Roasted Quail with Cherry and Red Wine Sauce
Roasted Quail with Cherry and Red Wine Sauce
Ingredients
- 1 teaspoon (5 ml) cornstarch
- 1 teaspoon (5 ml) water
- 1/4 cup (60 ml) honey
- 1 cup (250 ml) red wine
- 1 cup (250 ml) chicken broth
- 1/4 teaspoon (1 ml) cracked black pepper
- 1 clove
- 1/4 cup (60 ml) dried cherries
- 3 large quail, partially boned and halved (see note)
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Instructions
- In a small bowl, dissolve the cornstarch in the water. Set aside.
- In a saucepan, bring the honey to a boil and cook for about 2 minutes or until caramelized. Deglaze with the wine and reduce by half, about 5 minutes. Add the broth, pepper, and clove and cook until it reduces by half, about 10 minutes. Add the cherries and cornstarch mixture. Bring to a boil, stirring with a whisk. Season with salt. Remove the clove.
Roasted Quail with Cherry and Red Wine Sauce