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Quail with Sauteed Apples amp Rosemary Recipe

Ingredients

How to make it

  • Place 1 rosemary sprig and a slice of apple in body cavity of each quail. To truss, tie butcher's twine around each bird to hold wings against breasts. With ends of same twine, tie legs together.
  • Heat oven to 375 degrees F.
  • Place trussed quail in roasting pan, breast sides up. Rub tops and sides of quail with butter. Season with salt/pepper. Roast until well browned, legs are loose when gently moved, and cooking juices are no longer pink--about 20 to 30 minutes.
  • Remove twine from quail; keep quail warm on serving platter. Strain pan drippings into large skillet. Heat drippings; add remaining apple slices and cook, stirring occasionally, until tender-crisp and lightly browned. With slotted spoon, remove apples to serving platter with quail and keep warm.
  • Add vinegar to skillet and cook until most of the liquid evaporates. Add calvados and cook until most evaporates. Add cream and a sprig of rosemary; cook, stirring constantly, until thickened enough that
  • sauce coats a metal spoon. Strain sauce through fine sieve into serving bowl; spoon some over apples.
  • Garnish platter with rosemary sprigs, if desired. Serve immediately.
  • **NOTE:
  • Calvados: Dry, apple-flavored brandy, which is named after a town in the Normandy region of France. Substitute apple cider, brandy, or sweet cooking wine.

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raventx1 Houston, TX

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