AllenOK
Executive Chef
I've been searching FN's website for some more dried cherry recipes. I just found one that's rather interesting. I may have to try this really soon, as not only do I have some quail in my freezer (sample product brought in by a vendor at work), I also have all the other ingredients.
Sautéed Quail in Door Country Cherry Sauce
Yield: 4 servings
3 T butter
8 semi-boneless quail, ~ 4 oz each
3 T brandy
½ c dried cherries, plumped in warm water with a bit of brandy then drained
1 c cherry juice
1 T sugar
1 t fresh thyme
1 t arrowroot or cornstarch, dissolved in 3 T of water
Preheat oven to 350°F.
Melt butter in large sauté pan. Add quail and sauté on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150°F. While the quail are roasting, 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.
Sautéed Quail in Door Country Cherry Sauce
Yield: 4 servings
3 T butter
8 semi-boneless quail, ~ 4 oz each
3 T brandy
½ c dried cherries, plumped in warm water with a bit of brandy then drained
1 c cherry juice
1 T sugar
1 t fresh thyme
1 t arrowroot or cornstarch, dissolved in 3 T of water
Preheat oven to 350°F.
Melt butter in large sauté pan. Add quail and sauté on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150°F. While the quail are roasting, 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.