Quail With Roses Recipes

ROAST QUAIL

Steps:

• If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
• Preheat your oven to 500°F, or if it doesn't get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
• When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
• Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside -- but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
• When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.

QUAIL IN ROSE PETAL SAUCE

Steps:

• Brown quail in butter, sprinkle with salt and pepper to taste.
• Remove petals from roses and grind with anise in a mortar.
• Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
• Drain and puree.
• Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
• Salt to taste.
• To thicken, use 2 tablespoons corn starch.
• Strain through a fine sieve and add no more than 2 drops of rose oil.
• As soon as all seasonings have been added remove from heat.
• Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
• Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.

QUAIL IN ROSE PETAL SAUCE

Steps:

• Heat the water to boiling.
• Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
• Put the rose petals and cactus fruit in a blender and puree until smooth and set aside.
• Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
• Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper.
• Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.
• Preheat a grill or grill pan.
• Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.

QUAIL WITH ROSES

Steps:

• Marinate the quail in the jalapeno, rose water, honey, and soy overnight in the refrigerator.
• Remove the quail the marinade, and heat the marinade and chicken stock together. Boil and reduce until the sauce coats the back of a spoon.
• Grill the quail 4 to 5 minutes on each side. Serve with the sauce and hydroponic rose petals.