Holiday Feature


Quail Sautéed
with Melon, Thyme and Red Onion

by John Manikowski


The combination of melon and thyme, reduced in white wine, brandy and triple sec is refreshing and light, low in fat and cholesterol.

Serve with pearl barley simmered in chicken stock and stir-fried thin strips of jicama, asparagus tips and diced red bell pepper.


Tie the legs of the quail together with string. Combine flour with 1 teaspoon salt and 1 teaspoon pepper in a large brown paper bag. Shake to mix and add the quail. Shake well. Remove quail, shake off excess flour and set aside.

Heat the oil in a large skillet over medium-high heat. Lay in the birds and brown 10 to 12 minutes on all sides, turning frequently with tongs. Add the wine and red onion, cover and simmer 6-8 minutes. Remove birds, turn up the heat, add melon, thyme, 1/2 teaspoon salt, 1 teaspoon pepper and deglaze the pan with the brandy and triple sec, 1-2 minutes, scraping up all bits and pieces.

Transfer 2 quail each to 2 warm plates and spoon mixture from pan over the quail. Serve immediately.

Serves 2.

Wine Recommendation

A Pinot Gris from Oregon, the King Estate perhaps, drinks very nicely with its peach and melon flavors running through. A bright wine for a bright dish.


John Manikowski's Game Recipes

Grilled Duck Breasts with Orange, Ginger and Balsamic Sauce
Upside-Down Roast Canada Goose
Roast Guinea Hens Stuffed with Mangos and Scallions
Smoked Mallard Duck Legs with Hoisin Sauce Over Couscous
Breast of Mallard with Morels and Pistachio-Encrusted Figs
Calvados Pheasant
Pheasant with Olives and Fresh Plums
Smoked Breast Of Pheasant Salad with Pistachio and Date Dressing
Leeky Pheasant
Quail Sautéed with Melon, Thyme and Red Onion
Grilled, Butterflied Wood Duck with Dried Cherry Sauce
Sources for Wild Game
About John Manikowski
An Introduction to Turkey Alternatives

Thanksgiving Recipes
Christmas Recipes