Quail in Escabeche (From Pedro Larumbe's recipe)

Name: Quail in Escabeche (From Pedro Larumbe's recipe)
Total time: 1 h
Yield: 4 servings
Cuisine: spanish
Ingredients: 1/2 cup olive oil; 1 medium-size onion, coarsely chopped; 2 cloves garlic, crushed; Some sprigs of fresh thyme or 1/2 teaspoon dried; 1 small stalk of fresh celery; 6 black peppercorns, crushed; 8 quails; 1/2 cup red wine vinegar; 2 cups meat broth (any meat, dark or white); 3 or 4 bay leaves; Salt to taste

By Edward Schumacher

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: RENAISSANCE IN SPAIN LIGHTENS THE CUISINE

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Ingredients

Yield:4 servings

½cup olive oil
1medium-size onion, coarsely chopped
2cloves garlic, crushed
Some sprigs of fresh thyme or ½ teaspoon dried
1small stalk of fresh celery
6black peppercorns, crushed
8quails
½cup red wine vinegar
2cups meat broth (any meat, dark or white)
3 or 4bay leaves
Salt to taste

Ingredient Substitution Guide

Preparation

Step 1
Heat oil in deep saucepan and saute onion, garlic cloves, thyme, celery stalk and peppercorns over low heat, approximately 5 minutes.
Step 2
When onion is soft and transparent but not golden, add whole quails and saute until lightly browned on one side, about 5 minutes. Turn and brown about another 5 minutes on the other side.
Step 3
Add vinegar, broth and bay leaves. Cover pan and simmer about 45 minutes or until quails are soft. Let cool. Dish can be eaten lukewarm or cold. It can be stored in the refrigerator for 2 weeks.

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