Plantation Quail

Ingredients

8 semi-boneless quail
2 tablespoons dried oregano
1/4 cup dried tarragon
2 tablespoons ground ginger
2 tablespoons garlic, chopped
1/4 cup freshly ground black pepper
3 cups olive oil
1 cup red currant jelly
4 tablespoons cornstarch
1/2 cup butter, melted

Preparation

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.
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.
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.
5
Reduce heat to simmer and cook, stirring frequently, for 5 to 10 minutes.
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.
7
Makes 5 to 6 cups.
8
THE GREYSTONE INN

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Yield:

4.0 servings

Added:

Tuesday, March 16, 2010 - 2:47am

Creator:

Anonymous

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