From Executive Chef Douglas Paine of Juniper

Serves 6 as an appetizer or 3 as a main course

• 6 quail
• Salt and pepper to taste
• 2 Tbsp grapeseed oil
• 6 sprigs of fresh juniper branches (or 1 Tbsp of juniper berries tied in a sachet)
• 2 Tbsp butter
• 2 cloves chopped garlic
• 1 chopped shallots
• 2 lb Hakurei or Gilfeather turnips cut into bite size pieces
• 2 lb cored crab apples
• 1 bunch of blanched kale (redbor or lacinato work well)
• 1 tsp each chopped parsley, sage, thyme and tarragon
• 2 Tbsp  raw apple cider vinegar
• 2 Tbsp hazelnut liqueur
• ¼ cup Barr Hill gin
• ½ cup stock or water
• 2 cups boiled wild rice
• ¼ cup chopped toasted filberts or hazelnuts

Instructions:

1. Season both sides of the quail with salt and pepper. Heat up a cast iron skillet on medium high heat. (If you don’t have one large enough to fit all the quail you’ll have to do it in batches.) Add the grape seed oil, then add the quail. After a minute, add the juniper; brown quail nicely on both sides, then take the quail and juniper out of the pan and set aside.
2. Put the pan back on the heat. Add the butter. When it browns a little bit, add the garlic and shallots. When they have softened, add the turnips and apples. Let them soften and brown while stirring occasionally. Add the kale and let it brown a little. Add vinegar, liqueur, gin, and stock. When deglazed add the wild rice and quail. Leave the juniper aside.
3. Continue to cook until the quail is done. It is ok to serve quail pink, so 140 degrees internal temperature is good.
4. When you are ready to plate, take the juniper sprigs you set aside and put one on each plate and burn it so it gives a nice smoky aroma. Garnish with chopped nuts.

For more information, visit www.hotelvt.com/dining-drinking/juniper.