Quail Roasted In Vine Leaves Recipes

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QUAIL ROASTED IN VINE LEAVES



Quail Roasted In Vine Leaves image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 7

12 large vine leaves
12 quail, about 1/4 pound each
Salt to taste if desired
Freshly ground pepper to taste
12 thin slices salt fatback, each measuring 2 1/2 by 4 inches
6 tablespoons butter
2 tablespoons Cognac

Steps:

  • Preheat oven to 450 degrees.
  • If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
  • Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
  • Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
  • Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
  • Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
  • Remove string and fatback, or broil until fatback is crisp.
  • Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.

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