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Brined Quail with Cherry Port Sauce
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3 from 5 votes

Brined Quail with Cherry Port Sauce – French Country Dinner

Classic French Comfort Food with Brined Quail
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: French
Servings: 6


  • 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


  • 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.


Brining time not included in prep time.
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