Quail for me has always been a great tasting bird but sometimes can be a bit tricky to get it just right.  Normally you don't want to cook the breast more than a medium because it will be overly dry.  The legs, for  me are the best part because they stay tender and juicy as with most fowl, and are a lot more forgiving.  Sous vide is a great way to cook quail to keep the whole bird tender and juicy.  Marinating the bird is also another way to insure a tender juicy bird.  This recipe combined lots of different flavors and textures which produced a delicious dish.

8 quail

3 tbsp of tandoori paste

4 tbsp of soft butter

3 garlic cloves minced

Salt and pepper

1 small butternut squash diced

1 cup of goat yogurt

1 tbsp of ground cumin

salt and pepper



, "caviar" removed

1 cup of patty-pan squash blanched

1 tbsp of curry powder

2 tbsp of olive oil

8 oz of maitake mushrooms

2 tbsp olive oil

2 tbsp of butter

For the quail

Mix butter, garlic, and tandoori pasted in bowl until combined well.  Take the quail and trim the tips of the wings off with a knife. Then place into a cryovac bag along with the tandoori mixture, try to make sure the mixture gets all over the quail.   Seal the bag air tight according to your machines directions.   Then place into a water bath set at 140 degrees.  Cook for 25 minutes and then take out and set aside.

Meanwhile take your butternut squash and boil in salted water.  Cook for 10 or until the they are cooked through.  Strain out, puree until smooth, and chill.  Combine the butternut squash with the goat yogurt and ground cumin. Season with salt and pepper and set aside.

For the Mushrooms

In a hot medium saute pan add oil and butter.  Add the mushrooms and cook for about 10 minutes until the mushroom get a nice crust on the outside but still remain a little tender.  Season with salt and pepper and set aside.

For the patty pans

Simply place blanched patty pan squash in a hot saute pan with olive oil.  Season with curry powder, salt and pepper.  Cook for 3 minutes and then turn off the heat.

To finish the dish

I finished my quail on the grill.  Take your quail and season with salt.  Then place on a hot grill and cook for 2 minutes on each side.  Then let the quail rest a few minutes while you assemble the plate.  Add a few spoons of butternut squash yogurt, add your pattypans, and maitake mushrooms.  Cut the legs off the quail and place on the plate.  Then cut the breast in half and place on the plate.  Finish the dish with micro greens and fingerlimes and enjoy!