Quail with Maker's Mark Glazed Turnips
By FBWorld Team
and vanilla are winter recipe staples, but did you know
you can enhance dishes with these flavors by using Makerís
Mark Bourbon? This Grilled Quail recipe is a great twist
on your typical Christmas dinner.
Time: 10 min.
Time: 15 min.
Quail with Makerís MarkÆ Glazed Turnips
by Chef Brian Bistrong
4 pieces Semi-boneless Quail
8 pieces Baby Turnips, (peeled and sliced thinly into
4 pieces Scallions, White and Green, (sliced into 1î
2 tbls. Maker's Mark
2 tspn. Butter
1/3 cup Strong Chicken Stock
Salt and Pepper
Zest of 1/2 Lemon
1. Pat the quail dry with a paper towel
and then lightly brush with vegetable oil. Season the
quail with salt and pepper.† Heat the grill/grill
pan on high until it is smoking hot. Reduce the heat to
Place quail skin side down and grill 1-2 minutes until
golden.† Turn over and cook another 2-3 minutes.
Remove the quail from the pan and allow to rest before
cutting each quail in half lengthwise.
While quail is resting, heat a small sautÈ pan
over medium heat. Add the butter and allow it to melt
with no color.† Add turnips, season with salt and
pepper and cook for a couple minutes, stirring often.
Add the Makerís MarkÆ and cook off the alcohol.
Add chicken stock and reduce slowly.† When turnips
are tender, finish with scallions and lemon zest.
Divide the turnip mixture onto four plates and place two
pieces of quail on top of each plate. Sauce with the remaining
cooking liquid. Serve immediately.