Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Quail Marinade

• Extra Virgin Olive Oil – ¾ C
• Garlic (minced) – 4 cloves
• Lemon Peel – 1 whole zest
• Orange Peel – 1 whole zest

Place quail in a plastic bag or container - add garlic, citrus peels, & olive oil

Marinate Quail 2 -24 hours in refrigerator

Remove excess oil, citrus peels, and garlic

Season quail with salt, black pepper, and Aleppo pepper

Grill, on high heat, approximately 3-4 minutes per side

Rest the quail for 5 minutes. Cut into quarters by slicing it in half lengthwise and then cutting

the breast in half between the wings and back legs.

Risotto

• Arborio Rice – 1C
• Chicken Stock – 4 C
• Parmesan Cheese – 1 C
• White Wine – ½ C
• Butter – 2 T
• Kosher Salt – to taste
• Fennel (sliced thin) – 1 med/lg bulb
• Fennel Fronds (picked) – ¼ C
• Sweet Potato (peeled and cubed) – 1 ea
• Onion (minced) – ½ med/lg
• Garlic (minced) – 1 clove
• Grapeseed Oil – 1 T

In a heavy bottomed pot, sweat onion and fennel in oil until soft and translucent over medium-high heat. Approx 3-4 minutes

Add rice. Toast until slightly fragrant. Approx 2 minutes.

Add garlic. Cook for 30 seconds.

Add wine to pot to deglaze the pan. Cook until the wine has reduced by more than half while stirring constantly.

Add 1 C chicken stock, stirring constantly, until the stock is absorbed by the rice. Repeat this process with the remaining liquid until a creamy texture is reached and the rice is cooked through but still has structural integrity. Note: Additional stock/liquid may be needed to reach final product

Add parmesan and butter. Stir to incorporate. Taste and season with salt to desired level.

Sweet Potato

Preheat oven to 425 F

Peel and cube sweet potato to ½ - ¾ inch pieces.

Toss potato in extra virgin olive oil and kosher salt (1 t)

Place potato on a lined baking tray and roast for approximately 20-25 minutes or until a gentle golden color is reached and the potatoes are just cooked through

Remove from pan and set aside

Crispy Kale

Wash, pat dry.

Remove leaves from the stalk.

Heat 1/4 inch of grapeseed oil in a saute pan over high/med high heat

Fry kale 30 seconds on each side

Remove from oil and drain on paper towel

Season with salt immediately

Spiced Sunflower Seed

• Sunflower Seed: ¼ C
• Kosher Salt: ½ t
• Aleppo Pepper: ½ t
• Cayenne: ¼ t

In a dry skillet over medium heat, toast seeds until a light golden brown and its natural oils have released. Add seasoning, toss to combine, and remove from pan to a new container.

Plating

Spoon ¾ C risotto into a bowl

Place ¼ sweet potato cubes in small groups around the outer rim of the risotto

Place quail on top of risotto

Top with 1 T spiced seeds

Squeeze a few drops of fresh lemon juice on the quail

Add a generous pinch of crispy kale

Top with a 6-8 fronds

Sprinkle small pinch of flaked sea salt

Photo by Rosso & Flynn.

Step By Step Guide

Make quail marinade and remove quail from packaging

Marinate quail (2-24 hours before cooking)

**1 Hour Prior to Grilling Quail**

Pick fennel fronds

Cut Sweet Potato

Clean & remove kale leaves from stalk. Pat dry

Toast sunflower seeds. Season. Remove from pan

Cut onions, fennel, & garlic

Preheat oven

Start cooking risotto

**After second cup of stock (approx halfway thru cooking process)**

Season and roast sweet potatoes in oven

Remove quail from the fridge, remove excess marinate, & rest at room temp on tray

Finish cooking the risotto. (Can gently reheat if needed by the time quail is ready)

Remove sweet potatoes, set aside (cook times may vary depending on size)

Heat pan and oil. Fry kale. Drain on towel lined tray. Season

Season & grill quail. Rest. Cut

Plate

Photo by Rosso & Flynn.