Seared Quail with Cranberry Vinegar Reduction

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: Vinegar

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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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Comments & Reviews

recipe Seared Quail with Cranberry Vinegar Reduction
Erin Tucson, AZ 06-07-2009
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6 Stars!
Rated: 5 stars out of 5

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 more
recipe Seared Quail with Cranberry Vinegar Reduction
chris merced, CA 11-25-2008
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Excellent sauce
Rated: 5 stars out of 5

This is it! No need to look further for a small game recipe that would work with quail, pheasant, grouse or game hens. The... reduction sauce came out perfect and so did the quail. We served it with steamed spinach and mushrooms and roasted potato wedges and the earthy flavors went very well with the quail. The sauce and essence seasoning compliment each other and stood up to a glass of Cabernet Sauvignon which really made our taste treat enjoyable. We also want to try this recipe with chicken or pork tenderloin.Read more
recipe Seared Quail with Cranberry Vinegar Reduction
Anonymous 06-18-2008
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The best...
Rated: 5 stars out of 5

I made this for a party of 12 with 36 quail and it was loved by all. The cranberry reducation gives a hint of sweetness to... balance the spice of the rub. I have had several recipes requests from avid hunters.Read more
recipe Seared Quail with Cranberry Vinegar Reduction
clark Korea 03-03-2007
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Sumptuous!
Rated: 5 stars out of 5

We brought home a few wild quail from a hunting excursion with my dad and Emeril's recipe was the best one out there. It was... incredibly delicious - the tart cranberry sauce was perfect for the small gamey bird. Thanks!Read more
recipe Seared Quail with Cranberry Vinegar Reduction
Cate Durham, NC 11-17-2006
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Wonderful
Rated: 5 stars out of 5

Wonderful recipe, it does take some time but is SO worth the effort when complete. I have eaten quail in almost every... imaginable manner since childhood and this recipe stands up along side some of the best I have ever had. It's a great holiday, guest or just extra nice dinner for the family. The flavors are wonderfully blended and complimentary.Read more
recipe Seared Quail with Cranberry Vinegar Reduction
ANDI Reisterstown, MD 09-17-2005
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Thank you Emeril! Absolutely terrific!
Rated: 5 stars out of 5

I followed the recipe to the exact, and my dear husband was in heaven. When he sat down and slowly devoured the quail, it was... as though he was in a trance. Easy to medium recipe to follow, just make sure you allow time for the reductions. We are lucky to have a grocery store that carries quail, and although expensive, the flavors blended exceptionally well. This recipe would be perfect for the special occasion.Read more