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Quail With Rosemary & Balsamic Vinegar Sauce
4 Ounce (8 Standard)
1⁄8 Pound (1/4 Cup)
Regular strength beef broth
3⁄4 Cup (12 tbs)
1⁄2 Cup (8 tbs)
Rosemary leaves/1 teaspoon dry rosemary leaves
Rinse quail and pat dry.
Melt 2 tablespoons butter in a 10- to 12-inch frying pan over medium-high heat.
Add birds and brown lightly on all sides, about 10 minutes.
Breast meat should be red and moist at the bone; to check, cut from just above wing joint to breastbone.
Lift birds into a serving dish; keep warm.
To pan, add broth, vinegar, and rosemary.
Over high heat, boil, uncovered, until reduced to 1/2 cup, about 5 minutes.
Add remaining butter; stir constantly over medium heat until smoothly blended.
Pour sauce over birds and garnish with rosemary sprigs.