- July 15, 2015 at 10:52 pm #359170mosParticipant
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
1/2 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
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