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Quail With Balsamic Vinegar

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  Quail 32 Ounce, thawed (If Frozen)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Beef broth 3⁄4 Cup (12 tbs)
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Chopped rosemary/1 1/2 teaspoons dry rosemary, crumbled 1 Tablespoon

Reserve quail necks and giblets for other uses.
Rinse quail inside and out; pat dry.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add quail, about 4 at a time; do not crowd pan.
Cook, turning as needed, until deep golden brown on all sides (about 20 minutes).
Breast meat should be cooked through but still pink near bone; cut parallel to wing joint to test.
Transfer quail to a warm serving dish and keep warm.
Repeat to cook remaining quail.
To pan, add broth, vinegar, and rosemary.
Bring to a boil over high heat and boil until reduced to 1/2 cup (about 5 minutes).
Reduce heat to medium, add remaining 2 tablespoons butter, and stir until blended.
Pour sauce over quail.

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