Roast Quail With Juniper Berries Recipes

ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
• In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over 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.

LESLIE REVSIN'S BRAISED QUAIL WITH JUNIPER, BAYBERRY AND POMEGRANATES

Steps:

• In the cavity of the quail put a little salt, a bayberry or quartered bay leaf (reserving the remaining leaves for later), and a quarter of a clove of garlic. Truss the quail.
• In a bowl large enough to hold all 12 quail combine half a teaspoon salt, juniper berries and whole white peppercorns. Crush the whole coriander seeds with a mortar and pestle and add. Add the brandy. Toss the quail in this mixture, cover tightly and refrigerate overnight.
• Preheat oven to 325 degrees. In a casserole large enough to hold the quail, brown the carrot, onion, celery and leek in threequarters of a tablespoon of duck fat or oil and butter mixture. Remove the vegetables and set aside. Add the remaining fat and carefully brown the quail a few at a time.
• Return the vegetables to the pan. Add the wine and stock. Bring to a boil and skim off any impurities that may rise to the surface. Add three bayberry or one bay leaf, thyme and rosemary and cover tightly. Cook for 45 minutes. The quail are done when they are very soft. Test with a fork or thin skewer. If they are not cooked long enough they will be stringy.
• Meanwhile, brown four tablespoons of butter without burning and brown the breadcrumbs in the butter. Set aside.
• Remove the birds from pan. Strain the cooking juices into a saucepan and reduce to 1 1/2 cups. Season with freshly ground pepper and salt if needed. Stir in remaining two tablespoons of cold butter. Pour the sauce over the birds and sprinkle with breadcrumbs.
• Garnish the plate with branches of juniper and peeled chokes of pomegranates, lacing them in and among the birds and sprinkle with extra bay leaves.

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.