Ok, I made this today. I cut the quantity in half, as that's all the quail I had. Also, I changed the technique a bit. It's good, but I'm thinking of adding a little chicken stock to the sauce. Also, I may add the thyme to the birds when they're sauteed, instead of with the sauce. I changed the fresh thyme to dried, as that has more punch.
Here's what I made:
Sautéed Quail in Door Country Cherry Sauce
Yield: 2 servings
1 T clarified butter
4 semi-boneless quail, ~ 4 oz each
Salt and pepper to taste
1 ½ T brandy
¼ c dried cherries, plumped in warm water with a bit of brandy then drained
½ c cherry juice
1 ½ t sugar
½ t dried thyme
½ t arrowroot or cornstarch, dissolved in 1 ½ T of water
Preheat oven to 350°F.
Melt butter in a 10” cast iron skillet over high heat. Add quail and sauté on both sides. Place the pan in the oven and roast for 8 minutes, until internal temperature of quail is 150°F. Replace the pan on a burner, remove the quail to a plate or platter, and carefully add brandy and flame. Let flame die down and add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!