Braised quail and berry sauce
Please create an account and sign in to add recipes to your favourites.
By Pasquale Vari, Institut de tourisme et de l'hôtellerie du Québec
6 to 8 quails, quartered
Salt and freshly ground pepper, to taste
15 mL (1 tbsp) all-purpose flour
45 mL (3 tbsp) unsalted butter
45 mL (3 tbsp) canola oil
2 grey shallots, minced
500 mL (2 cups) mixed berries
250 mL (1 cup) red wine
500 mL (2 cups) brown game, or veal, stock
- Season the quail pieces with the salt and pepper, and lightly flour. In a small saucepan, heat the butter and oil, and brown the quail pieces. Add the shallots and cook over very low heat, 5 minutes. Add half the berries and all the wine. Reduce by half then add the stock. Cook gently for 25 minutes. Remove the quail pieces, set aside and keep warm.
- With a hand mixer, beat the sauce until liquid. Strain through a fine-mesh sieve then add the remaining berries. Adjust the seasoning as well as the consistency, if needed. Pour the sauce over the quails and serve.
Note: Ideally, the quail should be served in ramekins and placed in such a way that you can easily pick up a piece with your fingers.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.