Roast Quail With Juniper Berries Iii (Quail) Recipe
Servings: 6
Ingredients
- Â Â Gorgonzola Polenta **
- Â Â Cranberry Relish **
- 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, fresh Or possibly
- 1/2 tsp Sage, dry
- 1/4 c. Oil, olive
- 36 x Juniper, berries, toasted in dry skillet for 5 min
- Â Â Salt (to taste)
- Â Â Pepper (to taste)
- 1/4 c. Gin
- 1/2 c. Wine, white, dry
- 2 c. Stock, Veal **
Directions
- ** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry Relish.
- 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 extra virgin olive oil in a large heavy skillet over very high heat.
- Arrange birds in pan, breasts down. Saute/fry, shaking pan occasionally till breasts are lightly golden brown, 2 to 3 min. Place the skillet in the oven and roast 5 to 6 min. Use tongs to turn birds' breasts up and continue to roast till golden, about 6 min.
- Remove the skillet from the oven and transfer the quail to 6 hot serving plates; keep hot while preparing sauce.
- Throw away 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 in your stock and boil gently till reduced sufficient to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 904g | |
| Recipe makes 6 servings | |
| Calories 1704 | |
| Calories from Fat 1010 | 59% |
| Total Fat 112.16g | 140% |
| Saturated Fat 30.39g | 122% |
| Trans Fat 0.23g | |
| Cholesterol 588mg | 196% |
| Sodium 1291mg | 54% |
| Potassium 1796mg | 51% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.16g | 0% |
| Protein 153.28g | 245% |
