Name: Pan Roasted Quail with Port Sauce
Ingredients: 1/2 c Dry red wine; 1/4 c Good quality port (not too sweet); 1/4 c Olive oil; 2 tb Balsamic vinegar; 2 tb Maple syrup; 2 tb Lowsalt soy sauce; 2 Bay leaves; 1 ts Cracked black pepper; 2 Cloves garlic, crushed; Several sprigs of fresh thyme, - or -; 1/4 ts Dried thyme; 1/2 ts Juniper berries; 8 Quail, fresh, breast and backbones removed; 2 tb Olive oil; 2 lb Poultry bones; 2 Carrots, roughly chopped; 1 Onion, diced; 3 Ribs celery, roughly chopped; 1 Bay leaf; 1/2 ts Dried thyme; 1 Clove garlic, crushed; 3 qt Water; 1/2 c Veal stock, or beef stock; 1 c Good quality port; 2 tb Good quality port; 2 tb Unsalted butter

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Poultry, Michael’s p	4	Servings

INGREDIENTS

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

INSTRUCTIONS

MARINADE
PORT SAUCE
FINAL ENRICHMENT
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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