Roast Quail With Cranberry Madeira Sauce Recipes

ROAST QUAIL WITH CRANBERRY MADEIRA SAUCE

Steps:

• In a saucepan combine the cranberries, the brown sugar, the apple juice, the cranberry juice, the Madeira, the nutmeg, the ginger, the mustard, 1/2 cup of the broth, 2 tablespoons of the butter, the zest, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst. Strain the glaze through a fine sieve into a bowl, pressing hard on the solids and discarding them. The glaze may be made 1 day in advance, kept covered, and chilled, and reheated.
• Transfer 1/2 cup of the glaze to a small bowl and reserve it. In a large ovenproof skillet heat remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it brown the quail, turning them, for 4 minutes, and arrange the quail breast side up. Baste the quail generously with some of the remaining glaze and roast them in the top third of a preheated 450°F. oven for 10 minutes. Reduce the heat 400°F. and roast the quail, basting them with some of the remaining glaze every 10 minutes, for 40 minutes more, or until the leg meat is no longer pink. Transfer the quail to a plate, discard the string, and pour off the fat in the skillet.
• Deglaze the skillet with the remaining 1/2 cup broth over moderately high heat, scraping up the brown bits, stir in the reserved 1/2 cup glaze, and boil the mixture, whisking, until it is thickened. Strain the sauce through a fine sieve into a heated sauceboat and season it with salt and pepper. Arrange 2 of the toasts on each of 6 dinner plates, top each toast with 1 of the quail, and serve the sauce with the quail.

PAN-ROASTED QUAIL WITH PORT SAUCE

Steps:

• 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 accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
• Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may 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 final flavor and give the sauce a silken sheen.
• To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron 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.

PAN ROASTED QUAIL WITH PORT SAUCE

Steps:

• 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 hours, 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 may 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 final 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.

STUFFED ROAST QUAIL WITH MUSHROOMS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with salt and pepper. Cook, stirring occasionally, until all the liquid has cooked away and the mushrooms are tender, 5 minutes. Add the bourbon and cook until it has evaporated, 45 to 60 seconds. Transfer to a bowl and refrigerate to cool, 10 minutes. Once cooled, add the ground chicken and herbs. Season with salt and pepper. (To taste and adjust the seasoning, simply zap a teaspoon or so of the mixture in a bowl in the microwave to cook it through. Season with salt and pepper as needed.)
• Heat the oven to 350 degrees F.
• Using a tablespoon, stuff the interior of each quail with the mushroom-chicken mixture. Using kitchen twine, tie the legs of each bird together, and then flip the wingtips under the back of each bird to hold the wings in place. Brush the birds with the melted butter, and then season heartily with salt and pepper. Roast, basting occasionally with the melted butter, until the birds are pale golden brown and the interior of the stuffing registers 165 degrees F when measured with an instant-read thermometer, 30 minutes.
• Switch the oven to broil and place the birds under the broiler to darken the skin, if desired, for 45 to 60 seconds depending on the strength of your broiler. Serve immediately.