Best Roasted Quail With Juniper Berries And Balsamic Vinegar Recipes

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ROAST QUAIL



Roast Quail image

This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades -- even though I am not normally a fan of marinades, they will work with quail because the birds are so small.

Provided by Hank Shaw

Categories     Appetizer     Main Course

Time 45m

Number Of Ingredients 9

1/4 cup kosher salt
1 quart water
2 bay leaves
4 whole (plucked quail)
Lard, (butter or olive oil)
Salt
2 celery sticks ((optional))
Black pepper
Lemon wedges ((optional))

Steps:

  • If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
  • Preheat your oven to 500°F, or if it doesn't get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
  • When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
  • Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside -- but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
  • When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.

Nutrition Facts : Calories 419 kcal, Carbohydrate 1 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 14286 mg, ServingSize 1 serving

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.

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.

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.

ALFREDO VIAZZI'S QUAILS HUNTER STYLE



Alfredo Viazzi's Quails Hunter Style image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 cup crustless bread chunks or 4 slices white bread, trimmed of crusts
1/2 cup plus 2 tablespoons extra virgin olive oil
1 1/2 teaspoons finely chopped garlic
4 juniper berries, crushed
Coarse salt
3 to 4 fresh sage leaves
2 tablespoons brandy
1 dozen fresh quails, cleaned
3 tablespoons butter
1 tablespoon rosemary leaves
8 pieces imported dried porcini, presoaked in lukewarm water 1 1/2 hours in advance, and 2 tablespoons soaking water reserved
1/2 cup Barolo wine, or other robust dry red
1 teaspoon Balsamic vinegar
Freshly ground pepper to taste

Steps:

  • Soak bread in 1/2 cup olive oil in a mixing bowl; work the oil well into the bread. Add garlic, juniper berries, salt to taste and sage leaves. Knead all ingredients into the bread. Add the brandy and mix well. Divide the mixture into 12 parts, and stuff each quail with one part. Cover the quails with a towel and leave out at room temperature for five hours.
  • Take the stuffing out of quails and set the quails aside. Melt the butter in a saucepan over medium flame. Break up the bread stuffing into the butter. Cook for 5 minutes. Add the rosemary and porcini to the pan. Lower the flame and simmer, stirring with a wooden spoon. Add the porcini water and keep simmering. Add the wine and let evaporate for 8 minutes. Mix well and remove from fire. Keep warm.
  • Split the quails down from the breast side, leaving them attached by the backbone. Rub the quails with a mixture of the remaining 2 tablespoons olive oil, vinegar, and salt and freshly ground pepper to taste. Heat a cast iron skillet or a griddle to very hot. Lay the birds on the griddle, open side down. Place a heavy object over them to press them down flat. Add some extra oil if necessary and cook 10 minutes. Turn the quail on their backs, replace the heavy object over them and cook another 10 minutes.
  • Heat the sauce, stirring and tasting for seasoning. Arrange the quails on a serving platter and spoon the sauce over them. Serve immediately.

Nutrition Facts : @context http, Calories 737, UnsaturatedFat 36 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 673 milligrams, Sugar 1 gram, TransFat 0 grams

ROAST QUAIL WITH FRESH FIGS



Roast Quail With Fresh Figs image

If you're making this entire menu, you'll want to brown the quail and figs before starting the eggs; then you can simply pop them in the oven when serving the first course.

Yield Makes 6 servings

Number Of Ingredients 29

1 medium onion, finely chopped
2 celery ribs, finely chopped
1 large garlic clove, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/3 cup veal demi-glace
2 tablespoons chopped fresh tarragon
1 tablespoon fig balsamic vinegar
3/4 cup chopped walnuts (2 oz)
2/3 cup soft dried Mission figs (1/4 lb), stems discarded and figs finely chopped
1 cup coarse fresh bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
1 pt fresh figs, stems discarded and figs halved lengthwise
1/4 cup finely chopped shallot
1/4 cup finely chopped celery
1 cup dry red wine
1 1/3 cups veal demi-glace
1 teaspoon arrowroot or cornstarch
2 tablespoons fig balsamic vinegar
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
12 semiboneless quail
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
kitchen string; wooden picks

Steps:

  • Cook onion, celery, and garlic in butter in a 10-inch heavy skillet over moderate heat, stirring, until pale golden, about 10 minutes. Add demi-glace and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Stir in tarragon, vinegar, walnuts, dried figs, bread crumbs, salt, and pepper, then spread stuffing on a plate to cool.
  • Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and sauté, stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Stir arrowroot into vinegar until dissolved, then add to skillet, whisking to incorporate. Boil sauce 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper.
  • Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil.
  • Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh - meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting.
  • While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated.
  • Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce.
  • Do Ahead: Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before proceeding. Figs and sauce (without remaining 2 tablespoons butter) can be prepared 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring sauce to a simmer before adding butter. Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature.

ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR



Roasted Quail with Juniper Berries and Balsamic Vinegar image

Categories     Garlic     Roast     Vinegar     Quail     Gourmet

Yield Serves 4

Number Of Ingredients 7

6 whole jumbo quail (6 to 8 ounces each)
2 small garlic cloves
1 tablespoon juniper berries
freshly ground black pepper
2 tablespoons corn or canola oil
2 tablespoons unsalted butter
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 500°F.
  • With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
  • In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.

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