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Grilled Quail – Cacciatore (Hunter Style)


6 Whole Quail
3 Cups Wine – white and dry
2 Tbl. Juniper berries – crushed with the flat blade of a large knife
2 Tbl. Dijon mustard
1 Med. Lemon
3-5 Cups White wine marinade
6 Slices Pancetta
8 Cups Tomato sauce (A simple quick sauce of tomatoes – see below)
1 Med. Carrot – chopped fine
1 Tbl. Capers – rinsed
Q.B. Salt and Pepper

Preparing and Marinating the Quail

In a large bowl, add, the white wine, juniper berries, mustard, the juice from the lemon and the lemon halves. Add salt and pepper to taste.  Cut each quail down the breastbone, and flatten each bird. (do not cut the quail in half). Place the quail in the marinade for a minimum of 4 hours, preferably 8.

At the end of this time, remove from the marinade, wipe dry, and wrap each bird in a pancetta slice. When this is done, grill each bird for 5 minutes on each side. Remove from the heat and let cool.

Preparing the Tomato Sauce

Prepare the sauce is easy. If making more than 6 quail increase the ingredient amounts as needed. The instructions here are for the 6 quail as indicated in the Ingredients. Add 3 tablespoons of olive oil to a pot, then add 1 teaspoon of Oregano flakes, and 2 cloves of garlic – chopped finely.  Add the carrot and the capers, then add 3 ounces of tomato paste, and 2 cups of water. Bring sauce to a simmer, cover partially and cook for 45-50 minutes.   Cook the sauce over medium heat until it thickens. Place the grilled quail in the sauce, and allow to cook an additional 30 minutes.

About 15 minutes before the quail are ready, put a pot of water to boil. Cook a half pound of spaghetti, and serve this with the sauce from the quail as a first course, and the quail as a second course.

NOTE: These quail are very good hot off the grill. Another option for this recipe is to cook an additional 4 quail in the same way, after marinating them, and serve with a simple olive oil and salt Bruschetta as a hearty appetizer. This is definitely a Pinot Noir meal!

2007 Pinot Noir
This wine is a 14.35% alcohol, fruit forward wine, and offers a hint of oak, and a bit of spice. Fruit flavor such as cherries, and blackberries coupled to a great mouthfeel, and very soft tannins make this an easy to drink Pinot Noir.  It stands up to flavorful foods like veal, lamb, quail, and other fowl dishes.  Potatoes and mushroom dishes are great pairing partners for this wine.

In Stock

A bit more extracted than our 2006 Pinot Noir, but still a classic Pinot
[add_to_cart item=”2007pn” quantity=”user:1″ ]

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