Pan Seared Quail With Lingonberries
Chef Peter Brave visited the Garden Home Retreat to prepare a pan seared quail dish that he serves in his restaurant, Brave New Restaurant.
Be sure the quail's backs are split so they lay flat.
Mix the marinade and marinate the quails for 4-5 hours in refrigerator. Don't do it for much longer because the flavor will overpower the small birds.
When quail are ready, pre-heat the oven to 400 degrees F.
Heat 1/4 cup of olive oil in a large, oven safe skillet.
Remove the quails from the marinade and coat with flour.
Working with one or two quails at a time, place them in the skillet and brown each side for 30-45 seconds. Push the birds around in a circular motion as they brown to prevent burning.
Put all four quails in the skillet and place in the preheated oven for about a minute and a half. This will finish cooking the birds.
Place each quail on a plate and discard the oil in the pan leaving just a little to barely coat the bottom of the skillet.
Start the sauce immediately by adding 1/2 cup red wine to skillet. This will flame so be prepared.
Add 1/4 cup chicken stock, and Lingonberries. Let the mixture bubble while keeping it moving in the skillet to keep from burning.
Add butter, parsley, and thyme to the mixture and allow to thicken just a little.
Pour sauce over quail and serve.
Cranberries can be substituted for lingonberries, if you prefer.
After the quail marinates the cooking process takes 5 minutes or less.
Recipe provided by Peter Brave.
Time to prepare: 6 hours, 40 minutes.