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Receta Roast Quail With Juniper Berries Iii (Quail)
by Global Cookbook

Roast Quail With Juniper Berries Iii (Quail)
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  Raciónes: 6

Ingredientes

  •     Gorgonzola Polenta **
  •     Cranberry Relish **
  • 12 x Quail, necks and feet removed
  • 6 slc Pancetta, thin, (Italian dry-cured unsmoked bacon) coarsely minced Or possibly
  • 6 slc Bacon, coarsely minced
  • 12 x Sage, leaves, fresh Or possibly
  • 1/2 tsp Sage, dry
  • 1/4 c. Oil, olive
  • 36 x Juniper, berries, toasted in dry skillet for 5 min
  •     Salt (to taste)
  •     Pepper (to taste)
  • 1/4 c. Gin
  • 1/2 c. Wine, white, dry
  • 2 c. Stock, Veal **

Direcciones

  1. See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry Relish.
  2. Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs.
  3. Heat the extra virgin olive oil in a large heavy skillet over very high heat.
  4. Arrange birds in pan, breasts down. Saute/fry, shaking pan occasionally till breasts are lightly golden brown, 2 to 3 min. Place the skillet in the oven and roast 5 to 6 min. Use tongs to turn birds' breasts up and continue to roast till golden, about 6 min.
  5. Remove the skillet from the oven and transfer the quail to 6 hot serving plates; keep hot while preparing sauce.
  6. Throw away any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan. Add in your stock and boil gently till reduced sufficient to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds.
  7. Serve immediately.