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Quail With Currant Jelly Sauce

southern.chef's picture
Ingredients
  Quail 8 , dressed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 3 Tablespoon, melted
  Chicken broth 1⁄2 Cup (8 tbs)
  Grated orange rind 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Currant jelly 1⁄3 Cup (5.33 tbs)
  Ground ginger 1⁄4 Teaspoon
  Cornstarch 2 Teaspoon
  Lemon juice 2 Teaspoon
Directions

Sprinkle quail with salt and pepper.
Brown quail on both sides in butter in a large skillet over medium heat.
Add chicken broth, cover, reduce heat, and simmer 40 minutes or until tender.
Place quail on serving platter.
Combine orange rind, orange juice, currant jelly, and ginger in a small saucepan, cook mixture over medium heat until jelly melts.
Combine cornstarch and lemon juice in a small bowl.
Add to jelly mixture, cook over low heat, stirring constantly, until thickened and bubbly.
Spoon over quail.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Servings: 
4

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