Quail With Balsamic Vinegar Recipe
Ingredients
| 8 quail (about 4 oz. each), thawed if frozen | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Beef broth | 3/4 Cup (16 tbs) | |
| Balsamic vinegar | 1/2 Cup (16 tbs) | |
| 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dry rosemary, crumbled | ||
Directions
Reserve quail necks and giblets for other uses.
Rinse quail inside and out; pat dry.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add quail, about 4 at a time; do not crowd pan.
Cook, turning as needed, until deep golden brown on all sides (about 20 minutes).
Breast meat should be cooked through but still pink near bone; cut parallel to wing joint to test.
Transfer quail to a warm serving dish and keep warm.
Repeat to cook remaining quail.
To pan, add broth, vinegar, and rosemary.
Bring to a boil over high heat and boil until reduced to 1/2 cup (about 5 minutes).
Reduce heat to medium, add remaining 2 tablespoons butter, and stir until blended.
Pour sauce over quail.
Rinse quail inside and out; pat dry.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add quail, about 4 at a time; do not crowd pan.
Cook, turning as needed, until deep golden brown on all sides (about 20 minutes).
Breast meat should be cooked through but still pink near bone; cut parallel to wing joint to test.
Transfer quail to a warm serving dish and keep warm.
Repeat to cook remaining quail.
To pan, add broth, vinegar, and rosemary.
Bring to a boil over high heat and boil until reduced to 1/2 cup (about 5 minutes).
Reduce heat to medium, add remaining 2 tablespoons butter, and stir until blended.
Pour sauce over quail.
Chef
