- 3 tablespoons butter
- 8 semi-boneless quail, approximately 4 ounces each
- 3 tablespoons brandy
- 1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)
- 1 cup cherry juice
- 1 tablespoon sugar
- 1 teaspoon fresh thyme
- 1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)
Preheat oven to 350 degrees F.
Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.