Quail Fettuccine Alfredo
Savor hard-earned upland harvest with creamy, comforting quail fettuccine Alfredo. Tender buttermilk-soaked quail stars in this indulgent pasta.
Quail Fettuccine Alfredo
This recipe comes to us from Anthony Ferro, the founder of the hunting dog kennel Fetching Feathers, an avid upland hunter, and a friend of Montana Knife Company.
4
30 minutes
20 minutes
1000
Italian
Dinner
After a successful day in the field with my dogs, I’m excited to prepare our harvest. This quail fettuccine Alfredo recipe has become my go-to comfort meal— it transforms those prized upland birds into a savory experience.
I’ve spent years perfecting this dish, and I’ve found that the secret lies in properly preparing the quail breasts. The buttermilk soak tenderizes the meat while keeping it moist, making it the perfect protein for this creamy pasta dish.
Ingredients
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- 8–10 quail breasts, stripped (about 1 lb.)
- 2 cups buttermilk
- 1 Tbsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
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- 1 lb. fettuccine pasta
- 3 Tbsp. extra virgin olive oil
- 1–2 cloves garlic, minced with a sharp, clean kitchen knife
- 1 1/2 cups low-sodium chicken broth
- 2 Tbsp. fresh lemon juice
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- Salt and pepper to taste
Directions
Start by preparing your quail. Using a razor-sharp boning knife, carefully remove the breasts from the birds. Clean your knife between each bird for the best results and safest handling.
Combine buttermilk, salt, pepper, and garlic powder in a bowl to create a marinade. Submerge the quail breasts in the marinade and refrigerate for four to six hours.
When ready to cook, bring a large pot of salted water to boil for the fettuccine.
Remove quail from the buttermilk marinade and pat dry with paper towels. Slice into thin strips across the grain using your sharpest knife.
Heat olive oil in a large, non-stick pan over medium heat. Add quail strips and cook for two to four minutes per side until golden brown. Remove from pan and set aside.
In the same pan, sauté minced garlic for three minutes until fragrant but not browned.
Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits. Bring to a boil.
Meanwhile, cook fettuccine according to package directions until al dente.
Reduce heat to medium-low and stir heavy cream into the pan. Simmer for three to four minutes until slightly thickened.
Add cooked pasta and quail back to the pan. Toss to coat evenly.
Gradually stir in Parmesan cheese until melted and the sauce is creamy.
Garnish with fresh parsley and serve immediately.
