[edit] Ingredients
8 |
semi-boneless quail |
2 |
|
¼ |
|
2 |
tablespoons ground ginger |
⅔ |
|
2 |
tablespoons garlic, chopped |
¼ |
cup freshly ground black pepper |
¼ |
cup pickling spice |
3 |
cups olive oil |
4 |
cups chicken stock |
1 |
cup red currant jelly |
2 |
cups orange marmalade |
4 |
tablespoons cornstarch |
½ |
cup butter, melted |
½ |
[edit] Preparation
Step 1 |
Remove the legs and wings at the joints, close to the bone, of each quail and place the remainder of each quail in a large, shallow bowl. In a medium-sized bowl, mix together the next eight ingredients and pour over the quail. Marinate in the refrigerator for 4 to 5 hours. |
Step 2 |
Remove the quail from the marinade and grill or saute for 3 to 4 minutes for both sides. Divide the quail among the serving plates and top with the Orange Sauce. Serve immediately. |
Step 3 |
|
Step 4 |
Orange Sauce:In a large saucepan, combine the stock, jelly, and marmalade and bring to a boil. Add the cornstarch, stirring constantly and return to a boil. |
Step 5 |
Reduce heat to simmer and cook, stirring frequently, for 5 to 10 minutes. |
Step 6 |
Meanwhile, in a small saucepan, heat the butter and stir in the flour to make a roux the consistency of paste. Add the roux to the stock mixture, stirring constantly until smooth. |
Step 7 |
Makes 5 to 6 cups. |
Step 8 |
THE GREYSTONE INN |
