Quail in Raspberry Sauce
Source of Recipe
Master Chef Don Easley
List of Ingredients
Quail (about 4 ounces each)
2 to 3 tablespoons salad oil
1/3 cup sugar
½ cup raspberry vinegar or red wine vinegar
2 cups chicken broth
1-1/2 tablespoons cornstarch
1-1/2 tablespoons water
1 cup fresh or partially thawed, frozen, unsweetened rshtmlberries
2 tablespoons brandy
2 tablespoons lemon juice
salt and white pepper
Rinse birds and pat dry; save necks and giblets for another use.
Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not crowd), and brown all over, about 5 minutes per bird; add oil as needed.
Arrange birds, breast up and slightly apart, on a rack in a 12- by 17- inch roasting pan. Roast birds in a 400°F oven until breast are still red and moist in center but not wet-looking (cut into breast just above wing joint to test), 12 to 15 minutes. Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices.
To the frying pan add sugar and 1 tablespoon vinegar. Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes. Add broth and quail roasting juices; boil, uncovered, until reduce by half, about 15 minutes. Mix cornstarch and water; stir into sauce. Stir until boiling. Add rshtmlberries, brandy, lemon juice, and salt and pepper to taste.
Pour sauce over the birds and serve.