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.
MAMA'S QUAIL IN RED WINE SAUCE
Make and share this Mama's Quail in Red Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; tie the legs of the quail together with kitchen twine.
- Season quail with salt and pepper.
- Place the flour in a shallow dish and lightly season with salt and pepper.
- Coat the quail in the flour, shaking off the excess.
- To cook: heat the oil in a large ovenproof skillet over med-high heat.
- Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side.
- Sprinkle thyme sprigs over the birds and transfer the skillet to the oven.
- Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes.
- Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm.
- Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat.
- Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom.
- Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes.
- Add in the stock and continue to simmer until reduced by half, about 5 minutes.
- Taste and adjust for seasoning with salt and pepper.
- Whisk in the butter.
- Return the quail to the sauce and spoon the sauce over to coat; serve immediately.
Nutrition Facts : Calories 792.2, Fat 47.7, SaturatedFat 12.5, Cholesterol 189.4, Sodium 209.8, Carbohydrate 27.5, Fiber 0.8, Sugar 1.4, Protein 49.4
MAMA'S QUAIL IN RED WINE SAUCE
Quail and dove shoots are still serious Southern rituals, and my father always hunted when I was growing up. Quail meat is darker than that of dove, which has a tendency to be dry. While I don't shoot often anymore, I do love to reap the rewards from my friends and relatives who hunt. I can hardly eat or cook quail without thinking about a dinner party Mama hosted when I was young. She was frying the quail and her hand was splashed with hot grease. Instead of going to the hospital, she sat with her hand in a bowl of ice water in her lap under the table so as not to disturb her guests. Some people might think that was incredibly stupid, but all I can think about is her amazing hospitality and selflessness. Mama and I have laughed about it in later years, because the unexpected bonus is she has no age spots on that hand.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Tie the legs of the quail together with kitchen twine. Season the quail with salt and pepper. Place the flour in a shallow dish and lightly season with salt and pepper. Coat the quail in the flour, shaking off the excess.
- To cook the quail, heat the oil in a large ovenproof skillet over medium-high heat. Add the quail without crowding and sear on both sides until the birds are a dark, golden brown color, about 3 minutes per side. Sprinkle thyme sprigs over the birds and transfer the skillet to the oven. Continue cooking until the quail are cooked through but still pink, an additional 8 to 10 minutes.
- Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with aluminum foil to keep them warm.
- To make the sauce, pour off the excess oil. Place the skillet on top of the stove over high heat. Add the red wine and stir with a wooden spoon to loosen any brown bits from the bottom. Decrease the heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8 to 10 minutes. Add the stock and continue to simmer until reduced by half, an additional 5 minutes. Taste and adjust for seasoning with salt and pepper. Whisk in the butter. Return the quail to the sauce and spoon over the sauce to coat. Serve immediately.
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.
QUAIL BAKED IN WINE
Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quail
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
- Add quail and brown on all sides.
- Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
- Remove quail to hot serving dish.
- Strain sauce; add cream and heat to boiling point.
- Pour sauce over quail.
Nutrition Facts : Calories 686.8, Fat 55.1, SaturatedFat 25.9, Cholesterol 187.5, Sodium 285.9, Carbohydrate 10.7, Fiber 1.8, Sugar 1.9, Protein 24.1
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.
GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE
From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate.
Provided by Dreamgoddess
Categories Quail
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the quail and pat dry.
- Place in a shallow dish and pour the Italian dressing over the quail.
- Cover and marinate in the refrigerator for 8 hours, turning occasionally.
- In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
- Stir in the blackberry spread until smooth.
- Set aside 3/4 c for serving.
- Remove the quail and discard the marinade.
- Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
- To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.
Nutrition Facts : Calories 571, Fat 40, SaturatedFat 9.2, Cholesterol 150.8, Sodium 1044.2, Carbohydrate 6.7, Sugar 4.9, Protein 39.2
More about "mamas quail in red wine sauce recipes"
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE
From ricardocuisine.com
5/5 (11)Total Time 35 minsCategory Main DishesCalories 685 per serving
QUAIL SAUCE RECIPE BY CHEF THOMAS SIXT - ENGLISH
From thomassixt.com
QUAIL IN WINE SAUCE RECIPE BY EASY.HOME.ENTERTAINEMNT.WITH.C
From ifood.tv
MAMAS QUAIL IN RED WINE SAUCE RECIPES
From tfrecipes.com
RED WINE SAUCE - SAUCE FANATIC
From saucefanatic.com
RED WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
QUAIL IN RED WINE SAUCE: AN ELEGANT FEAST FOR ANY OCCASION
From quaildonkey.com
QUAILS IN ROSEMARY, GARLIC AND RED WINE SAUCE
From fxcuisine.com
GUSTO TV - PAN-FRIED QUAIL WITH RED WINE SAUCE
From gustotv.com
QUAIL: MAMA'S QUAIL IN RED WINE SAUCE - RECIPECIRCUS.COM
From recipecircus.com
BEST MAMAS QUAIL IN RED WINE SAUCE RECIPES - RECIPERT.COM
From recipert.com
QUAIL IN RED WINE WITH BRAISED RED CABBAGE | CUISINE …
From greatchefs.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE …
From onceuponachef.com
MAMA'S QUAIL IN RED WINE SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
QUAIL IN RED WINE SAUCE: AN ELEGANT FEAST FOR ANY OCCASION
From quaildonkey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love