Roast quail with juniper berries iii (quail)

"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: meggan

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)

900 people have saved this recipe

Preparation Time:
10 Min
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Gorgonzola Polenta ** 1 x Cranberry Relish **

12 ea Quail, necks and feet 36 ea Juniper, berries, toasted
-- removed -- in dry skillet for 5
6 sl Pancetta, thin, (Italian -- minutes
-- dry-cured unsmoked bacon) Salt (to taste)
-- coarsely chopped OR Pepper (to taste)
6 sl Bacon, coarsely chopped 1/4 c Gin
12 ea Sage, leaves, fresh OR 1/2 c Wine, white, dry
1/2 ts Sage, dried 2 c Stock, Veal **
1/4 c Oil, olive

** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry

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

Browse by categories

Celebrity Chefs Recipes (cooking)

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Celebrity chefs

Mario Batali
(celebrity chef)

Mario Batali

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

See all celebrity chefs

Celebrity chefs

Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!


All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes

Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes

Chicken recipes

Chicken recipes

Chicken recipes

Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!

Discover the lastest recipes