LESLIE REVSIN'S BRAISED QUAIL WITH JUNIPER, BAYBERRY AND POMEGRANATES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In the cavity of the quail put a little salt, a bayberry or quartered bay leaf (reserving the remaining leaves for later), and a quarter of a clove of garlic. Truss the quail.
- In a bowl large enough to hold all 12 quail combine half a teaspoon salt, juniper berries and whole white peppercorns. Crush the whole coriander seeds with a mortar and pestle and add. Add the brandy. Toss the quail in this mixture, cover tightly and refrigerate overnight.
- Preheat oven to 325 degrees. In a casserole large enough to hold the quail, brown the carrot, onion, celery and leek in threequarters of a tablespoon of duck fat or oil and butter mixture. Remove the vegetables and set aside. Add the remaining fat and carefully brown the quail a few at a time.
- Return the vegetables to the pan. Add the wine and stock. Bring to a boil and skim off any impurities that may rise to the surface. Add three bayberry or one bay leaf, thyme and rosemary and cover tightly. Cook for 45 minutes. The quail are done when they are very soft. Test with a fork or thin skewer. If they are not cooked long enough they will be stringy.
- Meanwhile, brown four tablespoons of butter without burning and brown the breadcrumbs in the butter. Set aside.
- Remove the birds from pan. Strain the cooking juices into a saucepan and reduce to 1 1/2 cups. Season with freshly ground pepper and salt if needed. Stir in remaining two tablespoons of cold butter. Pour the sauce over the birds and sprinkle with breadcrumbs.
- Garnish the plate with branches of juniper and peeled chokes of pomegranates, lacing them in and among the birds and sprinkle with extra bay leaves.
Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 64 grams, Fiber 4 grams, Protein 70 grams, SaturatedFat 23 grams, Sodium 1430 milligrams, Sugar 5 grams, TransFat 1 gram
PAN ROASTED QUAIL WITH PORT SAUCE
Provided by Food Network
Yield 4 servings as an entree or 8 as an appetizer
Number Of Ingredients 25
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 500°F.
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
- In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.
ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)
Steps:
- Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs. Heat the olive oil in a large heavy skillet over very high heat. Arrange birds in pan, breasts down. Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn birds' breasts up and continue to roast until golden brown, about 6 minutes. Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan. Add your stock and boil gently until reduced enough to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds. Serve immediately.
Nutrition Facts :
PAN-ROASTED QUAIL WITH PORT SAUCE
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
- Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
More about "roast quail with juniper berries iii quail food"
ROAST QUAIL RECIPE - HOW TO OVEN ROAST QUAIL | HANK SHAW
Web Apr 13, 2015 When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching …
From honest-food.net
From honest-food.net
QUAIL RECIPES : FOOD NETWORK
Web May 20, 2023 Salt & Vinegar Encrusted Quail and Potato Puree with Honey Sriracha Sauce. Recipe | Courtesy of Eddie Jackson. Total Time: 1 hour.
From foodnetwork.com
From foodnetwork.com
ROAST QUAIL RECIPE WITH HERB BUTTER
Web 2. Transfer the butter into a clean piping bag fitted with a small plain nozzle. 3. Carefully remove the wishbones from each quail. 4 large quail. 4. From the neck, open a small gap between the meat and skin next to the breast …
From greatbritishchefs.com
From greatbritishchefs.com
ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)
Web Jan 1, 2004 Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the …
From bigoven.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main DishCalories 116 per serving
From bigoven.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main DishCalories 116 per serving
ASTRAY RECIPES: ROAST QUAIL WITH JUNIPER BERRIES II (RELISH)
Web Cut the orange and lime, with their skins, into a ¼-inch dice. Set aside. Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth and set aside.
From astray.com
From astray.com
ROAST QUAIL WITH JUNIPER BERRIES II (RELISH)
Web Cut the orange and lime, with their skins, into a 1/4-inch dice. Set aside. Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth and set aside.
From bigoven.com
From bigoven.com
SWEET & STICKY ROAST QUAIL | GAME RECIPES
Web Add the quail and gently toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes. Preheat the oven to 200ºC/gas 6. Place the quail in a small roasting …
From jamieoliver.com
From jamieoliver.com
ASTRAY RECIPES: ROAST QUAIL WITH JUNIPER BERRIES
Web Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over …
From astray.com
From astray.com
ROASTED QUAIL: SIMPLE CAST IRON ROASTED QUAILS RECIPE
Web Prep. Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish. Season. Pat the 1 pound of whole quails dry and then brush with ½ tablespoon of …
From bakeitwithlove.com
From bakeitwithlove.com
13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
Web Jan 4, 2023 5. Butterflied Quail with an Orange, Cumin, and Brown Sugar Glaze. Between the gamey meat, citrus, and warm cumin, this recipe packs a punch of flavor that’s truly …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
RECIPESOURCE: ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)
Web RecipeSource: Main Dishes: Meat Recipes: Poultry Recipes: Game Recipes: Roast Quail With Juniper Berries III (Quail) Happy New Year! Appetizer Recipes; Beverage …
From recipesource.com
From recipesource.com
QUAIL RECIPE, FRANCE COOKING VACATION | THE INTERNATIONAL KITCHEN
Web Nov 19, 2020 Combine the bacon and the apple with the crumbs, lemon zest, crushed juniper berries, chopped sage, salt, and pepper. Bind all of this together with a little …
From theinternationalkitchen.com
From theinternationalkitchen.com
ASTRAY RECIPES: ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)
Web Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over …
From astray.com
From astray.com
ROAST QUAIL WITH JUNIPER BERRIES
Web Cut the orange and lime, with their skins, into a ¼ inch dice. Set aside. Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth and set aside.
From recipeland.com
From recipeland.com
ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL) RECIPE
Web 12 x Quail, necks and feet removed; 6 slc Pancetta, thin, (Italian dry-cured unsmoked bacon) coarsely minced Or possibly; 6 slc Bacon, coarsely minced; 12 x Sage, leaves, …
From cookeatshare.com
From cookeatshare.com
RECIPES BY INGREDIENT: QUAIL
Web From Apricot Basted Quail to Roast Quail with Juniper Berries Iii (Quail). Don't miss another issue ... Quail Recipes by ingredients. 7 recipes. Apricot Basted Quail (1) 24 …
From recipeland.com
From recipeland.com
ASTRAY RECIPES: ROAST QUAIL WITH JUNIPER BERRIES I (POLENTA)
Web In a heavy-bottomed saucepan, bring the milk and butter to a boil. Add the cornmeal in a thin stream, whisking constantly. When mixture becomes very thick, continue to boil …
From astray.com
From astray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love