MM: Quail with Chestnut Seasoning and Grapes
---------- Recipe via Meal-Master (tm) v8.05
Title: Quail with Chestnut Seasoning and Grapes
Categories: Poultry, Main dish, Game, Fruits
Yield: 6 Servings
6 Quail
2 T Oil
1 T Oil, extra
3 md (360g) carrots, chopped
3 md (450g) onions, chopped
1 Bay leaf
1 c Dry red wine
500 g Dark grapes
1 T Redcurrant jelly
2 T Cornflour
2 1/2 c Chicken stock
--------------------CHESTNUT SEASONING--------------------
2 t Oil
2 Bacon rashers, chopped
1/2 x 210g can water chestnuts,
- drained & chopped
2 T Chopped fresh chives
1/2 c Cooked white rice
1 Egg, lightly beaten
Fill quail with chestnut seasoning, tuck wings under
bodies, tie legs together.
Heat oil in flameproof dish, brown quail all over;
drain on paper towel. Heat extra oil in same dish, add
carrots, onions and bay leaf, cook, stirring, until
onions are soft; return quail to dish. Bake,
uncovered, in moderate oven about 20 mins or until
quail are tender.
Remove quail and vegetables from dish; keep warm.
Place dish over heat, add wine and grapes, simmer,
uncovered, until liquid is reduced by about half.
Stir in jelly and blended cornflour and stock. Stir
over heat until sauce boils and thickens. Serve quail
and vegetables with sauce.
Chestnut Seasoning: Heat oil in pan, add bacon, cook,
stirring, until crisp, drain on paper towel. Combine
bacon with remaining ingredients in bowl; mix well.
Posted by : Sue Rykmans.
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