Pan Seared Quail With Roasted Red Bell Pepper Puree

Recipe Ingredients

4		Quail - cleaned
3/4 cup	177ml	Extra-virgin olive oil
1 tablespoon	15ml	Shallot - chopped fine
2		Garlic cloves - chopped fine
2		Thyme sprigs - leaves only (small)
1		Crushed red pepper flakes
		= (adjust heat to your desire)
4		Red bell peppers - roasted, skinned,
		And cleaned
2 tablespoons	30ml	Chopped Italian flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Handfuls watercress

Recipe Instructions

Heat 1/2 cup olive oil in a large skillet. Season quail with salt and pepper and place in pan. Brown quail on both sides about 4 to 5 minutes each. When they are golden brown, remove pan from stovetop and place into preheated oven at 350 degrees for approximately 8 to 10 minutes.

Heat 1/4 cup olive oil in a medium-sized skillet over medium heat. Saute shallots for about 1 minute. Add garlic, thyme and red pepper flakes. Saute about 1 more minute. Add roasted red bell peppers and parsley. Stir and remove from heat. Puree in a blender or kitchen processor. Season with salt and pepper.

Remove quail from oven. Serve over a bed of watercress accompanied by the roasted pepper puree.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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