Sauteed Quail in Door Country Cherry Sauce

Recipe Courtesy Inn at Kristofer’s, Sister Bay, WI

Show: The Best OfEpisode: Holiday Recipes

Recipe categories: Fruit, Cherry, Game, Quail,
more

Recipe
Ratings & Reviews(0)

Be the first to rate this recipe

Total Time:: 35 min
Prep: 10 min
Cook: 25 min

Yield:: 4 servings

Level:: --

Ingredients

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)

Directions

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.