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    • #359170

      To prepare this recipe requires a hunter in the family, or the friend of one.

      I’m lucky to have the latter…
      Grilled Quail with Cranberry and Pear Chutney
      1 cup sun-dried cranberries
      1 cup raspberry vinegar
      4 boneless quail
      2 carrots, chopped
      2 parsnips, chopped
      1 red pepper, chopped
      1 acorn squash
      1 onion
      1/2 cup oil
      1 pinch cinnamon
      1/4 cup Merlot wine
      3 Anjou pears, cored and peeled
      1 pinch Allspice
      2 tbs super fine sugar
      1/2 cup Madeira wine
      2 cup veal stock
      Marinate the cranberries in vinegar overnight.

      Strain before mixing with the Merlot, pears, allspice, and sugar in a saucepan. Simmer for 6 to 8 minutes.
      Place the quail on the grill for 3 minutes, then roast in the oven for 8 to 10 minutes at 400 degrees.
      Meanwhile, put all the vegetables in a greased roasting pan and sprinkle with cinnamon. Roast in the oven for 25 to 30 minutes.
      In a small pot, simmer the Madeira wine for 5 minutes, then add the veal stock.

      Reduce until thick.
      Serve the quail drizzled with the two sauces and the roasted vegetables. Serves 2
      1heartjar smilie

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