by Chris Cosentino

Quail is a little bird that packs a ton of flavor. The scent of rose geranium, when combined with apples and browned butter, evokes all the flavors and aromas of fall. 

SERVES 4 

4 semi-boneless quail

1 Tbsp pure olive oil

3 Tbsp unsalted butter 

2 small yellow onions, cut in 1” thick rings  

4 tart apples, such as Gravenstein or Mutsu 

1/2 cup pesticide-free rose geranium leaves, plus flowers for garnish 

3 Tbsp cider vinegar 

3 garlic cloves

1 rosemary branch or thyme

Kosher salt

Fresh ground black pepper

The quail should come semi-boneless. Remove the wings and then remove the thigh bones from each quail, but leave the drumsticks intact. Season both sides with salt and pepper.

In a large sauté pan over high heat, add the olive oil. Add the seasoned birds breast-side down, turning once, then add the butter and baste until browned on both sides and firm to the touch, about 5 minutes on each side. The meat will still be pink on the inside.

While the quail are cooking, halve and core the apples, but do not peel. Cut into wedges. Add the rings of onion to the pan to char hard, then add the apple wedges and sauté in the butter with the garlic cloves and rosemary. Remove the garlic and rosemary after the bird is finished. Cut the apple into julienne and set aside for final garnish.

Transfer the quail to individual plates or a platter. Add the geranium leaves to the browned butter remaining in the pan and cook, turning as needed, until browned and crisp, about 10 seconds. Pour in the vinegar and scrape the browned bits from the pan bottom, and then pour the contents of the pan over the quail and apples. Garnish with the geranium petals and apple julienne serve right away.