Plantation Quail

Name: Plantation Quail
Ingredients: 8 quail semi-boneless; 2 tablespoons dried oregano; 1/4 cup dried tarragon leaves; 2 tablespoons ground ginger; 2/3 cup raspberry vinegar; 2 tablespoons garlic chopped; 1/4 cup freshly ground black pepper; 1/4 cup pickling spices; 3 cups olive oil; 4 cups chicken stock; 1 cup red currant jelly; 2 cups orange marmalade; 4 tablespoons corn starch; 1/2 cup butter melted; 1/2 cup all-purpose flour

15 ingredients

5 steps

Ingredients

8 quail semi-boneless
2 tablespoons dried oregano
1/4 cup dried tarragon leaves
2 tablespoons ground ginger
2/3 cup raspberry vinegar
2 tablespoons garlic chopped
1/4 cup freshly ground black pepper
1/4 cup pickling spices
3 cups olive oil
4 cups chicken stock
1 cup red currant jelly
2 cups orange marmalade
4 tablespoons corn starch
1/2 cup butter melted
1/2 cup all-purpose flour

Directions

1

Remove the legs and wings at the joints, close to the bone, of each quail and place the remainder of each quail in a large, shallow bowl. In a medium-sized bowl, mix together the next eight ingredients and pour over the quail. Marinate in the refrigerator for 4 to 5 hours.
2

Remove the quail from the marinade and grill or saute for 3 to 4 minutes for both sides. Divide the quail among the serving plates and top with the Orange Sauce. Serve immediately.
3

Orange Sauce:In a large saucepan, combine the stock, jelly, and marmalade and bring to a boil. Add the cornstarch, stirring constantly and return to a boil.
4

Reduce heat to simmer and cook, stirring frequently, for 5 to 10 minutes.
5

Meanwhile, in a small saucepan, heat the butter and stir in the flour to make a roux the consistency of paste. Add the roux to the stock mixture, stirring constantly until smooth.

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