Belgium GP 2019: Beer Basted Quail and Belgian Endives

I’ve always loved Spa. Probably because my husband has Belgian family and has created an affinity for all things Beligan in my heart. Now, it is also the home to SO MANY Max fans, which I enjoy every time. Sea of orange? Crazy singing? Loyal and rowdy? I love them all.

For the race this year I made a recipe out of a little recipe book I got at Beer Fair when I visited Belgium with my husband’s family a few years ago. The recipes are all in French and Flemish, so I did my best to get it accurately translated.

I laugh every time I look at these pictures because this is legitimately one of the brownest meals I have ever made. The color does not do it justice. The croquettes were moist and crunchy. The quail was basted with a rich beer sauce and the endive were melt-in-your-mouth good. Even the salad was peak season tomatoes with just a splash of olive oil and white wine vinegar which balanced the rich quail and endive. But the pictures are, terrible. And the color… oof.

C’est la vie!

Beer Basted Quail and Belgian Endives

Adapted from Coffret de Dégustation Tournee Generale Recits et Recettes

Serves 4

½ standard bottle Belgian tripel beer
1 Tbsp mustard
2 Tbsp honey
4 quail or 2 small Cornish hen, split in half
salt & pepper
1 Tbsp vegetable oil
½ Tbsp butter
4 large endives, halved
pinch of freshly grated nutmeg
1 Tbsp water 

1. Preheat oven to 350F.
2. Combine beer, honey, and mustard in a wide sauté pan, cook on low, and let reduce until thickened.
3. Meanwhile, season the quail with salt and pepper. Heat 1 Tbsp oil in a sauté pan, add quail and brown on all sides.
4. Place them in a gratin or other baking dish and bake in the preheated oven for about 10 minutes. Remove from the oven and brush the quail with the thickened sauce and return to oven to bake for an additional 3 minutes.
5. Melt the butter in a medium size sauté pan, and brown the endive, season with a pinch of nutmeg.
6. Add the browned endive along with a tablespoon of water to the gratin dish with the quail. Brush the quail with any remaining sauce. Bake, covered with parchment paper under a weight (an inverted plate should be sufficient). Continue cooking for about 20 minutes or until the internal temperature of the quail is to your preferred doneness.