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Quail with Muscadines
Dame Virginia Willis, Virginia Willis Culinary Productions
Serves 4
Quail and dove shoots are southern rituals. I learned this sophisticated recipe for gamebirds from Anne Willan at LaVarenne in Burgundy, France. The original recipe may be found in her beautiful book, From My Château Kitchen.
Heat a large ovenproof skillet over medium high heat.
Pat the quail dry and season the quail with salt and pepper.
Add the butter and oil and heat until very hot. Add quail and sear on both sides, until quail are mahogany in color, about 3 minutes per side.
Sprinkle thyme sprigs over birds and transfer skillet to the oven. Continue cooking until quail are cooked through but still pink for an additional 8 to 10 minutes.
Remove the pan from the oven and transfer the quail to a warm platter; cover with aluminum foil to keep them warm.
Place the roasting pan on top of the stove over high heat. Add the brandy to deglaze the pan - stand back, as it may flame up.
Return the pan to the heat, add the white wine, and bring to a boil. Stir with a wooden spoon to loosen any brown bits from the roasting pan.
Reduce the heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8 to 10 minutes.
Add the stock and continue to simmer until reduced by half, about 5 minutes.
Add the muscadines and stir to warm them over low heat for 2 to 3 minutes.
Taste and adjust the sauce for seasoning with salt and pepper. Garnish with thyme, and serve immediately.
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