Roasted Quail with Raisin-Pine Nut Jam and Shaved Fennel, Golden Raisin and Chanterelle Salad

Submitted by: Robert Del Grande

Guajillo chiles spice up a tangy grill mop while a raisin salad and jam take the edge off.



    Raisin Grill Mop (makes 4 cups)

    • 2 cups California raisin juice concentrate*
    • 2 fresh oranges, peeled and cut into eight pieces each
    • 1 ounce guajillo chiles, stems and seeds removed
    • 1 ounce (about 10) garlic cloves, peeled

    Raisin-Pine Nut Jam (makes 2 cups)

    • 4 ounce (3/4 cup) California golden raisins
    • 4 ounce (1 1/4 cups) pine nuts, lightly toasted
    • 2 cloves garlic, roasted or fried
    • 1 1/2 teaspoons fennel seeds, toasted and minced very fine
    • 2 tablespoons fresh tarragon leaves
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons water
    • 3 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Shaved Fennel Salad (makes 1-1/4 cups)

    • 1/4 cup California golden raisins
    • 1 fennel bulb (about 9 ounces)
    • 4 ounce fresh chanterelles
    • 1 tablespoon fresh tarragon leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • butter
    • 6 quail, semi-boneless with wing tips removed at second joint
    • Extra virgin olive or lemon oil; for garnish
    • Tarragon sprigs; for garnish


    Raisin Grill Mop
    In saucepot, combine all ingredients. Heat to boil and simmer for about 30 minutes or until orange segments are cooked through. Cool. Turn into blender and purée until smooth. Add water if it is too thick. Set aside.

    Raisin-Pine Nut Jam
    Combine raisins, toasted pine nuts and roasted garlic; grind with meat grinder to make coarse paste. Transfer to mixing bowl and blend in remaining ingredients until fully incorporated. Adjust seasonings as necessary. Set aside.

    Shaved Fennel Salad
    Cover raisins with warm water and set aside to plump. Trim fennel bulb and slice very thin. Chill. Quarter chanterelles and sauté very quickly in hot butter, maintaining a firm texture. Do not overcook. Cool. Drain raisins and spread on paper towel to dry. In mixing bowl, combine fennel slices, chanterelles, raisins and remaining ingredients. Toss gently until well combined. Set aside to chill.

    Split skin down back of quail. Open and lay flat. Brush skin with Raisin Grill Mop. Grill, broil or pan-sear quail just to caramelize skin, leaving breast meat slightly pink (180°F). Arrange each on individual dinner plate along with a portion of Shaved Fennel Salad. Spoon some Raisin-Pine Nut Jam over each quail. Drizzle extra virgin olive oil over Fennel Salad and garnish plate with sprigs of tarragon.


    1. Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

    2. Nutrition facts per serving includes 1 ounce of Raisin Grill Mop and 1 ounce Raisin-Pine Nut Jam along with quali and salad.

    Nutrition Facts Per Serving

    Calories 470 (41% from fat); Total Fat 22g (sat 5g, mono 9g, poly 6g, trans 0g ); Cholesterol 85mg; Protein 29g; Carbohydrate 42g; (Dietary Fiber 7g; Sugars 24g; ); Iron 9mg; Sodium 370mg; Calcium 89mg; Potassium 645mg

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