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Quails with Glazed Grapes Recipe
|Olive oil||50 Milliliter (3 Tablespoon)|
|Fruit vinegar||25 Milliliter (2 Tablespoon)|
|Carrot||1⁄2 , cut in rounds|
|Onion||1⁄2 , cut in rounds|
|Butter||25 Milliliter (2 Tablespoon)|
|Shallots||2 , finely chopped|
|Dry white vermouth||50 Milliliter (1/4 Cup)|
|Browning sauce||250 Milliliter (1 Cup Store Bought Or Chicken Stock)|
|Green grapes||20 , peeled or not|
|Honey||15 Milliliter (1 Tablespoon)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 4498 Calories from Fat 2547
% Daily Value*
Total Fat 284 g436.8%
Saturated Fat 79.4 g397%
Trans Fat 0 g
Cholesterol 1391.2 mg
Sodium 2403.1 mg100.1%
Total Carbohydrates 109 g36.4%
Dietary Fiber 7.3 g29%
Sugars 68.3 g
Protein 355 g709.9%
Vitamin A 245% Vitamin C 264.5%
Calcium 34.4% Iron 415.6%
*Based on a 2000 Calorie diet
In a deep dish, add the oil, fruit vinegar, thyme, juniper berries, carrot and onion.
Place the quails in the dish, cover and marinate in the refrigerator for 2 to 3 hours, taking care to turn from time to time.
Preheat the oven to 425°F (220°C).
Remove the quails from the marinade, and place them in a roasting pan.
Remove the sprigs of thyme, and the juniper berries from the marinade and set aside.
Place the pan in the middle of the oven, reduce the heat of the oven to 350°F (180°C) and cook for 12 to 15 minutes.
SAUCE In a pan, melt the butter over high heat and saute the shallots and oyster mushrooms.
Add the vermouth and reduce until the liquid evaporates.
Incorporate the brown sauce or stock, season to taste.
Add the thyme and juniper berries from the marinade.
Let simmer for 2 to 3 minutes.
In another pan or in a microwave, heat the honey and glaze the green grapes.
Place the quails on a serving platter.
Cover with sauce; garnish with grapes and sprinkle with fresh parsley.