Best Sauteed Quail In Door Country Cherry Sauce Recipes

SAUTEED QUAIL SALAD

Steps:

• To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
• Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
• Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.

SAUTEED CHERRIES WITH GRAPPA AND ALMONDS

Steps:

• After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts. Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together. Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal. It can be paired with a sorbet or ice cream, depending on your mood.
• Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and the almonds. Stir to coat the nuts with the butter. Add the ground cinnamon and toss to coat. Toast until fragrant. Transfer the almonds to a bowl and set aside.
• Return the skillet to medium heat and allow it to get hot again, about 1 minute. Add the remaining 1 tablespoon of butter and toss in the cherries. Stir in the sugar and cinnamon sticks. Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat. Carefully add the Grappa and gingerly return the skillet to the heat. Step back a little as the alcohol may cause the pan to flame slightly. Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.
• Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet. Serve immediately.

JUNIOR LEAGUE - SAUTEED QUAIL WITH DRIED CHERRIES

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.

DUNKEL INFUSED SUN-DRIED CHERRY SAUCE

Steps:

• Heat demi-glace in a saute pan, add the cherry puree, dried cherries and Dunkel. Continue to cook until dried cherries begin to soften and all flavors have infused. Adjust consistency of sauce until it lightly coats the back of a spoon.

PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE

Steps:

• Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
• Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
• Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
• Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2-3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.