Recipe courtesy of Mary Sue Milliken and Susan Feniger

Quail in Rose Petal Sauce

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 1 hr 30 min
  • Cook: 50 min
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Ingredients

Rose Petal Sauce:

8 to 10 fresh chestnuts or 1/2 cup chestnut puree

2 tablespoons butter

4 garlic cloves, peeled and sliced

1 teaspoon anise seed

10 red or pink roses with open blooms, petals only, unsprayed

1 large red "tuna" cactus fruit, or the meat of 1 large or 2 small meat plums, such as Elephant Heart or Santa Rosa, peeled, seeded and chopped

1 cup chicken stock or water

2 tablespoons honey

Salt and pepper to taste

1/4 teaspoon freshly ground white pepper

Red food color

The Quail:

8 quail, fresh or frozen and thawed, cleaned

1/2 teaspoon salt

Freshly ground black pepper

8 garlic cloves, peeled

1 small white onion, peeled and cut into eighths

Directions

  1. For the sauce: Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. 
  2. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water. 
  3. Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered.
  4. For the quail: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F. 
  5. Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce.
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