Pastured quail from Bandera, Texas are dry-brined with sea salt containing sage, rosemary and black pepper, then allowed to air dry in the refrigerator for two hours. The quail is quickly pan-roasted in a small spoonful each of rendered bacon fat and rendered chicken fat until the skin is crisp and the flesh is slightly … Continue reading Pan-roasted Quail with Black Fig/Bacon Demi-glace over Piccolo Farrotto