.GRILLED QUAIL WITH DIJONCOLLARD GREENS AND PEAR-BOURBON SAUCE

.GRILLED QUAIL WITH DIJONCOLLARD GREENS AND PEAR-BOURBON SAUCE image

Categories Game

Yield 4 servings

Number Of Ingredients 18

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4 semi boneless quail
2 cloves garlic, sliced thin olive oil for sautéing
1 ounce chopped cooked bacon
1 cup collard greens, stems removed
2 ounces white wine
1 teaspoon Dijon mustard
FRESH PARMESAN
polenta
1 shallot, finely diced
1 ounce olive oil
2 ounces quality bourbon
3 ounces chicken stock or low-sodium chicken broth
2 ounces apple cider vinegar
2 ounces honey
2 ounces molasses
1 pear, peeled and diced
1 tablespoon butter
salt to taste

Steps:

COLLARD GREENS: Sauté garlic in a little olive oil over medium heat for about 30 seconds. Add bacon and greens, cook for 1 minute, add wine. Turn off the heat, add mustard, set aside. PEAR-BOURBON SAUCE: Over medium heat sauté shallot with olive oil until soft, about 4 to 5 minutes, remove pan from heat and add bourbon and chicken stock. Replace pan over heat, add vinegar, honey, and molasses and reduce to a saucelike consistency. Finish sauce by whisking in diced pears and butter. Season with salt and keep warm. QUAIL: Season quail with salt and pepper. Over a hot gas grill or mesquite fire, grill quail about 4 to 5 minutes on each side (for medium). Assembly Reheat greens, place polenta on two plates and top with the greens. Using a ladle or a spoon, pour the sauce around the polenta and place two quail on each plate. Garnish with more Parmesan. Serve immediately.