Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Gorgonzola Polenta **
1 x Cranberry Relish **
-----QUAIL-----
12 ea Quail, necks and feet
-- removed
6 sl Pancetta, thin, (Italian
-- dry-cured unsmoked bacon)
-- coarsely chopped OR
6 sl Bacon, coarsely chopped
12 ea Sage, leaves, fresh OR
1/2 ts Sage, dried
1/4 c Oil, olive
36 ea Juniper, berries, toasted
-- in dry skillet for 5
-- minutes
Salt (to taste)
Pepper (to taste)
1/4 c Gin
1/2 c Wine, white, dry
2 c Stock, Veal **
** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry
Relish.
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.
Heat the olive oil in a large heavy skillet over very high heat.
Arrange birds in pan, breasts down. Saute, shaking pan occasionally
until breasts are lightly golden, 2 to 3 minutes. Place the skillet
in the oven and roast 5 to 6 minutes. Use tongs to turn birds'
breasts up and continue to roast until golden brown, about 6 minutes.
Remove the skillet from the oven and transfer the quail to 6 warm
serving plates; keep warm while preparing sauce.
Discard 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 your stock and boil gently
until reduced enough to coat a spoon lightly. Stir in the remaining
juniper berries, adjust your seasonings, and pour this over the birds.
Serve immediately.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York
Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin
