Plantation Quail
By: Anonymous
Published: Tuesday, March 16, 2010 - 2:47am

Ingredients




8 semi-boneless quail
2 tablespoons dried oregano
1/4 cup dried tarragon
2 tablespoons ground ginger
2/3 cup raspberry vinegar
2 tablespoons garlic, chopped
1/4 cup freshly ground black pepper
1/4 cup pickling spice
3 cups olive oil
4 cups chicken stock
1 cup red currant jelly
2 cups orange marmalade
4 tablespoons cornstarch
1/2 cup butter, melted
1/2 cup all-purpose flour

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. 3 YIELD: 4 SERVINGS 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