Plantation Quail Recipe

Name: Plantation Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 quail semi-boneless; 2 tablespoons dried oregano; 1/4 cup dried tarragon leaves; 2 tablespoons ground ginger; 2/3 cup raspberry vinegar; 2 tablespoons garlic chopped; 1/4 cup freshly ground black pepper; 1/4 cup pickling spices; 3 cups olive oil; 4 cups chicken stock; 1 cup red currant jelly; 2 cups orange marmalade; 4 tablespoons corn starch; 1/2 cup butter melted; 1/2 cup all-purpose flour

Servings: persons

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

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
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.
4
Reduce heat to simmer and cook, stirring frequently, for 5 to 10 minutes.
5
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.

2408

kcal

Calories

213

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 15 ingredients. The key ingredients include: 8 quail semi-boneless, 2 tablespoons dried oregano, 1/4 cup dried tarragon leaves, 2 tablespoons ground ginger, and more.

Yes, Plantation Quail falls under the Meat & Poultry 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.

Plantation Quail

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