Pan-Roasted Quail with Bourbon Molasses Sauce

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  • Makes: 8 servings
  • Prep: 45 mins
  • Cook: 25 mins

Pan-Roasted Quail with Bourbon Molasses Sauce

Reviews (0)

5.0 by 1 people

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Directions

  1. Thaw quail, if frozen. (defrost the frozen quail in the refrigerator for 24 hours.) Rinse the quail thoroughly on outside as well as inside the body cavity; pat dry with paper towels. Trim the wing bones from the first joint of the quail; reserve the wing tips for the sauce. Cover quail; refrigerate until needed.
  2. For the sauce, in a Dutch oven, heat the peanut oil over medium heat. Add the reserved wing tips and cook in the hot oil for 3 to 4 minutes or until crispy and browned, turning once.
  3. Add the shallots and garlic and cook, stirring often, for 1 minute. Stir in the 1/2 cup bourbon, 1/4 cup molasses, and the vinegar. Bring to a boil. Lower the heat and simmer, uncovered, until syrupy and the mixture measures 1/4 cup.
  4. Stir in the chicken stock or broth. Bring to a boil. Lower the heat and simmer, uncovered, until the mixture measures 1-1/2 cups, skimming as needed. Add the thyme sprigs and cook for 10 minutes.
  5. Set a fine wire sieve over a medium bowl. Strain the mixture through the sieve; discard the thyme sprigs. Season the sauce to taste with salt and pepper. Set sauce aside until ready to serve.
  6. For the quail, in a small bowl, combine the 2 tablespoons bourbon, 2 tablespoons molasses, and the 2 tablespoons of thyme leaves. Season the inside of each body cavity with a little salt and pepper.
  7. Spoon about 1 teaspoon of the molasses-thyme mixture inside each cavity. Using a knife, make a small crosswise slit at the base of each breastbone. Insert the legs through the slit. Set the quail aside.
  8. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Meanwhile, heat a heavy 10-inch skillet (a cast-iron skillet works well) over medium-high heat for 3 minutes. Place the quail, breast sides down, into the hot oil. Place the second heavy skillet on top of the quail. Lower the heat to medium and cook for 3 minutes.
  9. Remove the heavy skillet; set aside. Using tongs, turn each quail over and cook for 3 to 4 minutes or until the quail are tender and are no longer pink. Meanwhile, in a small saucepan, reheat the sauce.
  10. . To serve, spoon some of the hot cooked rice onto 8 warmed dinner plates at the top center. Then, arrange some of the hot cooked greens in the center of the plate. Place a quail on top and spoon some of the sauce over and around the quail, rice, and greens. Repeat with remaining quail and plates. Garnish each plate with a thyme sprig. Serve immediately. Makes 8 servings.
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Nutrition Facts (Pan-Roasted Quail with Bourbon Molasses Sauce)

  • Per serving:
  • 284 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 79 mg chol. ,
  • 820 mg sodium ,
  • 13 g carb. ,
  • 10 g sugar ,
  • 27 g pro.

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