Pan Fried Quail with Vincotto Glazed Grapes | Winter Menu | Main Course

Words fail me here – what a beautiful main course for winter!

The Dinner Party Collective

Pan Fried Quail with Vincotto Glazed Grapes | The Dinner Party Collective Pan Fried Quail with Vincotto Glazed Grapes | Celeriac Puree | Grilled Treviso Radicchio

I resent being stuck in the kitchen while my friends enjoy good wine and spirited conversation at the dining table, so choosing to prepare delicious food that requires only a short amount of time to cook without compromise to the “wow” factor is paramount in my planning.

It’s nice to serve food that’s not dished up for family meals during the working week at a dinner party and once deboned, quail requires minimum last minute cooking.

Sandra

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2 thoughts on “Pan Fried Quail with Vincotto Glazed Grapes | Winter Menu | Main Course

  1. Poli, I can confirm that this beautiful dish tastes every bit as good as it looks! It was my first time de-boning and eating quail… but it certainly won’t be my last. Words failed me too… as I took that first bite! Yum…

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