Baked Quail with Creamy Wine or Sherry Sauce

INGREDIENTS:
6 quail, cleaned and trussed
(If your quail are small, use 8)
2 small to medium onions, chopped
3-4 cloves of fresh garlic, minced (more if you love garlic)
approximately 1/4 cup extra virgin olive oil
1 1/2 - 2 cups of white wine (you may use sherry, if desired)
2 cups of cream
1 teaspoon peppercorns
a pinch or two of cayenne pepper
1 bay leaf
salt and pepper

PREPARATION:
Brown your quail (on all sides) in olive oil (do not over cook), drain and set aside. In fresh olive oil, saute your onions, garlic, and peppercorns Add the quail, wine (or sherry), cream, salt pepper, cayenne pepper, and bay leaf. Simmer until reduced slightly. While, simmering, preheat your oven to 300 degrees. Place quail mixture in baking dish, cover and bake for approximately 45 minutes, depending on your oven. Serve with wild rice as a side dish.

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Posted: Monday 29th December 2008, 11:11 AM



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