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Serves 4
Preparation Time: 5 Minutes
Cooking Time: 20 -- 30 Minutes
8 small (4-ounce) or 4 large (8-ounce) quail, split down the
back and flattened
1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon
black pepper, and 1 teaspoon thyme
3 tablespoons unsalted butter
4 shallots, minced
16 juniper berries, thoroughly mashed
1/2 cup dry gin
2/3 cup dry white wine
2/3 cup heavy cream
Kosher salt and pepper, to taste
4 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh thyme (optional)
Dust quail with flour mixture. Divide all ingredients in half,
and cook in 2 batches. Melt butter in 2 large skillets. When it
foams, add shallots and quail. Sauté quail 2 to 3 minutes
on each side over medium-high heat. Add juniper berries, gin,
and wine. Simmer gently about 10 minutes or until only 3 tablespoons
of liquid remain in each skilled. Add cream, and cook until sauce
thickens and quail are tender, about 10 minutes (larger quail
take longer to cook). Season to taste, and sprinkle with parsley
and thyme. |
Full Story: After
the Hunt
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Meat & Dairy
8 small (4-ounce) or 4 large (8-ounce) quail, split down the back
and flattened
3 tablespoons unsalted butter
heavy cream
Produce
4 shallots, minced
16 juniper berries, thoroughly mashed
parsley
fresh thyme (optional)
Grocery
flour
kosher salt
black pepper
thyme
Liquor Store
dry white wine
dry gin |
