Quail With Wine

Recipe Ingredients

8		Quail
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Madeira wine
1/2 cup	80g / 2.8oz	Raisins
3		Whole cloves
1 cup	160g / 5.6oz	Cooked white rice
1/2 teaspoon	2.5ml	Powdered ginger
1 teaspoon	5ml	Grated orange peel
1 tablespoon	15ml	Butter - melted
2/3 cup	97g / 3.4oz	Chopped pecans
1/2 cup	99g / 3.5oz	Butter - melted
		Juice of one orange
1/2 cup	118ml	Cognac - heated

Recipe Instructions

Preheat oven to hot (450 degrees).

Wash and dry the quail. Sprinkle inside and out with salt and pepper.

In a saucepan combine the Madeira, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes. Strain the mixture, discarding the cloves and reserving the wine and raisins.

In a mixing bowl combine the raisins, rice, ginger, orange peel, tablespoon of melted butter and the nuts. Mix well and use the mixture to stuff the quail.

Place the quail on a rack in a shallow open roasting pan and brush with part of the butter. Bake five minutes. Reduce the oven temperature to slow (300 degrees) and bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira and orange juice.

Place the quail in a chafing dish. Season the liquid in the roasting pan with salt and pepper to taste and pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite and serve at once.

this recipe yields 8 servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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