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Categories:Viewed: 13 - Published at: 2 years ago
Ingredients
- 3 tablespoons butter
- 8 semi-boneless quail, approximately 4 ounces each
- 3 tablespoons brandy
- 1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)
- 1 cup cherry juice
- 1 tablespoon sugar
- 1 teaspoon fresh thyme
- 1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)
Method
- Preheat oven to 350 degrees F.
- Melt butter in large saute pan.
- Add quail and saute 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 degrees 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.
