Pan Roasted Quail With Port Sauce

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Poultry	4	Servings

INGREDIENTS

1/2	c	Dry red wine
1/4	c	Good quality port, not too
		sweet
1/4	c	Olive oil
2	T	Balsamic vinegar
2	T	Maple syrup
2	T	Lowsalt soy sauce
2		Bay leaves
1	t	Cracked black pepper
2		Cloves garlic, crushed
		Several sprigs of fresh
		thyme – or –
1/4	t	Dried thyme
1/2	t	Juniper berries
8		Quail, fresh breast and
		backbones removed
2	T	Olive oil
2	lb	Poultry bones
2		Carrots, roughly chopped
1		Onion, diced
3		Ribs celery, roughly chopped
1		Bay leaf
1/2	t	Dried thyme
1		Clove garlic, crushed
3	qt	Water
1/2	c	Veal stock, or beef stock
1	c	Good quality port
2	T	Good quality port
2	T	Unsalted butter

INSTRUCTIONS

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  hou rr, 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 ma  y 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 fina l  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.  From Michael's Place Show #ML1A27
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by
"Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 452 Calories From Fat: 262 Total Fat: 29.7g Cholesterol: 80.2mg Sodium: 120.9mg Potassium: 607.1mg Carbohydrates: 18.3g Fiber: 2.7g Sugar: 12g Protein: 26.7g