[vc_row][vc_column][vc_column_text]Recently, we got to spend time with Gianni Gallucci, owner and chef of
Zero Ottantuno—a mobile catering service in Chicago, at
Roberts Shooting Preserve in Eygyt, Georgia. Gianni spent the afternoon in the field and the morning and evening creating Italian dishes full of upland game. He shared about his Italian heritage, time spent afield with his father, and his love for traditional Neapolitan style pizza and upland bird hunting.
He teamed up with Kay Heritage and Sunju Pitts of
Big Bon Pizza, a mobile pizza truck in Savannah, Georgia, to create an authentic Italian feast for friends and family. Kay and Sunju brought the oven, and Gianni and his father harvested the quail. Lucky for us, he also shared a few game recipes with us as well as a few tricks of the trade. See the recipe for Wood Fired Quail below.[/vc_column_text][vc_single_image image="2503" img_size="full"][vc_column_text]This dish is an easy, delicious meal—perfect for a night by the fire, with some good bourbon, sharing stories from days afield.
What you’ll need:
Marinated quail, rainbow carrots, heirloom potatoes, extra-virgin olive oil, 8 ounces candied cherries, and 4 pieces of pancetta. (For the quail marinade): 4 whole quail, deboned, 4 ounces of white wine, salt and black pepper, to taste, 2 ounces of rosemary, and 2 ounces of sage.[/vc_column_text][vc_single_image image="2504" img_size="full"][vc_column_text]In a bowl, add quail, white wine, salt, and pepper. Dice the sage and rosemary, then add to white wine mixture. Mix ingredients together and refrigerate overnight.[/vc_column_text][vc_single_image image="2505" img_size="full"][vc_column_text]Lightly peel the carrots and place on a cooking sheet with potatoes. Drizzle extra-virgin olive oil over the top, and season with salt and pepper. Place in oven at 400 degrees for approximately 30 minutes. (Wood-burning oven users, cook at 700 degrees until vegetables are tender.)[/vc_column_text][vc_single_image image="2506" img_size="full"][vc_column_text]Sear quail on each side then remove from oven.[/vc_column_text][vc_row_inner][vc_column_inner width="1/4"][/vc_column_inner][vc_column_inner width="1/2"][vc_single_image image="2507" img_size="full"][/vc_column_inner][vc_column_inner width="1/4"][/vc_column_inner][/vc_row_inner][vc_column_text]Take each piece of quail and stuff with the candied cherries. Then wrap each piece with pancetta.
[/vc_column_text][vc_single_image image="2508" img_size="full"][vc_single_image image="2509" img_size="full"][vc_row_inner][vc_column_inner width="1/2"][vc_single_image image="2510" img_size="full"][/vc_column_inner][vc_column_inner width="1/2"][vc_single_image image="2511" img_size="full"][/vc_column_inner][/vc_row_inner][vc_column_text]Place on a cooking sheet and drizzle with extra-virgin olive oil. Cook at 350 degrees until meat is done, approximately 15 minutes.[/vc_column_text][vc_single_image image="2512" img_size="full"][vc_column_text]In a large serving dish, lay out carrots and potatoes. Place the cooked quail on top. Add some fresh sprigs of rosemary and sage for color—enjoy![/vc_column_text][vc_row_inner][vc_column_inner width="1/4"][/vc_column_inner][vc_column_inner width="1/2"][vc_single_image image="2513" img_size="full" css=".vc_custom_1500757076034{margin-bottom: 0px !important;padding-bottom: 0px !important;}"][vc_column_text css=".vc_custom_1500758864332{margin-top: 0px !important;padding-top: 0px !important;}"]
The full “Pizza Oven Afield” feature and additional recipes are published in the
August-September 17 issue.
Photographs by Mike Schalk[/vc_column_text][/vc_column_inner][vc_column_inner width="1/4"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row content_placement="top"][vc_column][vc_column_text]
WOOD FIRED QUAIL
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INGREDIENTS
- Marinated quail
- Rainbow carrots
- Heirloom potatoes
- Extra-virgin olive oil
- 8 ounces candied cherries
- 4 pieces of pancetta
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FOR THE QUAIL MARINADE:
- 4 whole quail, deboned
- 4 ounces white wine
- Salt and black pepper, to taste
- 2 ounces rosemary
- 2 ounces sage
- In a bowl, add quail, white wine, salt, and pepper. Dice the sage and rosemary, then add to white wine mixture. Mix ingredients together and refrigerate overnight.
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TO PREPARE:
- Lightly peel the carrots and place on a cooking sheet with potatoes. Drizzle extra-virgin olive oil over the top, and season with salt and pepper. Place in oven at 400 degrees for approximately 30 minutes. (Woodburning oven users, cook at 700 degrees until vegetables are tender.
- Sear quail on each side then remove from oven. Take each piece of quail and stuff with the candied cherries. Then wrap each piece with pancetta. Place on a cooking sheet and drizzle with extra-virgin olive oil. Cook at 350 degrees until meat is done, approximately 15 minutes.
- In a large serving dish, lay out carrots and potatoes. Place the cooked quail on top. Add some fresh sprigs of rosemary and sage for color.
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PRINT THE RECIPE
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