Recipe Database
Sautéed Quail w/Bourbon Lacquered Blackberries
Sautéed Quail w/Bourbon Lacquered Blackberries
Serves: 2

2 Whole or semi-boneless Quail
½ shallot minced
¼ cup Kentucky Bourbon
1/8 cup Veal Stock or Chicken Stock
¼ cup Blackberries
1 tsp fresh chopped parsley
Salt to Taste
Pepper to Taste
½ tsp butter
2 tablespoon of Olive Oil

Season quail with salt & pepper Saute quail in a smoking pan with olive oil. Brown on all sides and remove from pan and put in 350 degree oven for 5 minutes. Reserve pan. Add shallots to your pan and sauté for 10 – 15 seconds and add bourbon. Deglaze your pan and add blackberries and reduce bourbon by ½. Add veal stock and reduce to sauce consistency. Whisk in butter and season with salt to taste. Finish with chopped parsley. Either serve quail whole or cut into breast and leg pieces. Place 3 berries on quail or plate and drizzle sauce over it. Quail is best served medium rare to medium.