Quail

Quail in Cognac
Posted by Administrator (admin) on May 21 2008 at 8:52 AM
Quail >>

Ingredients (serves 8)

8 Alternative Meats Boneless Quail
8 slices of Maynards Traditional Dry Cure Bacon
(cut into two inch pieces)
Four cloves of garlic
Two sprigs of fresh thyme
Small glass of red wine (or two!!)
Two tablespoons of cognac
Stock (about 1/4 pint)
Butter
Triangles of White Bread or croutons
Fresh parsley, chopped

Method

Sauté the quail in a large flat pan with the bacon, for about 10 minutes. Add the garlic cloves and the sprigs of thyme and cook for about two - three minutes basting frequently. Remove the birds to a plate, keeping warm, and pour off the fat from the pan. Deglaze the pan with a little red wine, the cognac and some stock to suit the amount of sauce required. Reduce this slightly by gently simmering and season with salt and freshly ground pepper. Whip in some soft butter to thicken slightly. Take some butter in a fresh pan and fry the bread, arranging either under the quail or around the serving plate. Pour the sauce over and sprinkle with freshly chopped parsley.....