Quail Grapes Recipes

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QUAIL WITH GRAPES & CILANTRO



Quail with Grapes & Cilantro image

Quail with grapes or cailles aux raisins, a classic French recipe!

Provided by June d'Arville

Categories     Main Course

Time 1h

Number Of Ingredients 11

10 quail legs
2 handfuls white grapes
½ cup dry white wine ((120 ml))
½ tsp dried thyme (or herbs)
a handful fresh cilantro (chopped)
1 tbsp unsalted butter
garlic powder
a tiny pinch of caster sugar
olive oil
pepper
salt

Steps:

  • Transfer the quail legs, 2 tablespoons of olive oil and the dried herbs to a mixing bowl. Season with pepper and salt.
  • Stir the quail legs well until they are coated on all sides with the seasoned olive oil. Put the bowl in the fridge for 30 minutes to marinate. Then pour a good splash of olive oil in a large non-stick frying pan and place it over medium-high heat. Once the oil is hot, add the quail legs.
  • Fry the legs on one side for 4 to 5 minutes until golden. Then turn them over and lower the heat. Bake the legs for another 4 to 5 minutes.
  • Then transfer them to a clean plate. Don't wipe the pan clean but leave the flavorful oil and browned bits in it for the sauce. Add a fresh splash of olive oil to the pan together with the grapes (deseed them first if necessary). Season with a pinch of pepper, salt and a tiny pinch of garlic powder.
  • Stir the grapes and let them simmer in the white wine for about 5 minutes until the wine has reduced by half. Then add the unsalted butter to the pan together with the chopped cilantro and the caster sugar.
  • Stir well. Check the seasoning and add extra pepper, salt or sugar to taste.
  • Add the baked quail legs back to the pan and take it off the heat. Let the legs warm through in the sauce for another 3 to 4 minutes. Then scoop the quail with grapes onto deep plates. Drizzle with the remaining sauce. Serve hot.

Nutrition Facts : Calories 531 kcal, ServingSize 1 serving

QUAIL AND GRAPES



Quail and Grapes image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

6 jumbo quail, about 4 to 5 ounces each
Salt and pepper
1 1/2 teaspoons grated garlic
6 large rosemary sprigs, plus 1/2 teaspoon chopped
6 large thyme sprigs, plus 1/2 teaspoon chopped
2 tablespoons olive oil
6 small red boiling onions (about 1/2 pound), peeled and quartered
1 teaspoon balsamic vinegar
1 pound grapes, cut into 6 small clusters

Steps:

  • Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
  • Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
  • Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
  • Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 600 milligrams, Sugar 13 grams

STUFFED QUAIL



Stuffed Quail image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

Steps:

  • Preheat oven to 425 degrees F.
  • Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
  • In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
  • Preheat the oven to 350 degrees F.
  • Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

ROASTED QUAIL WITH RED GRAPES AND PEARL ONIONS



Roasted Quail with Red Grapes and Pearl Onions image

Categories     Fruit     Onion     Roast     Dinner     Vinegar     Quail     Winter     Honey     Thyme     Grape     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 12

1 cup balsamic vinegar
2 tablespoons honey
10 fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
3 tablespoons warm clarified butter (recipe follows)
1 pound small pearl onions
8 whole quail* (5 to 6 ounces each), cleaned and necks and feet removed if necessary
1 pound red seedless grapes (about 3 cups)
Garnish: fresh thyme leaves
Accompaniment:baked wild rice amandine
For clarified butter
unsalted butter, cut into 1-inch pieces
*available at some butcher shops

Steps:

  • Clarify butter:
  • In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
  • Roast quail:
  • Preheat oven to 475°F.
  • In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
  • In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
  • Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes. In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
  • While onions are roasting, prepare quail. Rinse quail and pat dry. Season inside and out with salt and pepper. Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
  • Add grapes to pan and toss with onions. Arrange quail, breast sides down, over onions and grapes and roast 15 minutes. Turn quail over and baste with about half of remaining glaze-butter mixture. Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
  • Discard string from quail and transfer to a platter. Arrange grapes and onions around quail using a slotted spoon and keep warm.
  • To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over quail.
  • Garnish quail with thyme and serve with baked wild rice amandine.

SAUTEED QUAIL WITH RAISINS



Sauteed Quail With Raisins image

Provided by Craig Claiborne

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

4 quail, about 1/4 pound each, split down back and opened
Salt to taste if desired
Freshly ground pepper to taste
4 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons Cognac
1/4 cup chicken broth
2 cups seedless white grapes

Steps:

  • Sprinkle quail on all sides with salt and pepper.
  • Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding. Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes. Cook about 1 minute on second side until golden.
  • Scatter shallots around quail and cook briefly, stirring. Sprinkle with Cognac and add broth. Cover and let simmer about 8 minutes. Add grapes, cover and cook 2 minutes more.
  • Transfer quail to warm platter. Let sauce cook down 2 minutes. Swirl in remaining butter. Return quail to sauce. Heat sauce briefly and serve.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 48 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 22 grams, Sodium 1069 milligrams, Sugar 25 grams, TransFat 1 gram

ROAST QUAIL WITH GRAPES AND CHESTNUTS



Roast Quail with Grapes and Chestnuts image

Yield Makes 4 servings

Number Of Ingredients 13

8 whole quail* (about 6 ounces each)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup peanut oil or vegetable oil
1 tablespoon unsalted butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
3 fresh thyme sprigs
1/2 cup Cognac
2 cups low-sodium chicken broth (16 fluid ounces)
1/2 cup crème fraîche
6 ounces seedless green grapes (about 18)
18 roasted chestnuts** (from a 7 1/4-ounce jar or peeled roasted fresh)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Remove and discard any feathers from quail, then remove necks if necessary with poultry shears and discard. Rinse quail inside and out and pat dry, then sprinkle all over with salt and pepper.
  • Heat oil and butter in a deep 12-inch heavy ovenproof skillet over moderate heat until foam subsides, then brown quail on all sides, 12 to 15 minutes total. Transfer to a large plate.
  • Pour off all but 2 tablespoons fat from skillet, then sauté carrot, onion, and thyme over moderately high heat, stirring and scraping up brown bits, 2 minutes.
  • Return quail (with any juices on plate) to skillet with vegetables and roast, breast sides up, in oven until just cooked through (cut into an inner thigh; meat will still be slightly pink), about 10 minutes. Transfer quail to a platter and loosely cover with foil.
  • Add Cognac to vegetables in skillet and boil 1 minute, then add broth and boil until liquid is reduced by half, about 6 minutes. Stir in crème fraîche and simmer until slightly thickened, 3 to 4 minutes.
  • Pour sauce through a fine-mesh sieve into a bowl, pressing hard on and discarding solids, then pour back into skillet. Add grapes and chestnuts and simmer, stirring occasionally, until heated through and grapes turn a shade lighter, about 3 minutes. Transfer grapes and chestnuts to platter with quail, then boil sauce until thick enough to lightly coat back of spoon, about 10 minutes. Add salt and pepper to taste, then spoon some sauce over quail and serve remainder on the side.
  • *Available at specialty foods shops, D'Artagnan (800-327-8246), and Cavendish Game Birds (802-885-1183).
  • **Available at specialty foods shops and some supermarkets.

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