Quail with Wine Recipe
Summary
Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Quail | 8 | |
| Ground black pepper | 1 To taste | |
| 1 1/2 cups Madeira wine | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Cloves | 3 | |
| 1 cup cooked white rice | ||
| Powdered ginger | 1/4 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Butter | 1 Tablespoon, melted | |
| Pecans | 2/3 Cup (16 tbs), chopped | |
| Butter | 1/2 Cup (16 tbs), melted | |
| Juice of one orange | ||
| Cognac | 1/2 Cup (16 tbs), heated | |
| Salt | To Taste | |
Directions
1. Preheat oven to hot (450° F.).
2. Wash and dry the quail. Sprinkle inside and out with salt and pepper.
3. In a saucepan combine the Madeira, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes. Strain the mixture, discarding the cloves and reserving the wine and raisins.
4. In a mixing bowl combine the raisins, rice, ginger, orange peel, tablespoon of melted butter and the nuts. Mix well and use the mixture to stuff the quail.
5. Place the quail on a rack in a shallow open roasting pan and brush with part of the butter. Bake five minutes. Reduce the oven temperature to slow (300° F.) and bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira and orange juice.
6. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt and pepper to taste and pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite and serve at once.
2. Wash and dry the quail. Sprinkle inside and out with salt and pepper.
3. In a saucepan combine the Madeira, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes. Strain the mixture, discarding the cloves and reserving the wine and raisins.
4. In a mixing bowl combine the raisins, rice, ginger, orange peel, tablespoon of melted butter and the nuts. Mix well and use the mixture to stuff the quail.
5. Place the quail on a rack in a shallow open roasting pan and brush with part of the butter. Bake five minutes. Reduce the oven temperature to slow (300° F.) and bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira and orange juice.
6. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt and pepper to taste and pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite and serve at once.
Chef
