Quail In Rose Petal Sauce Recipes

Steps:

• Brown quail in butter, sprinkle with salt and pepper to taste.
• Remove petals from roses and grind with anise in a mortar.
• Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
• Drain and puree.
• Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
• Salt to taste.
• To thicken, use 2 tablespoons corn starch.
• Strain through a fine sieve and add no more than 2 drops of rose oil.
• As soon as all seasonings have been added remove from heat.
• Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
• Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.

Steps:

• For the sauce: Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender.
• Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water.
• Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered.
• For the quail: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F.
• Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce.

Steps:

• Heat the water to boiling.
• Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
• Put the rose petals and plums in a blender and puree until smooth and set aside.
• Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
• Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper.
• Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.
• Preheat a grill or grill pan.
• Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.