- 8 quails, cleaned and rinsed
- 1/4 teaspoon [1 mL] pepper
- 1/4 teaspoon [1 mL] savory
- 3 tablespoons [45 mL] oil
- 2 tablespoons [30 mL] fruit vinegar
- 4 to 5 juniper berries [spice]
- 3 sprigs thyme
- 1/2 onion, sliced
- 1/2 carrot, sliced
- Freshly chopped parsley [to decorate]
Sauce
- 2 tablespoons [30 g] butter or margarine
- 2 shallots, finely chopped
- 6 wild mushrooms, finely chopped
- 1/4 cup [60 mL] dry Vermouth
- 1 cup [250 mL] chicken broth or store-bought brown sauce
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1 tablespoon [15 mL] liquid honey
- 20 green grapes, peeled or not
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- One hand on each side of each quail's chest, break thigh articulations by pressing down as if flattening chest and thigh.
- Slightly cut the skin between drumsticks and breast, and slide drumsticks into opening.
- Season quails with pepper; then sprinkle with savory.
- Set aside.
- Into a shallow dish, mix together oil, fruit vinegar, juniper berries, thyme, onion slices and carrot slices.
- Transfer quails into dish; marinate covered, for 2 to 3 hours refrigerated, turning quails every once in a while.
- Preheat oven to 425°F [220°C].
- Very well drain quails, reserving thyme sprigs and juniper berries; arrange quails into a roasting pan.
- Transfer roasting pan into preheated oven, onto the middle rack; lower oven temperature to 350°F [180°C].
- Roast quails for 12 to 15 minutes.
- Prepare sauce.
- Into a frying pan, brown together butter or margarine, shallots and mushrooms, over high heat.
- Stir in dry Vermouth; reduce until liquid is evaporated.
- Stir in chicken broth or brown sauce; salt and pepper.
- Perfume with reserved thyme sprigs and juniper berries.
- Simmer for 2 to 3 minutes.
- Into a saucepan, or in a microwave-oven, heat together honey and greeen grapes, until glazed.
- To serve, arrange quails onto a serving plate.
- Pour sauce all over quails, top quails with glazed green grapes and sprinkle to taste with freshly chopped parsley.
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