Name: Brined Quail with Cherry Port Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 quail; 6 cups water; 1/3 cup salt; 3 tbsp sugar; rosemary sprigs; 1 tbsp black peppercorns; 7 parsley stalks; 2 bay leaves; 3 garlic cloves (crushed); 2 tbsp butter; 3 tbsp shallot (finely chopped); 1 cup pitted cherries ((I use frozen)); 2 tbsp sugar; /2 tsp salt; 1 cup port wine

Ingredients

4 quail

Brine

6 cups water
1/3 cup salt
3 tbsp sugar
rosemary sprigs
1 tbsp black peppercorns
7 parsley stalks
2 bay leaves
3 garlic cloves crushed

Port Sauce

2 tbsp butter
3 tbsp shallot finely chopped
1 cup pitted cherries (I use frozen)
2 tbsp sugar
/2 tsp salt
1 cup port wine

Instructions

The Night Before

Heat the water with the salt and the sugar until the salt and sugar dissolved.
Add juniper berries, peppercorns, parsley, bay leaves and garlic. Stir to combine. Leave to cool.
Add quail and leave in the brine for at least 4 hours.

Cooking Instructions

Preheat oven to 425 F. Remove quail from the brine and pat dry.
Place in a roasting pan and transfer to the oven. Roast for 15 minutes.
Meanwhile, make the sauce. In a large skillet, heat 1 tablespoon of the butter. Add shallots and cook until softened.
Add cherries, sugar, salt and port. Bring to a boil. Reduce to a light simmer. Add remaining butter and whisk until incorporated.