Brined Quail with Cherry Port Sauce – French Country Dinner
Classic French Comfort Food with Brined Quail
Servings: 6
Ingredients
- 6 cups water
- 1/3 cup salt
- 3 tablespoons sugar
- 10 juniper berries
- 1 tablespoon black peppercorns
- 7 stalks of parsley
- 2 bay leaves
- 3 crushed garlic cloves
- 6 quail
- Cherry Port Sauce Ingredients:
- 2 tablespoon butter separated
- 3 tablespoons finely chopped shallot
- 1 cup pitted cherries
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup port wine
Instructions
- Heat the water with the salt and the sugar until the salt and sugar dissolved.
- Add juniper berries, peppercorns, parsley, bay leaves and garlic. Stir to combine. Leave to cool.
- Add quail and leave in the brine for at least 4 hours.
- Preheat oven to 425 F.
- Remove quail from the brine and pat dry.
- Place in a roasting pan and transfer to the oven.
- Roast for 15 minutes.
- Meanwhile, make the sauce.
- In a large skillet, heat 1 tablespoon of the butter.
- Add shallots and cook until softened.
- Add cherries, sugar, salt and port. Bring to a boil. Reduce to a light simmer.
- Simmer until thickened, about 5 minutes.
- Add remaining butter and whisk until incorporated.
- Garnish with fresh cherries.
Notes
Brining time not included in prep time.
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