Muscadines are wild grapes indigenous to the Southeast. If you can find them, by all means use them; otherwise use regular grapes. Either makes a lovely sweet-tart accompaniment for rich quail. The traditional French pairing for quail is chestnuts. Try this quail dish with a simple, savory chestnut puree. Source: EatingWell Magazine, November/December 2011

Virginia Willis


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Pat quail dry and season with salt and pepper. Place a large roasting pan over two burners on medium-high heat, add butter and oil and heat until shimmering. Add the quail skin-side down and sear until deep brown, 2 to 3 minutes, moving them to different spots in the pan to brown evenly.

  • Turn the quail over and place a thyme sprig on each; transfer the pan to the oven. Roast until cooked through but still a little pink in the leg, 8 to 10 minutes. Transfer the quail to a warmed large platter and tent with foil.

  • Add bourbon (or brandy or Cognac) to the roasting pan and return it to the stovetop. Turn the two burners under the pan to medium-high heat, add wine and bring to a boil, stirring with a wooden spoon to loosen any browned bits. Simmer, stirring often, until the liquid is reduced to about 1/4 cup, 3 to 5 minutes. Add broth and continue to simmer until reduced by half (about 1/2 cup), 5 to 7 minutes. Reduce the heat to low, add grapes and stir to warm them, 1 to 2 minutes. Serve the quail with the grape sauce.


Tips: Semiboneless quail have had all bones removed except for the wing and lower leg bones, making them a great choice for quick cooking. Find them in well-stocked supermarkets, specialty butchers or from

Muscadines and scuppernongs have tough, sour skins concealing sweet, juicy flesh. To peel and seed, halve the grapes through the stem end with a sharp chef's knife. Using the tip of the knife, remove the seeds. Squeeze each half over a bowl. The flesh with separate from the skin. Use immediately.

Nutrition Facts

353 calories; 15.4 g total fat; 5.7 g saturated fat; 110 mg cholesterol; 491 mg sodium. 497 mg potassium; 7.2 g carbohydrates; 0.3 g fiber; 5 g sugar; 30.9 g protein; 274 IU vitamin a iu; 11 mg vitamin c; 14 mcg folate; 29 mg calcium; 6 mg iron; 43 mg magnesium;