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Quail: Quail in Raspberry Sauce

Source of Recipe


Sunset magazine



List of Ingredients



• 16 quail (each about 4 ounces)
  
• 2 to 3 Tbsp salad oil
  
• ½ cup sugar
  
• ½ cup raspberry vinegar or red wine vinegar
  
• 2 cups chicken broth (regular strength)
  
• 1½ Tbsp cornstarch
  
• 1½ Tbsp water
  
• 1 cup fresh (or partially thawed, frozen unsweetened raspberries)
  
• 2 Tbsp brandy
  
• 2 Tbsp lemon juice
  
• Salt and white pepper
  






Instructions



1. Rinse birds and pat dry; save neck and giblets for another use.
   Pour 2 tablespoons oil into a 10- to 12-inch frying pan over medium-high heat. Add birds, a few at a time (do not crowd) and brown all over, about 5 minutes per bird; add oil as needed. Arrange birds, breast up, and slightly apart, on a rack in a 12- x 17-inch roasting pan.
   
   
2. Roast birds in a 400° oven until breasts are still red and moist in the center, but not wet-looking (cut into breast just above wing joint to test), 12 to 15 minutes. Place on a platter if needed; keep warm in a 150° oven up to 30 minutes. Reserve roasting juices.
   
   
3. Meanwhile, to the frying pan add sugar and 1 tablespoon vinegar. Cook over medium-high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves (about 2 minutes). Add broth and quail roasting juices; boil, uncovered, until reduced by one-half, about 15 minutes. Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste. Pour over birds.
   
   Makes 8 servings.