Directions for: Sherry Roasted Quail With A Wild Mushroom Sour Cherry Sauce
Ingredients
Quail4 1 whole quail, cut in half
Marinade1 Tbsp soy sauce
2 cloves garlic, finely, minced
1 tsp Dijon mustard
2 sprigs fresh thyme, chopped
2 scallion, finely, minced
1 Tbsp vegetable oil
salt
freshly cracked pepper
Sour Cherry and Wild Mushroomcup finely chopped pancetta
cup finely chopped bacon
3 finely shallot, sliced
1 clove garlic, sliced
1 cup assorted mushroom, roughly, chopped
cup wine, red, Pinot Noir preferably
2 Tbsp cassis
1 cup chicken stock
pan juices reserved from roasted quail
2 sprigs fresh thyme
1 bay leaf
cup dried sour cherries
Directions
Quail1. Slice quail in half lengthwise, removing the backbone with a cleaver or heavy shears. In a medium bowl combine marinade ingredients except salt and pepper and stir well. Add the quail to the marinade and toss well, covering quail in mixture. Cover and chill for 30 minutes or for as long as 2 hours.
2. Remove quail from marinade. Season with salt and freshly cracked black pepper.
3. Quail can be cooked on the grill on medium high temperature until crisp and evenly browned on all sides. Grill approximately 3 to 4 minutes per side. They can also be seared in a hot skillet with 1 tbsp. vegetable oil for 1 to 2 minutes per side then transferred to an oven proof baking dish and baked at 375 degree F. for 8 to10 minutes until just pink in middle. Save pan drippings for sauce.
Marinade Sour Cherry and Wild Mushroom1. Melt butter over medium heat in a medium saucepan or skillet. Saut pancetta for 3 to 4 minutes or until lightly browned. Add the shallots and saut for 2 more minutes or until just soft. Add the garlic and mushrooms and saut for 5 minutes until mushrooms are just soft. Add wine, cassis, chicken stock, pan drippings, thyme, bay leaf and sour cherries. Simmer uncovered until reduced by one third, about 8 to 10 minutes.
See more: Game, Poultry, Main, Holiday/Event, Mushrooms, Barbeque, Dinner, French, Grill, Pork, BBQ