You may also like
Categories:
butter quail onions clove garlic Courvoisier cognac red wine basil thyme bay leaf light beef gravy salt
Viewed: 3 - Published at: 8 years agoIngredients
- 2 Tbsp. butter
- 8 quail, cleaned and trussed
- 2 onions, cut in wedges
- 1 clove garlic, smashed
- 3 Tbsp. Courvoisier cognac
- 1 c. dry red wine
- 1/2 tsp. basil
- 1/4 tsp. thyme
- 1 bay leaf
- 1 1/2 c. light beef gravy
- salt and pepper
Method
- Preheat oven to 350° (180° C).
- Heat butter in large ovenproof casserole or skillet over medium heat.
- Add quail and sear birds about 6 to 8 minutes, browning on all sides.
- Add onions and garlic.
- Cook another 2 minutes.
- Pour in cognac and flambe or cook 2 minutes over high heat to evaporate alcohol.
- Add wine and bring to boil.
- Add all seasonings.
- Stir in gravy.
- Cover and cook 30 minutes in oven.
- Serves 4.
