Pan Roasted Quail with Port Sauce

Pan Roasted Quail with Port Sauce Ingredients

MARINADE	PORT SAUCE
1/2 c Dry red wine	2 lb Poultry bones
1/4 c Good quality port (not too	2 Carrots, roughly chopped
1/4 c Olive oil	1 Onion, diced
2 tb Balsamic vinegar	3 Ribs celery, roughly chopped
2 tb Maple syrup	1 Bay leaf
2 tb Lowsalt soy sauce	1/2 ts Dried thyme
2 Bay leaves	1 Clove garlic, crushed
1 ts Cracked black pepper	3 qt Water
2 Cloves garlic, crushed	1/2 c Veal stock, or beef stock
Several sprigs of fresh	1 c Good quality port
1/4 ts Dried thyme	FINAL ENRICHMENT
1/2 ts Juniper berries	2 tb Good quality port
8 Quail, fresh, breast and	2 tb Unsalted butter
2 tb Olive oil

Instructions for Pan Roasted Quail with Port Sauce

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. (Dont 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 hou rr, 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 ma y be cooled and refrigerated for up to two days. Rewarm the sauce during the quails preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the fina l 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. >From Michaels Place Show #ML1A27 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" on Apr 19, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Bay Leaves	Butter	Carrot
Celery	Garlic	Maple Syrup	Marinade
Olive Oil	Onion	Port	Red Wine
Soy Sauce	Thyme	Veal

Poultry Michaels p Celery Butter Carrot Olive oil Onion Garlic Port Soy Sauce Balsamic Vinegar Wine Red wine

for flavor and categorization

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