Wildemount Quail with Plum Sauce & Cinnamon-Lemon Brussels Sprouts
- Sam O'Lone
- 2 days ago
- 2 min read
Recipe by Sam O'lone, Chef & Owner of The Wildemount
Ingredients
Quail
2 semi-boneless quail
salt & black pepper, to taste
1 tbsp olive oil
1 tbsp butter
1 garlic clove, smashed
1 sprig thyme
Plum Pan Sauce
1 fresh plum, diced
1 tsp shallot, minced
½ tsp honey
2 tbsp red wine
¼ cup chicken stock
½ tbsp butter (to finish)
Pinch of salt
Cinnamon-Lemon Brussels Sprouts
½ cup Brussels sprouts, halved
1 tsp olive oil
Pinch ground cinnamon
½ tsp lemon zest
½ tsp lemon juice
Salt to taste
Method
Cook the Quail
1. Pat quail dry season generously with salt and pepper.
2. Heat olive oil in a sauté pan over medium-high.
3. Sear quail breast-side down until golden (about 2 minutes), then flip.
4. Add butter, garlic, and thyme; baste continuously for 1–2 minutes.
5. Transfer to a 375°F oven for 5–6 minutes, or until internal temp reaches 150–155°F.
6. Rest quail on rack while finishing sauce.
Make the Plum Pan Sauce
1. Pour off excess fat, keeping a light fond.
2. Add shallot and sauté for 30 seconds.
3. Add diced plum and cook until the plum softens.
4. Deglaze with red wine and reduce by half.
5. Add chicken stock and reduce to a light glaze.
6. Add honey and whisk in butter off-heat to finish. Adjust salt.
Sauté the Brussels
1. Heat olive oil in small pan and add cinnamon.
2. Add halved Brussels and toss until lightly caramelized about 3 minutes.
3. Add lemon zest and juice; season with salt.
4. Remove from heat.
The Wildemount, named after the Dungeons and Dragons game, is one of the best places in the CSRA to get a made from scratch dining experience. What’s even more surprising is that the menu heavily features game items seasonally. This all coming from Sam O’lone and his staff.
Aikenites have decided to embrace the little corner of Park and Newberry, and it is still going strong after over two years.
Go check them out for a culinary adventure of your own!
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