SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE
Steps:
- 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.
PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE
I love the rich and "wild" taste of quail. I'm not alone: because the flavor is appealingly gamey (but not as liver-y as squab), it's one of the most popular and accessible game birds on the menu. At Bayona, I use Mississippi bobwhite quail, which is particularly plump and tender, but any variety will work in this recipe. When marinated and grilled, quail makes for the ultimate finger food. But the birds become sexy and sophisticated when paired with a lovely red wine sauce, plumped tart cherries, and sautéed spinach. Add a wedge of crispy polenta or some herb-roasted potatoes and you have a sweet and savory main course.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
- Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
- Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
- Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2-3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.
PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
PAN ROASTED QUAIL WITH PORT SAUCE
Provided by Food Network
Yield 4 servings as an entree or 8 as an appetizer
Number Of Ingredients 25
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.
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.
PINOT NOIR SAUCE
Provided by Marian Burros
Categories dinner, condiments, project
Time 8h
Yield 1 1/2 cups
Number Of Ingredients 17
Steps:
- To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
- Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
- To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
- Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.
More about "pan roasted quail with dried cherries and pinot noir sauce recipes"
QUAIL RECIPES & MENU IDEAS | EPICURIOUS
Web When marinated and grilled, quail makes for the ultimate finger food. But the birds become sexy and sophisticated when paired with a lovely red wine sauce, plumped tart cherries, …
From epicurious.com
From epicurious.com
PAN-SEARED DUCK BREASTS WITH CHERRY PINOT NOIR SAUCE | CABBI
Web Turn duck and transfer skillet to oven. Roast duck for 8 minutes for medium-rare, or to desired doneness. Remove from oven and let rest for 5 minutes. Serve with cherry …
From cabbi.com
From cabbi.com
THE BEST CAST IRON PAN SEARED QUAIL RECIPE - EAT …
Web Preheat oven to 425F Dry the quail with a paper towel (this helps to get crispy skin) and add salt and pepper. Tie the quail legs together with twine. Don't want to (or don't know how to) tie the legs together? Skip it - the …
From eatsimplefood.com
From eatsimplefood.com
PINOT NOIR & DRIED CHERRY REDUCTION SAUCE - BRYS ESTATE
Web Directions. Add the Pinot Noir, dried cherries, and sugar to a sauce pan. Mix the corn starch with a little bit of wine before adding it to the pan to avoid any lumps. Over …
From brysestate.com
From brysestate.com
ROASTED QUAIL WITH PINOT NOIR SAUCE – BETHEL HEIGHTS VINEYARD
Web Roasted Quail WITH PINOT NOIR SAUCE Brine quail for four hours in 2 parts sea salt and 1 part sugar or Splenda. I also like to add a couple of tablespoons of black bean sauce, …
From bethelheights.com
From bethelheights.com
GUSTO TV - PAN-FRIED QUAIL WITH RED WINE SAUCE
Web Marinade: Zest of 2 lemons 1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) pepper ¼ cup (60ml) olive oil 2 large carrots peeled 1 medium Spanish onion 1 whole garlic head cut in half exposing all bulbs Sauce: 2 cups …
From gustotv.com
From gustotv.com
PORK TENDERLOIN WITH CHERRY PINOT NOIR SAUCE - LAZY CREEK VINEYARDS
Web Preheat oven to 350 degrees. Pat loin dry; trim fat, season with salt and pepper. To make rub: with a spoon, mix flour, thyme, fennel, ginger, and mustard on a large plate. Set …
From lazycreekvineyards.com
From lazycreekvineyards.com
PAN-SEARED DUCK BREAST WITH CHERRY PINOT NOIR SAUCE
Web Ingredients 4 duck breast halves, with skin salt and ground black pepper 2 tablespoons (30 ml) finely chopped shallots 1 garlic clove, peeled and finely chopped 1 cup (240 ml) …
From discovercaliforniawines.com
From discovercaliforniawines.com
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE
Web 1 h 10 min 2 h 10 min 3 h 20 min Ingredients Sauce 1 teaspoon (5 ml) cornstarch 1 teaspoon (5 ml) water 1/4 cup (60 ml) honey 1 cup (250 ml) red wine 1 cup (250 ml) chicken broth 1/4 teaspoon (1 ml) cracked black …
From ricardocuisine.com
From ricardocuisine.com
PAN-ROASTED QUAIL WITH PLUM PAN SAUCE RECIPE
Web Mar 19, 2020 Kosher salt 2 tablespoons (30ml) vegetable oil One medium shallot, minced (1 1/2-ounces, 40g; about 1/4 cup minced) 2 sprigs fresh thyme 4 small Italian plums (about 8 ounces ), pitted and diced 1 cup …
From seriouseats.com
From seriouseats.com
ROASTED QUAIL: SIMPLE CAST IRON ROASTED QUAILS RECIPE
Web Jan 4, 2024 Instructions. Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish. Pat the quail dry and then brush with olive oil and season with poultry seasoning. Transfer the seasoned …
From bakeitwithlove.com
From bakeitwithlove.com
PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE RECIPE
Web Save this Pan-roasted quail with dried cherries and pinot noir sauce recipe and more from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans to …
From eatyourbooks.com
From eatyourbooks.com
-3 PAN ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE …
Web 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 …
From recipert.com
From recipert.com
PORK MEDALLIONS WITH PINOT NOIR-CHERRY PAN SAUCE - NOBLE PIG
Web Ingredients 1-1/4 lbs pounds pork tenderloin, sliced into ½ inch thick medallions salt and pepper 1Tablespoon olive oil, plus 1 teaspoon 2 Tablespoons shallots, chopped 1/2 cup …
From noblepig.com
From noblepig.com
PAN ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE RECIPES
Web Season the quail with salt and pepper. Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until …
From tfrecipes.com
From tfrecipes.com
PAN ROASTED SALMON WITH PINOT NOIR CHERRY SAUCE
Web May 23, 2016 Pat dry with a paper towel and season with salt and pepper. Heat a large sauté pan and then add the oil. Using long tongs, gently place the salmon in the hot pan, skin side down. Depending on the thickness …
From formerchef.com
From formerchef.com
LYNMAR ESTATE WINERY ON INSTAGRAM: "PAN-ROASTED BREAST OF …
Web 149 likes, 15 comments - lynmarestate on October 19, 2021: "Pan-roasted breast of Sonoma duck complements Quail Hill Vineyard Pinot Noir, 2018 - 혵혩혦..." Lynmar …
From instagram.com
From instagram.com
CAMPANELLE AND ROASTED QUAIL RECIPE | PASSION FOR PASTA - BARILLA
Web Apr 6, 2017 Cook the pasta according to the directions, keep warm. 2. Season quail with salt and pepper. 3. Using a medium sauté pan, heat olive oil over high heat. 4. Place …
From barilla.com
From barilla.com
You'll also love