BROILED QUAIL WITH RAISIN AND APPLE STUFFING
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler to high.
- In a saucepan, bring the chicken broth to a simmer.
- Heat another saucepan, and add the sausage meat. Cook and stir for 2 minutes, breaking the meat into small pieces. Add the onion, and cook, stirring, until wilted. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper. Bring to a boil, stirring. Cover tightly, remove from the heat, and let stand for 5 minutes.
- Add the gin and coriander, and blend well with a fork. Divide the mixture into 8 portions. Set aside.
- Salt and pepper the cavity of each quail. Add the stuffing with your hands. Crisscross the legs, and flatten the quail so they will cook evenly.
- Pour the butter and oil into a baking dish large enough to hold the quail in one layer. Add the quail, and sprinkle with half of the thyme. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme. Then turn the quail breast side down.
- Place the quail under the broiler about 6 inches from the heat source. Leave the door partly open. Cook them about 4 minutes until lightly browned. Turn the quail breast side up. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
- Set the oven at 400 degrees. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice. Serve immediately with the sauce.
Nutrition Facts : @context http, Calories 981, UnsaturatedFat 39 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 18 grams, Sodium 1074 milligrams, Sugar 19 grams, TransFat 0 grams
ROAST QUAIL WITH GRAPES AND CHESTNUTS
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Remove and discard any feathers from quail, then remove necks if necessary with poultry shears and discard. Rinse quail inside and out and pat dry, then sprinkle all over with salt and pepper.
- Heat oil and butter in a deep 12-inch heavy ovenproof skillet over moderate heat until foam subsides, then brown quail on all sides, 12 to 15 minutes total. Transfer to a large plate.
- Pour off all but 2 tablespoons fat from skillet, then sauté carrot, onion, and thyme over moderately high heat, stirring and scraping up brown bits, 2 minutes.
- Return quail (with any juices on plate) to skillet with vegetables and roast, breast sides up, in oven until just cooked through (cut into an inner thigh; meat will still be slightly pink), about 10 minutes. Transfer quail to a platter and loosely cover with foil.
- Add Cognac to vegetables in skillet and boil 1 minute, then add broth and boil until liquid is reduced by half, about 6 minutes. Stir in crème fraîche and simmer until slightly thickened, 3 to 4 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, pressing hard on and discarding solids, then pour back into skillet. Add grapes and chestnuts and simmer, stirring occasionally, until heated through and grapes turn a shade lighter, about 3 minutes. Transfer grapes and chestnuts to platter with quail, then boil sauce until thick enough to lightly coat back of spoon, about 10 minutes. Add salt and pepper to taste, then spoon some sauce over quail and serve remainder on the side.
- *Available at specialty foods shops, D'Artagnan (800-327-8246), and Cavendish Game Birds (802-885-1183).
- **Available at specialty foods shops and some supermarkets.
SAUTEED QUAIL WITH RAISINS
Provided by Craig Claiborne
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle quail on all sides with salt and pepper.
- Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding. Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes. Cook about 1 minute on second side until golden.
- Scatter shallots around quail and cook briefly, stirring. Sprinkle with Cognac and add broth. Cover and let simmer about 8 minutes. Add grapes, cover and cook 2 minutes more.
- Transfer quail to warm platter. Let sauce cook down 2 minutes. Swirl in remaining butter. Return quail to sauce. Heat sauce briefly and serve.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 48 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 22 grams, Sodium 1069 milligrams, Sugar 25 grams, TransFat 1 gram
QUAIL WITH CHESTNUTS AND RAISINS
You may not associate the Loire Valley with game, but the hunt, especially for birds, is important in that region of France. I had that in mind when I decided on a seasonal preparation for quail, dressed up with chestnuts, raisins, a shot of gingery heat and a splash of port. It would pair well with cabernet franc from the region.
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place raisins in a bowl, add port and set aside. Season quail with salt and pepper. Heat oven to 350 degrees.
- Melt butter in a large heavy skillet on medium-high. Add as many quail as will fit comfortably, breast side down. Sauté until breast is well browned. Transfer quail, breast side up, to a baking dish that can go to the table and continue sautéing until all the quail are browned. Quail can be slightly overlapping in the dish.
- Reduce heat in pan to medium-low, add shallot and ginger and sauté until soft. Add raisins with port and the chestnuts. Add stock. Let simmer about a minute. Check seasonings and pour over quail in the baking dish. Place thyme on top. Bake uncovered about 20 minutes for medium; timing can be adjusted according to taste.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 33 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 765 milligrams, Sugar 9 grams, TransFat 0 grams
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