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Serves 4
Prep Time: 10 minutes.
Cook Time: 15 minutes.
 4 pieces semi-boneless quail
8 pieces baby turnips, peeled and sliced thinly into rounds
4 pieces scallions, white and green, sliced into one- inch pieces
2 tablespoons Maker’s Mark
2 teaspoons butter
1/3 cup strong chicken stock
Salt and pepper
Zest of ½ lemon
Vegetable oil
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Pat the quail dry with a paper towel and then lightly brush with
vegetable oil. Season the quail with salt and pepper. Heat the
grill/grill pan on high until it is smoking hot. Reduce the heat
to medium.
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Place quail skin side down and grill 1-2 minutes until golden.
Turn over and cook another 2-3 minutes. Remove the quail from
the pan and allow to rest before cutting each quail in half
lengthwise.
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While quail is resting, heat a small saute pan over medium heat.
Add the butter and allow it to melt with no color. Add turnips,
season with salt and pepper and cook for a couple minutes,
stirring often.
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Add the Maker’s Mark and cook off the alcohol. Add chicken stock
and reduce slowly. When turnips are tender, finish with
scallions and lemon zest.
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Divide the turnip mixture onto four plates and place two pieces
of quail on top of each plate. Sauce with the remaining cooking
liquid. Serve immediately.
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