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QUAIL IN CURRANT SAUCE
from "Nicole Routhier's Fruit Cookbook" by Nicole Routhier

After the classic Mediterranean fashion of pairing game meat with wine and dried fruit, I've developed one of the simplest — and best — quail dishes I've ever had. With a sauce as succulent as this one, it seems perfectly proper to clean your plate with a piece of good, crusty bread. You may also try this delicious sauce on grilled steak or pork chops.

Yield: 2 Entrée Servings
 Nicole Routhier's Fruit Cookbook
INGREDIENTS (CLICK TO BUY)

For the Currant Sauce
1/2 cup dried currants or raisins
1/2 cup Medeira or port
1/2 cup chicken broth
1/8 teaspoon ground cinnamon
Salt and freshly ground black pepper

For the Quail
4 quail (about 1 1/4 pounds total) butterflied and boned, rinsed and patted dry
Salt and freshly ground black pepper
2 teaspoons unsalted butter
2 teaspoons mild olive oil
1 tablespoon chopped flat-leaf parsley

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PREPARATION

1. To make the sauce, combine the dried fruit with the wine in a small saucepan and let sit for 15 minutes.
2. Cook the wine and dried fruit over medium-high heat until the wine is reduced by half, about 3 minutes. Add the chicken broth and reduce by half, about 3 minutes. Add the cinnamon and season to taste with salt and pepper. Cover and set aside until needed.
3. To cook the quail, sprinkle the quail with salt and pepper. Heat the butter and olive oil in a large skillet over medium-high heat. Add the quail, skin side down, in a single layer and cook until the skin is deep brown and crisp, about 2 minutes. Turn the quail and cook until just done, about 2 minutes more. The breast meat should still be juicy and pinkish. Pour off any excess fat. Add the sauce to the skillet and cook 30 seconds more, turning the quail to coat with the sauce.
4. Transfer the quail to warmed dinner plates and spoon the sauce over the top. Sprinkle with chopped parsley and serve immediately.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Sun-Maid Raisins - $3.69/ea
 12oz
 
  Graham's Ruby Port
This product is currently unavailable.
 
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
 
  Quail, Semi-Boneless, Fresh
This product is currently unavailable.
 
  Italian Parsley - $1.29/ea
 approx. 4oz
 
You May Already Have
  Spice Supreme Ground Cinnamon - $1.29/ea
 3.25oz
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Bertolli Classico Olive Oil - $13.69/ea
 25.5fl oz
 
Estimated Total:  
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