Text 20312, 69 rader
Skriven 2012-01-22 15:53:00 av JIM WELLER (1:123/140)
Ärende: Wild 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Quail with Cranberry Madeira Sauce
 Categories: Game, Quail, Wine, Condiments, Nuts
      Yield: 12 Servings

  3 1/4 c  fresh cranberries
    2/3 c  Firmly packed dark brown
    -sugar
    1/2 c  Apple juice
    1/2 c  Cranberry juice
    1/3 c  Madeira
    1/4 ts Freshly grated nutmeg
    1/4 ts Ground ginger
    1/4 ts Dry mustard
      1 c  Chicken broth
    1/4 c  Unsalted butter
      1    Orange's zest
     12    (5 to 6 oz ea) quail, rinsed,
           -dried, legs tied together
           -with kitchen string
     12 sl White bread; toasted
           -and cut into a
           -decorative shape

  In a saucepan combine the cranberries, the brown sugar, the apple
  juice, the cranberry juice, the Madeira, the nutmeg, the ginger,
  the mustard, 1/2 cup of the broth, 2 tablespoons of the butter,
  the zest, and salt and pepper to taste, bring the liquid to a
  boil, and simmer the mixture, stirring occasionally, for 25
  minutes, or until it is thickened and the berries have burst.
  Strain the glaze through a fine sieve into a bowl, pressing hard
  on the solids and discarding them. The glaze may be made 1 day in
  advance, kept covered, and chilled, and reheated.

  Transfer 1/2 cup of the glaze to a small bowl and reserve it. In a
  large ovenproof skillet heat remaining 2 tablespoons butter over
  moderately high heat until the foam subsides, in it brown the
  quail, turning them, for 4 minutes, and arrange the quail breast
  side up. Baste the quail generously with some of the remaining
  glaze and roast them in the top third of a preheated 450F. oven
  for 10 minutes. Reduce the heat 400F. and roast the quail, basting
  them with some of the remaining glaze every 10 minutes, for 40
  minutes more, or until the leg meat is no longer pink. Transfer
  the quail to a plate, discard the string, and pour off the fat in
  the skillet.

  Deglaze the skillet with the remaining 1/2 cup broth over
  moderately high heat, scraping up the brown bits, stir in the
  reserved 1/2 cup glaze, and boil the mixture, whisking, until it
  is thickened. Strain the sauce through a fine sieve into a heated
  sauce boat and season it with salt and pepper. Arrange 2 of the
  toasts on each of 6 dinner plates, top each toast with 1 of the
  quail, and serve the sauce with the quail.

  Gourmet November 1990

MMMMM

Cheers

YK Jim


... Both the cockroach and the bird would get along very well without us

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