- 2 quails
- 1 tablespoon [15 mL] soy sauce
- 2 tablespoons [30 mL] maple syrup
- 1 tablespoon [15 mL] oil
- Salt and pepper, to taste
Cherry Sauce
- 1 tablespoon [15 g] softened butter
- Juice of 1 large orange
- 20 canned cherries, pitted
- 1 cup [250 mL] Madeira wine
- 1 teaspoon [5 mL] cornstarch [optional]
- 1 tablespoon [15 mL] cold water [optional]
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- Using a boning knife, half quails lengthwise.
- Salt and pepper.
- Arrange quails halves onto a plate, cut side down; sprinkle with soy sauce, maple syrup and oil.
- Oil a frypan [one with an uneven bottom]; heat over medium heat, until hot.
- Brown quails halves for 3 minutes, sprinkling quails with cooking juices while cooking.
- Turn quails; brown for 4 to 5 minutes more.
- Lower heat [or meat will be tough] and cook, turning quails, for 20 minutes more.
- Do not forget to baste quails often while cooking.
- Meanwhile, prepare cherry sauce.
- Salt and pepper to taste.
- Arrange quails onto a serving plate; coat quails with cherry sauce and serve.
Cherry sauce
- Into a frypan, melt butter; just as butter starts to brown, stir in orange juice and cook for 2 minutes.
- Mix in cherries and Madeira wine; cook for 2 minutes more.
- If sauce seems to be too thin, mix together cornstarch and cold water; stir into sauce.
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