Wild Lea Farm Quail

I am proud to finally share this photo of quail I made because it took me a few failed attempts before I felt like I cooked them well. These quail are from Wild Lea Farm, an amazing place located in the Hudson Valley. They sell these quail at the local farmers market near me. Credit for how good this quail tasted goes 50% to the couple who raised this bird for me to enjoy. The remaining 50% goes to me and the book Dirt by Bill Buford, from which this recipe was inspired. About 10 hours before cooking, take quail out of package, wash it, then place on a plate lined with a paper towel. Let all of the moisture dry off in the fridge (very important to get a good sear). Once dry, coat the whole bird with sea salt and bee pollen with a little olive oil. Stuff the inside with scallions, and sprinkle some additional in the bowl. Let the rub work its way into the skin for a few hours. Let quail get to close to room temp prior to searing in a pan, turning on all sides. Add more olive oil to pan during searing process. Then finish in a 375F oven.