HobNob’s Icewine Glazed Quail

Icewine glazed Quail recipe from HobNob Restaurant in Niagara-on-the-Lake
Continue reading HobNob’s Icewine Glazed Quail

Icewine Glazed Quail

Indulge in the exquisite flavors of Ontario’s winter season with a delectable Icewine-glazed Quail. A perfect combination of taste and elegance.

The best way to cook quail is fast in a hot pan for a few minutes on each side because quail is so small and lean and will dry out easily. For a delicious alternative to quail, use cornish hens. Fun fact, Ontario is the only grape-growing region in the world that consistently gets cold enough to produce Icewine.

Recipe compliments of Executive Chef Seth Labonte from HobNob Restaurant at The Charles Hotel.


Serves 2 people


2 jumbo sized Quail

1 cup Icewine

1 Shallot, diced small

1 cup Risotto

½ bunch Parsley, chopped

¼ cup Heavy cream

1 lb Butter

Salt and white pepper

6 Baby carrots

4 cup Chicken stock


  1. Preheat a pan, once hot add grapeseed oil.
  2. On a separate plate, season the quail with salt and white pepper.
  3. Place on the hot pan and sear on both sides and set aside.
  4. In a medium sized sauce pot, sweat your shallots with a teaspoon of butter until translucent, do not let them get brown in color.
  5. Once shallots are cooked, add risotto and toast until warm to the touch.
  6. Deglaze the pan with chicken stock and cook to desired tenderness. I usually cook until there is no crunch left in the rice but not over cooked.
  7. In a small sauce pan, add the Icewine and reduce slowly to a glaze.
  8. Once the glaze has a syrup like consistency, remove from the heat.
  9. Blanch baby carrots in boiling salted water and cook to desired tenderness, and shock (stop cooking) in ice cold water.
  10. To bring it all together start with the risotto. In a pan add your heavy cream and a teaspoon of butter, once melted and simmering, add the risotto and parsley.
  11. You want the risotto to be the consistency of porridge not too sticky not too loose either.
  12. Heat up the ice wine glaze from before but do not bring to a boil. Brush the quail with the ice wine glaze and pop into the oven until cooked to your liking. I recommend medium as this bird will get chewy if over cooked.
  13. Once out of the oven, it does not hurt to brush the quail with more glaze.
  14. In a small sauce pan, heat up carrots in a teaspoon of butter and season with salt and pepper.
  15. To plate, start with the risotto in the middle, baby carrots around and the beautiful quail on top.