Quail Roasted In Vine Leaves Recipes
QUAIL ROASTED IN VINE LEAVES
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
- Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
- Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
- Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
- Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
- Remove string and fatback, or broil until fatback is crisp.
- Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.
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