Quail Roasted In Vine Leaves
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12large vine leaves
- 12quail, about ¼ pound each
- Salt to taste if desired
- Freshly ground pepper to taste
- 12thin slices salt fatback, each measuring 2½ by 4 inches
- 6tablespoons butter
- 2tablespoons Cognac
Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
- Step 3
Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
- Step 4
Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
- Step 5
Transfer quail to other skillet and pour fat from empty one. Add ½ of Cognac and stir to dissolve particles. Add ½ of broth and cook 5 minutes.
- Step 6
Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
- Step 7
Remove string and fatback, or broil until fatback is crisp.
- Step 8
Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.
Private Notes