Recipe #4460
Fall flavoured quail pieces
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
4 appetizers or 2 main courses
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 4 large quail
- 2 Tbsp. (30 mL) butter*
- 2 Tbsp. (30 mL) shallot, minced
- 1 tsp. (5 mL) garlic, finely chopped
- 1 tsp. (5 mL) zest of orange
- 3 Tbsp. (50 mL) dried cranberries
- 2 Tbsp. (30 mL) cognac or Grand Marnier (optional)
- 3/4 cup (180 mL) demi-glace sauce
- 1 sprig of fresh thyme
- Salt and ground pepper (preferably 5 berry pepper) to taste
Preparation
Detach the legs and breasts of the quail. In a frying pan, sauté the legs in butter about 5 minutes per side to medium-high heat. Add the shallot and garlic, brown 1 minute. Add the breasts, sauté about 2 minutes per side. Add the zest of orange and dried cranberries.
Deglaze with cognac or Grand Marnier. Pour the demi-glace sauce and add the seasonings. Simmer 1 -2 minutes.
Serve as a first course on a julienne of vegetables.
Serve as a main course with parsleyed mashed potatoes or wild rice
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Tangerine Flavoured Carrot Soup
- Orchard-Flavoured Pork Fillets
- Flavoured Butters
- Turkey Sandwich with Fall Relish
- Wild Red Chicken with Fall Vegetables
- Roasted Guinea Hen Pieces with Porcini Paste
- Artichoke and fall fruit fondue in a pumpkin
- Orange-Flavoured Carrot Soup
- Open-faced Avocado, Crab and Quail Egg Sandwich
- Flavoured Hot Chocolate
Orange-Flavoured Carrot Soup
You like this recipe?
Please comment it with your account