Seared Quail with Cranberry Vinegar Reduction
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- Recipe categories: Wine, Fruit, Cranberry, Meat, Game, Quail, Vegetables, Shallot,
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Average Rating:
Total Reviews: 9
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By Euclidian
Toronto
on February 13, 2013
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Wow!!, this was REALLY REALLY GOOD! The flavor was TO DIE FOR!! The spice of the creole seasoning ( I used Mexican hot paprika instead of cayenne, and used all I made, don't think it adds to 2/3 cups blended ideally with the sourness of the reduction. I put it over Lunburg's wild rice blend, added roasted beets and pistachio-tarragon carrots with a tangerine glaze. Never heard of champagne vinegar, so I just used sherry vinegar. Everything worked, and it was exceptional. Perhaps I'll try it with other wild poultry.
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.
By ckjmorg_5237747
merced, CA
on November 25, 2008
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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.
By ABRCharleston
Charleston, SC
on June 18, 2008
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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.
By carascherer_817158
Korea, AL
on March 03, 2007
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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!
By chsderian_6723613
Durham, NC
on November 17, 2006
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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.
By Andi of Longmea...
The Longmeadow Farm
on September 17, 2005
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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.