Roast quail with juniper berries iii (quail)
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Roast quail with juniper berries iii (quail)
  Roast    Berries    Game    New York  
Last updated 6/12/2012 12:56:45 AM. Recipe ID 19062. Report a problem with this recipe.
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      Title: Roast quail with juniper berries iii (quail)
 Categories: Game, Masterchefs, New york, Tfs
      Yield: 6 Servings
 
      1 x  Gorgonzola Polenta **
      1 x  Cranberry Relish **

MMMMM---------------------------QUAIL--------------------------------
     12 ea Quail, necks and feet
           -- removed
      6 sl Pancetta, thin, (Italian
           -- dry-cured unsmoked bacon)
           -- coarsely chopped OR
      6 sl Bacon, coarsely chopped
     12 ea Sage, leaves, fresh OR
    1/2 ts Sage, dried
    1/4 c  Oil, olive
     36 ea Juniper, berries, toasted
           -- in dry skillet for 5
           -- minutes
           Salt (to taste)
           Pepper (to taste)
    1/4 c  Gin
    1/2 c  Wine, white, dry
      2 c  Stock, Veal **
 
       ** 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 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.
  




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Recipe ID 19062 (Apr 03, 2005)

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