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Categories:
jumbo quail garlic juniper berries freshly ground black pepper corn unsalted butter balsamic vinegar
Viewed: 44 - Published at: 6 years agoIngredients
- 6 whole jumbo quail (6 to 8 ounces each)
- 2 small garlic cloves
- 1 tablespoon juniper berries
- freshly ground black pepper
- 2 tablespoons corn or canola oil
- 2 tablespoons unsalted butter
- 1 tablespoon balsamic vinegar
Method
- Preheat oven to 500F.
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard.
- Finely chop garlic.
- Finely chop juniper berries and sprinkle half inside quail.
- Season quail inside and out with pepper and salt.
- In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking.
- Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total.
- Transfer quail to a plate and wipe skillet clean.
- In skillet melt butter and add quail, breast sides up.
- Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes.
- Transfer quail to a platter.
- Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant.
- Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter.
- Spoon sauce over quail.
