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Posts Tagged ‘cherry sauce’

For those of you who are new to quail, there’s nothing to be afraid of; quail tastes just like chicken. I made a cherry and wine reduction and blended it too create a sauce. The quail is grilled until crispy and charred and you can eat it with your hands. You can also try my cherry and wine sauce on chicken, duck, or pork chops.


Ingredients:

6 jumbo quail

1/2 white onion, minced

2 cloves of garlic, minced

fresh thyme

1 container of fresh cherries, de-pitted and chopped

1 teaspoon beef base

red wine (I used cabernet sauvignon)

cherry juice

sugar

3 caps of apple cider vinegar

olive oil, salt, and pepper

Sauce:

Heat a sauté pan over medium heat. Coat the pan with about 2 tablespoons of olive oil. Add the onions with a bit of salt and when they have softened, add thyme leaves and garlic. In a minute, add the cherries.

I stirred in about a teaspoon of beef base, dissolved in some hot water. Along with this makeshift beef stock, add a good splash of wine, and cherry juice—you can find it at most grocery stores. Incorporate about three five-finger pinches of sugar and the apple cider vinegar. Reduce for a bit. I also added some store-bought ginger paste, but this is optional.

Blend in a blender or just grind in a food processor until the sauce is relatively smooth and homogenous. Adjust for consistency by reducing or by adding water and adjust the flavor by adding more wine, vinegar, or sugar. Also, salt to taste at this point. If you have the technology (a chinois or cheesecloth) strain the sauce for a luxuriously smooth texture and refined look.

Quail:

Butterfly the quail by cutting along the breast bone. Rub both sides with olive oil, salt, and pepper and get the grill nice and hot. Quail needs to be cooked quickly or it will dry out. Grill for about 6-7 minutes on both sides (with the grill closed), starting skin-side down. Make your desired grill marks and just cut into it, taking it off the grill when just cooked through.

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