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.

Ingredients

Quail

  • 1 ea. Bandera Quail
  • 6 ea. Fresh Rainier Cherries
  • Goat Cheese Polenta Cake (see below)
  • Cherry Glaze (see below)
  • Chive Oil (see below)

Chive oil

  • 2 Cup chive
  • 1 Cup Olive oil

Rainier Maple Chili Glaze

  • 1 Cup Rainier Cheeries
  • ½ Cup maple syrup
  • 1 Teaspoon chili flake
  • 1 Teaspoon garlic
  • 1 Teaspoon shallot

Goat Cheese Polenta

  • 1 Cup polenta
  • 1 Tablespoon butter
  • ½ Cup heavy cream
  • 2 Tablespoon goat cheese

Preparation

Step 1: Chive oil

Blanch chives and cool. Combine ingredients in blender. Blend for 3 min and set aside.

Step 2: Rainier Maple Chili Glaze

Add all ingredients into a sauté pan and reduce by half. Set aside and cool.

Step 3: Goat Cheese Polenta

Combine all ingredients in a sauté pan and cook until cheese is melted and all ingredients have come together to a nice creamy consistency.

Step 4: Bandera Quail

Grill Bandera quail to medium temp. cover with glaze and finish in the oven. Garnish with 6 large fresh Rainier Cherries.