Winter Time Quail


I absolutely love eating quail in the winter time. It’s such a hearty and warming meal, and when you add this caramelized onion and fennel sauce with cherries, it takes the quail to the next level! Make this for the family and enjoy!


4 quails

2 tbsp ghee

1 tbsp olive oil

1 onion

1 fennel bulb

1 16 oz bag frozen cherries

1 orange (zested)

1 cup chicken stock

Baby spinach for plating

Salt and Pepper to taste


Pat dry your quail with paper towels to ensure a crispy crunch when seared. Season generously with salt and pepper on both sides. Add 1 tbsp of ghee and olive oil to a hot pan. Once the ghee melts and begins to pop, add the quail to the pan. Cook 3 minutes each side and remove from the pan when finished. Do not remove pan from the stove. Thinly slice the onion and fennel bulb. Add 1 tbsp ghee to the pan and melt. Add in the onion, fennel, salt and pepper and cook down. Once caramelized, add the chicken broth and frozen cherries to the pan. Season with salt and pepper again, if needed, and add the zested orange to the mixture. Reduce down for a few minutes until ingredients have mixed well. Plate with baby spinach, onion fennel sauce and quail on top. Garnish with more orange zest.