of marinade and pat dry. Melt butter in sauté pan. Preheat oven to 450º. Dust quail breast with little seasoned fl our and place skin side down in sauté pan. Fry until golden then turn over. Place in oven for 2 minutes. Quail should be med rare, Keep warm.
Clean and turn vegetables: carrots, navet, rutabaga, asparagus tips, salsify and baby Brussels sprouts. Roast and peel chestnuts. Cook separately and sauté in fresh butter. Sprinkle with chopped parsley.
Combined, the rutabaga, roasted baby beet, turnips, navet, asparagus tips, salsify and baby Brussel sprouts should be about 2 quarts.