Pan Seared Quail with Roasted Red Bell Pepper Puree
Ingredients
- 4 whole quail cleaned
- 3 /4 cup extra virgin olive oil
- 1 tablespoon shallot chopped fine
- 2 cloves garlic chopped fine
- 2 small sprigs of thyme leaves only
- pinch crushed red pepper flakes adjust heat to your desire
- 4 red bell peppers roasted, skinned and cleaned
- 2 tablespoons Italian flat leaf parsley chopped
- salt and pepper to taste
- 2 handfulls watercress
Instructions
Pan Seared Quail with Roasted Red Bell Pepper Puree serves 14 original recipe by sportingchef.com.
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