Rainier Cherry & Maple Glazed Bandera Quail

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Bandera quail is from Bandera, Tex. which is known among world-class chefs and the public, not for beef but for its exceptionally high quality and affordable quail meat.  The addition of the sweet and slighty tart cherries adds a unique flavor to this winning dish.  This recipe is developed by Executive Chef Jonathan Gelman at Driskill Grill in Austin.

Cook Time:

Prep Time:

Total Time:

Servings: 4

Ingredients:

1 ea. Bandera Quail

6 ea. Fresh Rainier Cherries

Goat Cheese Polenta Cake (see below)

Cherry Glaze (see below)

Chive Oil (see below)

2 Cup chive

1 Cup Olive oil

1 Cup Rainier Cheeries

? Cup maple syrup

1 teaspoon chili flake

1 teaspoon garlic

1 teaspoon shallot

1 Cup polenta

1 tablespoon butter

? Cup heavy cream

2 tablespoon goat cheese

Preparation:

Blanch chives and cool. Combine ingredients in blender. Blend for 3 min and set aside.

Add all ingredients into a sauté pan and reduce by half. Set aside and cool.

Combine all ingredients in a sauté pan and cook until cheese is melted and all ingredients have come together to a nice creamy consistency.

Grill Bandera quail to medium temp. cover with glaze and finish in the oven. Garnish with 6 large fresh Rainier Cherries.