Tuesday, June 14, 2011

Quail with Cherries and Brandy

This is a recipe adapted from the following:

Sauteed Quail in Door Country Cherry Sauce

Recipe Courtesy Inn at Kristofer’s, Sister Bay, WI
Show: The Best OfEpisode: Holiday Recipes

Total Time:
35 min
10 min
25 min

4 servings


  • 3 tablespoons butter
  • 4 semi-boneless quail, approximately 4 ounces each
  • 3 tablespoons brandy
  • 1 tablespoon balsamic vinegar
  • 1 tsp kosher salt
  • 1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)*
  • 1 cup cherry juice*
  • 1 tablespoon sugar*
  • 1 teaspoon fresh thyme
  • 1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)


Preheat oven to 350 degrees F.
Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan.Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

*I substituted Wholesome Organic Zero for sugar.  I used  fresh cherries, and omitted the need for cherry juice since I was using juicy fresh fruit.  I limited the amount of cornstarch to about 1/4 tsp to minimize the starch in the dish.  I think a combination of fresh and dried cherries would be interesting, too.
I added the balsamic vinegar to the cherries in juice.  
I would quarter the cherries next time I make this, and I slightly crushed them 
so they would release their juice
partially de-boned quail
pat them dry with a paper towel prior to sauteeing
melt butter in pan
Add the quail. Sautee for 3-4 minutes, then turn and repeat
add the brandy to the pan
light it!

remove quail from saute pan and place in the oven (preheated to 350 degrees) for 8 minutes to finish
add cherries, juice, and balsamic to saute pan
add salt and cornstarch slurry and mix on medium heat setting.
Add thyme
remove quail from oven and place in pan with cherry sauce

serve quail with a generous portion of sauce.

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