Best Roast Quail With Grapes And Chestnuts Recipes

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PAN ROASTED QUAIL WITH PORT SAUCE



Pan Roasted Quail with Port Sauce image

Provided by Food Network

Yield 4 servings as an entree or 8 as an appetizer

Number Of Ingredients 25

1/2 cup dry red wine
1/4 cup good quality port (preferably not too sweet)
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons low-salt soy sauce
2 bay leaves
1 teaspoon cracked black pepper
2 cloves garlic, crushed
Several sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon juniper berries
8 quail, preferably fresh, with breast and backbones removed
2 tablespoons olive oil
2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 quarts water
1/2 cup veal stock, or beef stock
1 cup good quality port
2 tablespoons good quality port
2 tablespoons unsalted butter

Steps:

  • Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
  • The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
  • To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

QUAIL AND GRAPES



Quail and Grapes image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

6 jumbo quail, about 4 to 5 ounces each
Salt and pepper
1 1/2 teaspoons grated garlic
6 large rosemary sprigs, plus 1/2 teaspoon chopped
6 large thyme sprigs, plus 1/2 teaspoon chopped
2 tablespoons olive oil
6 small red boiling onions (about 1/2 pound), peeled and quartered
1 teaspoon balsamic vinegar
1 pound grapes, cut into 6 small clusters

Steps:

  • Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
  • Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
  • Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
  • Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 600 milligrams, Sugar 13 grams

QUAIL WITH CHESTNUTS AND RAISINS



Quail With Chestnuts and Raisins image

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

1/2 cup raisins
1/2 cup port
12 quail, all but legs and wings deboned
Salt and black pepper
3 tablespoons unsalted butter
1 large shallot, minced
1 tablespoon minced fresh ginger
18 roasted chestnuts, halved (fresh, frozen or vacuum-packed)
1/2 cup well-seasoned chicken stock
6 sprigs fresh thyme

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

PAN-ROASTED QUAIL WITH PORT SAUCE



Pan-Roasted Quail with Port Sauce image

Provided by Michael Lomonaco

Categories     Game     Roast     Christmas     Quail     Port     Red Wine     Fall     Maple Syrup

Yield Serves 4 as an entree or 8 as a first course

Number Of Ingredients 28

Marinade:
1/2 cup dry red wine
1/4 cup good-quality port (preferably not too sweet)
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons low-salt soy sauce
2 bay leaves
1 teaspoon cracked black pepper
2 cloves garlic, crushed
several sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon juniper berries
8 quail, preferably fresh, with breast and backbones removed
2 tablespoons olive oil
Port Sauce:
2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 quarts water
1/2 cup veal stock or beef broth
1 cup good quality port
Final Enrichment:
2 tablespoons good-quality port
2 tablespoons unsalted butter

Steps:

  • Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
  • The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
  • Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
  • To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

ROASTED QUAIL WITH RED GRAPES AND PEARL ONIONS



Roasted Quail with Red Grapes and Pearl Onions image

Categories     Fruit     Onion     Roast     Dinner     Vinegar     Quail     Winter     Honey     Thyme     Grape     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 12

1 cup balsamic vinegar
2 tablespoons honey
10 fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
3 tablespoons warm clarified butter (recipe follows)
1 pound small pearl onions
8 whole quail* (5 to 6 ounces each), cleaned and necks and feet removed if necessary
1 pound red seedless grapes (about 3 cups)
Garnish: fresh thyme leaves
Accompaniment:baked wild rice amandine
For clarified butter
unsalted butter, cut into 1-inch pieces
*available at some butcher shops

Steps:

  • Clarify butter:
  • In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
  • Roast quail:
  • Preheat oven to 475°F.
  • In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
  • In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
  • Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes. In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
  • While onions are roasting, prepare quail. Rinse quail and pat dry. Season inside and out with salt and pepper. Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
  • Add grapes to pan and toss with onions. Arrange quail, breast sides down, over onions and grapes and roast 15 minutes. Turn quail over and baste with about half of remaining glaze-butter mixture. Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
  • Discard string from quail and transfer to a platter. Arrange grapes and onions around quail using a slotted spoon and keep warm.
  • To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over quail.
  • Garnish quail with thyme and serve with baked wild rice amandine.

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