Roast Quail with Rosemary Garlic Fried Polenta and Crispy Brussels Sprout Chips

Roast Quail recipe, Garlic rosemary fried polenta recipe, Crispy Brussels Sprouts recipe, game recipe, elegant  easy dinner party food

Roast Rosemary Quail with Garlic Rosemary Fried Polenta and Crispy Brussels Sprout Chips

Today’s post is for a simple, quick, elegant Autumnal dinner that is perfect for two, or may be increased easily for a crowd. Included are three recipes: Rosemary Roasted Quail, Garlic Rosemary Fried Polenta and Crispy Brussels Sprout Chips.

While quail may sound fancy, it is surprisingly simple and quick to prepare at home, the bonus being you don’t have to be a hunter to enjoy these tiny bundles of bird! Although a game bird, they are most frequently bred and raised in captivity for their eggs and meat. Because of the way they are raised, they tend to have a flavor more similar to chicken than to other game poultry. It is difficult to locate quail fresh, but I find it readily available frozen in my local large chain market in the specialty frozen meats aisle, four per box.

Because quail are tiny, generally about 4 ounces each, they cook quickly. In this recipe, preparation is complete in about 30 minutes. The quail are sprinkled with salt and pepper, inside and out, stuffed with a sprig of rosemary, then seared in butter and olive oil in an oven-proof pan for 3 minutes per side, or about 12 minutes total. By searing the quail on all sides, you are assured of a crispy, golden brown skin.

White wine and beef base (this is powdered and can be found near bouillon in most grocery stores) is added to the pan juices and the quail are finished in the oven, roasting for another few minutes. After removing them from the oven and as the quail rest, the wine and pan juices are further reduced for a sauce to serve over the quail.

I’ve provided a recipe for the Garlic Rosemary Fried Polenta, as well as the method for making crisp Brussels sprout chips (betcha can eat just one). Throw together a simple, but elegant Autumnal dinner; this meal will be sure to impress!


5.0 from 1 reviews
Roast Quail with Rosemary
Recipe type: Entree
  • 4 Quail
  • 4 sprigs fresh rosemary + 1 teaspoon minced fresh rosemary leaves
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • ½ cup dry white wine
  • ¼ teaspoon beef base
  • kitchen twine, toothpicks
  1. Preheat oven to 350°F.
  2. Rinse quail, inside and out, removing any feather fragments that may remain, pat dry.
  3. Using a knife, cut any neck bones extending beyond the body of the bird.
  4. Sprinkle the inside and outside of the quail with salt and ground black pepper.
  5. Stuff each quail with a sprig of rosemary.
  6. Using kitchen twine, tie the legs of the quail together.
  7. Push the legs of the quail up toward the body and secure in place with a toothpick skewering the cavity of the bird closed. Clip off the edges of the toothpick so the quail will lay flat when searing.
  8. In a medium-sized oven-proof skillet, over medium heat, add the olive oil and 2 tablespoons of the butter. Once the foam from the butter subsides (this is caused by the evaporation of water in the butter; waiting for this foam to subside will indicate that the butter is at the proper temperature), brown the quail on each side, about 3 minutes per side, or until golden brown (about 12 minutes total).
  9. Remove the quail to a small plate and add the remaining 2 tablespoons of butter, the minced rosemary, the white wine and the beef base.Whisk to combine.
  10. Add the quail back to the skillet, breast-side up (also add back any juices that may have accumulated on the plate). Place the skillet into the preheated oven and bake for about 5-7 minutes or until the meat of the inner thigh is still slightly pink.
  11. Remove the pan from the oven and transfer the quail to a small plate to rest.
  12. Place the skillet on the stove top, over medium-high heat, and simmer for about 3 minutes, using a whisk to scrape up any bits from the bottom of the pan.
  13. Arrange the quail on serving plates and drizzle with the pan sauce.

5.0 from 1 reviews
Rosemary Garlic Fried Polenta
  • 1 cup Polenta grits
  • 3 tablespoons butter
  • 1 clove garlic, minced (about 1 teaspoon)
  • ½ teaspoon fresh minced rosemary leaves
  • 1 cup ½ & ½
  • 1 cup heavy cream
  • 1 cup chicken stock (or broth, or water)
  • ½ cup grated Gruyère (you could also use Swiss)
  • salt and ground black pepper, to taste
  • 1 tablespoon rice flour
  • 1 tablespoons unsalted butter
  • 1 tablespoon neutral oil (such as canola or grapeseed oil)
  • 8" square pan, 2½ " round cutter (optional)
  1. In a medium-sized sauce pan, over medium heat, add the butter and allow to melt.
  2. Add the garlic and rosemary and sauté for about 1 minute.
  3. Add the ½ & ½, cream and stock and bring to a boil, stirring frequently.
  4. Add the polenta and whisk to combine.
  5. Turn the heat down to medium-low and stir constantly, until thickened and bubbling (about 3 minutes).
  6. Add salt and ground black pepper, to taste.
  7. Remove from heat and stir in the cheese.
  8. Pour the polenta into the 8" square pan and smooth the top.
  9. Refrigerate until the polenta is completely cooled and set firm (about 1 hour).
  10. Once the polenta is cold, remove from the refrigerator and cut into even two inch squares, or using a round cutter, cutter cut out 7 pieces.
  11. Place the rice flour on a flat plate and dip each piece into the flour, lightly dusting both sides.
  12. In a medium-sized skillet, over medium-high heat, add the oil and butter; allowing the butter to melt.
  13. Add the polenta pieces to the skillet and fry on each side for about 3-5 minutes per side, or until golden brown, adding more butter if needed.
  14. Serve immediately.

5.0 from 1 reviews
Crispy Brussels Sprout Chips
Oven-roasted leaves of Brussels sprouts, coated simply with olive oil, kosher salt and ground black pepper make unbelievably good "chips."
  • 10 Brussels Sprouts, bottom ⅓ cut off, individual leaves removed (about 4 cups)
  • ½ tablespoon garlic infused olive oil
  • kosher salt and ground black pepper
  1. Preheat the oven to 375°F.
  2. Line a baking sheet with parchment paper, set aside.
  3. Using a knife, cut off the bottom third of each Brussels sprout.
  4. Remove the individual leaves to a bowl.
  5. Pour the olive oil over the leaves and stir to coat well.
  6. Sprinkle with kosher salt and ground black pepper.
  7. Toss to combine.
  8. Place the leaves onto the prepared baking sheet, in a single layer. You may have to separate leaves that are cupped together.
  9. Place the baking sheet into the preheated oven and bake, stirring once during the cook time, for 6-8 minutes, or until desired crispness. Don't allow them to burn.
  10. Serve immediately.



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Entrée, Living in Elegant Simplicity, Poultry, Rice and Grains, Saucy Southerner Recipes, Side Dishes, Vegetables. Bookmark the permalink.

2 Responses to Roast Quail with Rosemary Garlic Fried Polenta and Crispy Brussels Sprout Chips

  1. Wow, this looks incredible! 🙂 Recipes for three of my favorite food items in one – great job! 😉

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