| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New text im, Cooking rig |
4 |
Servings |
INGREDIENTS
| 8 |
|
Quail; boned |
| 4 |
tb |
Unsalted Butter; melted |
| 2 |
tb |
Dijon Mustard |
| 2 |
ts |
Wild Honey |
| 1 |
tb |
Roasted Garlic |
| 1 |
ts |
Fresh Savory Or Oregano; minced |
| 2 |
ts |
Fresh Lemon Juice |
|
|
Salt And Freshly Ground Pepper |
| 1/3 |
c |
Dry White Wine |
| 2/3 |
c |
Rich Quail Or Chicken Stock |
|
|
Wild Rice Pancakes |
|
|
Roasted Wild Mushrooms |
|
|
Watercress Sprigs |
INSTRUCTIONS
GARNISH
Combine the butter, mustard, honey, garlic, savory and lemon juice and coat
quail. Season lightly with salt and pepper. Marinate for 4 hours
refrigerated.
Preheat the broiler to high heat. Remove quail from the marinade and place
breast side down in a broiler pan. Broil the birds for 3-4 minutes. Turn
over, paint with marinade mixture and broil 3 minutes more or until the
quail are golden brown but still juicy. Remove and keep warm. Add wine,
stock and remaining marinade to the broiler pan juices and reduce quickly
to a light sauce consistency over high heat. Whisk constantly.
Arrange birds on top of wild rice pancakes on warm plates and surround with
mushrooms and watercress sprigs. Drizzle reduced pan juices over and serve
immediately.
Yield: 4 servings
To roast garlic: Cut off top quarter of garlic head and drizzle with the
olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree
oven for 30-40 minutes or until the garlic is very soft and creamy.
Recipe By : COOKING RIGHT SHOW #CR9667
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
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