Oct 092007

Serves 2 to 4 (depending on how much else is being served)

4 quail
1 1/3 cups Merlot
2/3 cup chopped dried figs
A pinch of cinnamon
4 tablespoons sour cream

Cook the wine and figs together until reduced by half, adding the cinnamon at the last. Take off the heat and stir in the sour cream, reveling in the beautiful color you’re creating. Taste and see if it needs a bit of salt. Keep warm.

Rub the cleaned quail with some melted butter and sprinkle with salt and freshly ground pepper. Roast in a 400 degree oven until just done, which takes about twenty minutes. The meat should still be slightly pink, to ensure it’s juiciness. Pour the sauce over each quail on warmed plates and serve immediately.

from Loba’s Enchanted Pantry cookbook

  2 Responses to “Roasted Quail with Merlot Sauce”

  1. yum! i bet teh merlot sauce would be good sans sour cream too…

  2. my mouth is watering! Definitely going to try this recipe!

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