Roast Quail with Grapes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes

Roast Quail with Grapes

8 quail
8 thin slices salt pork
1 sliced onion
1 sliced celery stalk
2 sprigs parsley
salt and pepper
1 cup chicken broth
1/4 cup tomato juice
brown gravy coloring
2 crushed juniper berries
1 tablespoon arrowroot or 2 tablespoons flour
1 oz cognac
seedless green grapes

Preheat oven to 500 degrees. Sprinkle quail with salt and pepper. Tie a piece of salt pork over the breast of each quail. Place the quail breast side up in a shallow roasting pan. Add the onion, celery and parsley to the pan. Roast quail 10 minutes. Reduce heat to 350 degrees. Add 1/2 cup chicken broth to the pan. Roast about 10-15 minutes longer or until quail is tender, basting about every 5 minutes. Remove quail from pan. Remove salt pork from quail. Skim fat from drippings in pan. Place the roasting pan over a top flame. Add balance of chicken broth, tomato juice, juniper berries and enough gravy coloring to make liquid a rich brown. bring to a boil. Dissolve arrowroot or flour in 1/4 cup cold water, mixing until no lumps remain. Slowly add arrowroot solution to the gravy while stirring constantly. Simmer 5 minutes over low flame. Strain gravy into a saucepan. Add grapes to gravy, bring to a boil. Add cognac. Add salt and pepper to taste. Place each quail on a piece of toast. Pour sauce over on serving plates or platter.

Recipe created 2002-11-02.

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