JUNIOR LEAGUE - SAUTEED QUAIL WITH DRIED CHERRIES

Junior League - Sauteed Quail With Dried Cherries image

Make and share this Junior League - Sauteed Quail With Dried Cherries recipe from Food.com.

Provided by JLofAustin

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup peanut oil
1/2 cup beaujolais wine or 1/2 cup pinot noir wine
2 tablespoons currant jelly
1 tablespoon soy sauce
2 shallots, sliced
1 sprig tarragon
salt and pepper
8 quail, partially boned
2 tablespoons butter
2 tablespoons peanut oil
1 1/2 cups beaujolais wine
1 cup dried cherries
2 shallots, finely chopped
1/2 cup reduced quail stock
2 tablespoons currant jelly
1 sprig tarragon, chopped
1/4 cup butter
salt and pepper
2 (12 ounce) packages fresh spinach, trimmed
3 tablespoons butter
salt and pepper

Steps:

For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the skillet and reserve the skillet to use in the preparation of the sauce.
For the sauce, pour 1/2 cup of the Beaujolais into a microwave-safe bowl. Microwave just until warm. Stir in the cherries. Let stand until plump. Deglaze the reserved skillet with the remaining 1 cup beaujolais. Stir in the shallots. Cook until reduced by half, stirring constantly. Stir in the cherries, stock, jelly and tarragon. Cook until reduced by half, stirring constantly. Whisk in the butter. cook until slightly thickened, stirring constantly. Season with salt and pepper.
For the spinach, saute the spinach in the butter in a skillet until wilted. Season with salt and pepper.
To assemble, divide the spinach evenly among 4 serving plates. Top each serving with 2 quail. Drizzle with the sauce.

Nutrition Facts : Calories 1163.4, Fat 86.7, SaturatedFat 29.6, Cholesterol 234.3, Sodium 712.4, Carbohydrate 28.2, Fiber 4.4, Sugar 12.4, Protein 49.5