Roasted Quail with Wild Onions and Raspberry Chipotle Sauce
(courtesy of Jason Hill, prevention outreach coordinator, Reno-Sparks Tribal Health Center in Reno. Serves 2)
Note: Wild onions can be foraged from early spring to early summer.
4 quail
1 handful of wild onions per serving
2 tablespoons olive or sunflower oil
1 teaspoon salt
2 tablespoons olive oil
2 large jalapeño peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
2 , 6-ounce containers fresh raspberries
½ cup apple cider vinegar
½ teaspoon salt
¼ cup brown sugar
½ cup white sugar
For raspberry chipotle sauce
Heat olive oil in skillet over medium heat. Stir in jalapeños and cook until tender. Mix in garlic and adobo sauce, and bring to simmer. Stir raspberries into sauce and cook until soft. Stir in vinegar, salt, brown sugar, and white sugar, and mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to heat-resistant bowl and allow to cool to room temperature before serving, about 20 minutes.
For quail
Preheat oven to 450 degrees F. Quail should be at room temperature and patted dry. Truss quail with kitchen string, rub with olive or sunflower oil, and sprinkle with salt. Wrap quail with wild onions. Set birds in roasting pan, and cook, on oven’s middle rack, 15 minutes.
Remove quail from pan and smother with chipotle sauce. Let rest 10 minutes then serve. This dish pairs well with wild rice and watercress salad with pine nuts and strawberry vinaigrette.
