Seared Quail with Cranberry Reduction Sauce

• Seared Quail with Cranberry Reduction Sauce!  Some time ago I purchased a package of organic semi-boneless quail from my local meat co-op. I’d eaten small birds as a young girl but couldn’t really recall what they tasted like. So I decided I’d give it a try. That package sit in my freezer for sometime before I could make up my mine about how  to prepare them. I searched and searched for quail recipes and finally decided upon two. One from a known chef and the other from an internet site that sells quail and they ask that if you like their recipe to leave a message on their discussion board! Not so sure that I really want to try a recipe that has no following or from an unknown. So I decided upon the other.  This recipe is courtesy of Emeril Lagasse. I had to make a few changes as his recipes do not call for organic meat, organic and raw items such as seasoning, etc. I also found that I needed to add a little arrowroot to thicken the sauce. His creole seasoning is way to much and  yields 2/3 cup, so I had to figure out the right amount  to season the birds with.  This was a wonderful dinner, delicious, moist and tender!    We enjoyed it so much that I’ll be ordering a case of these little guys next time around and try other recipes.  I hope you’ll like it too.
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Serves 4

Ingredients

• 8 semi-boneless quail
• Organic & non-irradiated Creole Seasoning Mix, recipe follows
• 1 tsp Real salt, plus 1/2 tsp
• 1/2 tsp organic & non-irradiated black pepper, plus 1/4 tsp
• 3 tablespoons organic extra virgin olive oil
•  1 tbsp shallots or a small onion, minced
• 1 tsp minced organic garlic
• 1/4 cup dry red wine 6 tbsp Dried Cranberry Vinegar, recipe follows
• 2 tsp organic sugar
• 1 cup organic or homemade chicken stock
• 2 tbsp unpasteurized butter
• 1 tsp arrowroot powder
• 1 tbsp cold filtered water

Directions

It’s best to make the Creole seasoning blend and the Dried Cranberry Vinegar first. See below!

1. Preheat over to 350 degrees F.
2. Season both sides of the quail with the Creole seasoning. In a large stainless steel skillet, heat the oil over medium heat. Add the quail and cook until well browned on both sides, about 5 minutes per side.
3. Place the quail on a baking sheet or roasting pan. Place in the oven to finish cooking, about 10 minutes. While the quail is in the oven, make your sauce.
4. To the fat remaining in the skillet, add the shallot and garlic, and saute for 30 seconds. Deglaze the pan with the red wine, and reduce by half. Add the vinegar and sugar, and reduce that by half. Add the stock and bring to a boil. Reduce the heat to medium-low, season with salt and pepper and simmer for 3 minutes. Remove from the heat, add the butter, swirling to incorporate.
5. Remove the quail from the oven and divide among 4 serving plates. Drizzle each quail with sauce and serve immediately.

Creole Seasoning:  (makes just enough to season the quail)

• 2 1/2 tsp organic & non-irradiated paprika
• 1 tsp RealSalt
• 2 tsp organic & non-irradiated garlic powder
• 1 tsp organic & non-irradiated black pepper
• 1 tsp organic & non-irradiated onion powder
• 1/4 tsp organic & non-irradiated cayenne pepper
• 1 tsp organic & non-irradiated dried leaf oregano
•  1 tsp organic & non-irradiated dried thyme

Combine all ingredients thoroughly.

 

Dried Cranberry Vinegar:

• 1/4 cup organic dried cranberries
• 1 tbsp organic whole cane sugar (like Rapunzel)
• 1/3 cup filtered water
• 1/3 cup White Wine vinegar or Champagne vinegar
• pinch RealSalt

In a stainless steel saucepan, combine all ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and let cool. In a blender, puree the ingredients on high speed. Pour into an airtight container and keep at room temperature.

Yield: 3/4 cup

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