Pan Roasted Quail With Port Sauce

Recipe Ingredients

8		Quail, preferably fresh - with breast and
		Back bones removed
2 tablespoons	30ml	Olive oil
		Marinade
1/2 cup	118ml	Dry red wine
1/4 cup	59ml	Good-quality port
		(preferably not too sweet)
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Maple syrup
2 tablespoons	30ml	Low-salt soy sauce
2		Bay leaves
1 teaspoon	5ml	Cracked black pepper
2		Garlic cloves - crushed
		Several sprigs of fresh thyme
		(or 1/4 teaspoon dried thyme)
1/2 teaspoon	2.5ml	Juniper berries
		Port Sauce
2 lbs	908g / 32oz	Poultry bones, necks, and wing tips
		(from quail, chicken, duck, or any
		Combination of the three)
1/2 cup	55g / 1.9oz	Roughly-chopped carrots
1/2 cup	31g / 1.1oz	Diced onion
3/4 cup	82g / 2.9oz	Roughly-chopped celery ribs
1		Bay leaf
1/2 teaspoon	2.5ml	Dried thyme
1		Garlic clove - crushed
3		Water
1/2 cup	118ml	Veal stock, or beef stock
1 cup	237ml	Good-quality port
		Final Enrichment
2 tablespoons	30ml	Good-quality port
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.

The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degree oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy-bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 1 1/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.

To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast-iron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

This recipe yields 4 servings as an entree or 8 as a first course.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A27 broadcast 04-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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