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Bandera quail is from Bandera, Tex. which is known among world-class chefs and the public, not for beef but for its exceptionally high quality and affordable quail meat. The addition of the sweet and slighty tart cherries adds a unique flavor to this winning dish. This recipe is developed by Executive Chef Jonathan Gelman at Driskill Grill in Austin.
Cook Time:
Prep Time:
Total Time:
Servings: 4
Ingredients:
1 ea. Bandera Quail
6 ea. Fresh Rainier Cherries
Goat Cheese Polenta Cake (see below)
Cherry Glaze (see below)
Chive Oil (see below)
2 Cup chive
1 Cup Olive oil
1 Cup Rainier Cheeries
? Cup maple syrup
1 teaspoon chili flake
1 teaspoon garlic
1 teaspoon shallot
1 Cup polenta
1 tablespoon butter
? Cup heavy cream
2 tablespoon goat cheese
Preparation:
Blanch chives and cool. Combine ingredients in blender. Blend for 3 min and set aside.
Add all ingredients into a sauté pan and reduce by half. Set aside and cool.
Combine all ingredients in a sauté pan and cook until cheese is melted and all ingredients have come together to a nice creamy consistency.
Grill Bandera quail to medium temp. cover with glaze and finish in the oven. Garnish with 6 large fresh Rainier Cherries.
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