Balsamic Grilled S.C. Quail
with ragout of Vidalia Onion, Chanterelle Mushrooms,
and Smoked Bacon on Fontina Grits
(Serves 1)

2 ea. Semi-boneless S.C. quail
3 oz. julienne Vidalia onions
3 oz. julienne chanterelle mushrooms
3 oz. bacon lardons
3 oz. veal stock
1 cup grated fontina cheese
6 oz. prepared stone ground grits
4 oz. aged balsamic vinegar (the older the better)

Begin by grilling the quails on a medium hot grill.
While the quails grill, assemble the ragout in a medium hot sauté pan by rendering the bacon lardons until lightly browned.
Pour off any excess grease. Always save bacon grease to sauté with later (we call it Carolina gold).
Add the Vidalia’s and sauté until softened then add the mushrooms and continue to sauté for a couple of minutes at this point deglaze with the veal stock.
Continue to cook until the stock has thickened to sauce consistency. Remove from heat and keep warm.
The quail should be nearly cooked through. At this point brush them with the balsamic vinegar and allow it to caramelize as the quail finishes.
Combine the warm, prepared grits with the one cup of fontina cheese. Begin plating the dish by placing the grits in a serving bowl, place the finished quail on top, then place the ragout on the quail.
Garnish with shaved parmesano reggiano cheese.

Prepared for Your Day by Chef Jim Spratling C.C.C.,
Saltus River Grill
802 Bay Street
Beaufort, SC 29902
843-379-3474
843-379-3475 (fax)