Junior League - Sauteed Quail With Dried Cherries Recipe

Name: Junior League - Sauteed Quail With Dried Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quail; 1/2 cup peanut oil; 1/2 cup beaujolais wine or 1/2 cup pinot noir wine; 2 tablespoons currant jelly; 1 tablespoon soy sauce; 2 shallots, sliced; 1 sprig tarragon; salt and pepper; 8 quail, partially boned; 2 tablespoons butter; 2 tablespoons peanut oil; Cherry Sauce; 1 1/2 cups beaujolais wine; 1 cup dried cherries; 2 shallots, finely chopped; 1/2 cup reduced quail stock; 2 tablespoons currant jelly; 1 sprig tarragon, chopped; 1/4 cup butter; salt and pepper; Spinach; 2 (12 ounce) packages fresh spinach, trimmed; 3 tablespoons butter; salt and pepper

Servings: persons

Quail
1/2 cup peanut oil
1/2 cup beaujolais wine or 1/2 cup pinot noir wine
2 tablespoons currant jelly
1 tablespoon soy sauce
2 shallots, sliced
1 sprig tarragon
salt and pepper
8 quail, partially boned
2 tablespoons butter
2 tablespoons peanut oil
Cherry Sauce
1 1/2 cups beaujolais wine
1 cup dried cherries
2 shallots, finely chopped
1/2 cup reduced quail stock
2 tablespoons currant jelly
1 sprig tarragon, chopped
1/4 cup butter
salt and pepper
Spinach
2 (12 ounce) packages fresh spinach, trimmed
3 tablespoons butter
salt and pepper

1
For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the skillet and reserve the skillet to use in the preparation of the sauce.
2
For the sauce, pour 1/2 cup of the Beaujolais into a microwave-safe bowl. Microwave just until warm. Stir in the cherries. Let stand until plump. Deglaze the reserved skillet with the remaining 1 cup beaujolais. Stir in the shallots. Cook until reduced by half, stirring constantly. Stir in the cherries, stock, jelly and tarragon. Cook until reduced by half, stirring constantly. Whisk in the butter. cook until slightly thickened, stirring constantly. Season with salt and pepper.
3
For the spinach, saute the spinach in the butter in a skillet until wilted. Season with salt and pepper.
4
To assemble, divide the spinach evenly among 4 serving plates. Top each serving with 2 quail. Drizzle with the sauce.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Quail, 1/2 cup peanut oil, 1/2 cup beaujolais wine or 1/2 cup pinot noir wine, 2 tablespoons currant jelly, and more.

Yes, Junior League - Sauteed Quail With Dried Cherries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Junior League - Sauteed Quail With Dried Cherries

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