Ingredients
- 4 quail, about 1/2-pound each
- 2 teaspoons Essence, recipe follows
- 1 teaspoon salt, plus 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper, plus 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1/4 cup dry red wine
- 6 tablespoons Dried Cranberry Vinegar, recipe follows
- 2 teaspoons sugar
- 1 cup dark chicken stock, or duck stock
- 2 tablespoons cold unsalted butter, cut into small pieces
Directions
Preheat the oven to 350 degrees F.
Season both sides of the quail with the Essence and 1 teaspoon salt and 1/2 teaspoon black pepper.
In a large heavy skillet, or in 2 smaller skillets, heat the oil over medium-high heat. Add the quail and cook until well browned on both sides, 5 minutes per side.
Place the quail on a baking sheet or in a roasting pan. Place in the oven to finish cooking, about 10 minutes. While the quail is in the oven, make your sauce.
To the fat remaining in the skillet, add the shallots and garlic, and saute for 30 seconds. Deglaze the pan with the red wine, and reduce by 50 percent in volume. Add the vinegar and sugar, and reduce by 50 percent in volume. Add the stock and bring to a boil. Reduce the heat to medium-low, season with the remaining salt and pepper, and simmer for 3 minutes. Remove from the heat, add the butter, swirling to incorporate.
Remove the quail from the oven and divide among 4 serving plates. Drizzle each quail with sauce and serve immediately.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Dried Cranberry Vinegar:
- 1/2 cup dried cranberries
- 2 tablespoons sugar
- 3/4 cup water
- 3/4 cup Champagne vinegar
- Pinch salt
In a saucepan, combine the cranberries, sugar, water, vinegar and salt, and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and let cool. In a blender, puree the ingredients on high speed.
Pour into an airtight container and keep at room temperature.
Yield: 1 1/2 cups
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By CamLarson
Greenville, SC
on January 06, 2012
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It was simply delish! I was really worried about making this recipe because it was my first time cooking quail, but it turned out PERFECT! This is the first time I've "rated a recipe" because I thought this recipe deserved more than just 7 reviews. Although the recipe states it is an "intermediate" recipe - it really isn't that hard. Happy cooking!
By mdmccle_475248
washington, DC
on September 18, 2011
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I tried this recipe with quail I purchase recently, which I rarely do. It was simply wonderful! I even substituted the champagne vinegar with a lemon cello from Italy and coconut water for the chicken stock. I will try it with those ingredients next time, although I can't imagine it being any better! Kudos to Emeril!
By ecook84_11908829
Tucson, AZ
on June 07, 2009
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Like the guy below me said, "Look no further!" This was my first time eating quail and I impressed myself with how it turned out. It was an amazing dish.
Read all 7 reviews