Brined Quail with Cherry Port Sauce

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 servings

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.

Published on February 17, 2020