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HOOK 25 Hudson Valley Quail H o l i d a y I N G R E D I E N T S 8 semi-boneless Quails 8 thin slices Prosciutto di Parma 16 leaves fresh Sage Wondra Flour (can substitute all purpose) 6 Tablespoons Butter 1 Tablespoon Balsamic Vinegar ¼ cup Sherry ½ cup Chicken Stock 2 cloves Garlic, peeled and thinly sliced 1 sprig fresh Rosemary few sprigs fresh Thyme Salt and freshly ground Black Pepper M E T H O D · Season quail with salt and freshly ground black pepper. · Using a sharp knife, remove legs and wing bones from quail. Place legs in bowl with garlic, rosemary and thyme, and season well with salt & cracked pepper. Allow to marinate 4 hours or overnight. · You should now have 8 full boneless quail breasts and 16 legs. · Lay out a single slice of prosciutto. · Place 2 leaves of sage on center of prosciutto. · Top with a single breast of quail and wrap breast in prosciutto forming a neat package. · Heat broiler. Recipe Courtesy of Peter X. Kelly Basso by PXK Chappaqua, NY Hudson Valley Quail Saltimbocca With Sage · On small cookie sheet or pan arrange marinated quail legs and place under broiler. Allow to brown for 2-3 minutes till well browned and cooked through. · Set legs aside and keep warm. · In a pan, melt 4 tablespoon butter over high heat. · Lightly sprinkle both sides of quail with Wondra flour, shaking off excess. (**optional) · Working in batches, place quail in pan and cook for 2 minutes. Turn quail and continue cooking for 2 more minutes. · Remove quail from pan and place on cookie sheet or oven proof pan. · Cook remaining quail and place on pan with the other quail. · Deglaze pan with vinegar and sherry and cook over high heat. · Add chicken stock to pan and 2 tablespoons butter and reduce till sauce coats the back of a spoon. TO S E R V E · Place seared quail breasts and grilled legs in 350 pre- heated oven. · Heat 5 minutes (quail should be just pink at center) and legs cooked through. · Serve each dish with 4 legs each. · Spoon sauce around quail. Note: This recipe may be prepared using boneless chicken breasts.