Wood-fired Quail with Sun-dried Tomatoes and Goat Cheese in a White Wine Reduction Sauce

The key to cooking the perfect wood-fired quail is adding just enough smoke flavor while evenly cooking all parts of the bird. To achieve this we need a little help from the sous-vide and some smoke from the wood-fired oven.

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Ingredients

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• Quail

• Goat cheese medalions

• Sun-dried Tomatoes, julienned

For the Marinade

For the Sauce

• 4 cloves garlic, minced

• 1/4 cup onion, chopped

• Lemon juice from 1 medium lemon

• 1/4 cup wine

• 1 stick of unsalted butter

• Salt

• Pepper

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Instructions

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