This is a bit of a challenge but is worthy of your efforts...
Mis en place:
8 quail, split down back
8 slices thick cut bacon
toothpicks
2 Tbls EVO
2 Tbls Butter
2 Tbls shallots, small dice
2 blood oranges, peeled with a sharp knife and cut into 1/2 inch slices
1 cup pomegranate seeds
3 Tbls butter
1 1/2 cups good quality marsala wine (not from cooking wine section of store !!)
1/2 cup heavy cream
Polenta wedges https://www.backyardchickens.com/forum/viewtopic.php?id=173177
Preparation:
Wash and pat dry quail - season with S & P and wrap a slice of bacon around each quail and attach with toothpicks.
Place EVO and butter in a large saute pan over high heat - once butter has melted saute the quail in two batches until the bacon and quail take on a nice brown color. Once first batch is done, remove with tongs and platter, covered with foil. Do second batch of quail same way.
Now add shallots and butter to same pan, saute about 1 minute, breaking up any glazed bits on the bottom of the pan. Next add orange slices, pomegranate seeds and marsala wine. Reduce to medium heat and simmer. Turn orange slices after about 3 minutes. Once marsala mixture has reduced in volume to about half remove orange slices to the center of a serving platter. Add heavy cream and simmer a few minutes, now add quail back to pan and let simmer in sauce about 3 minutes, turning quail so they are nicely coated.
Artfully arrange quail on top orange slices on serving platter with tongs. Now nappe sauce over quail. Place triangle wedges of polenta on the edges of the platter. Excellent if served with some sauteed fresh spinach or chard tossed with a splash of balsemic vinegar. Serve with a high quality champagne or aged chardonnay. For those true wine snobs a very high quality Sauterne (such as a Chateau Rieussec or Chateau d Yuem would be truly memorable).
Mis en place:
8 quail, split down back
8 slices thick cut bacon
toothpicks
2 Tbls EVO
2 Tbls Butter
2 Tbls shallots, small dice
2 blood oranges, peeled with a sharp knife and cut into 1/2 inch slices
1 cup pomegranate seeds
3 Tbls butter
1 1/2 cups good quality marsala wine (not from cooking wine section of store !!)
1/2 cup heavy cream
Polenta wedges https://www.backyardchickens.com/forum/viewtopic.php?id=173177
Preparation:
Wash and pat dry quail - season with S & P and wrap a slice of bacon around each quail and attach with toothpicks.
Place EVO and butter in a large saute pan over high heat - once butter has melted saute the quail in two batches until the bacon and quail take on a nice brown color. Once first batch is done, remove with tongs and platter, covered with foil. Do second batch of quail same way.
Now add shallots and butter to same pan, saute about 1 minute, breaking up any glazed bits on the bottom of the pan. Next add orange slices, pomegranate seeds and marsala wine. Reduce to medium heat and simmer. Turn orange slices after about 3 minutes. Once marsala mixture has reduced in volume to about half remove orange slices to the center of a serving platter. Add heavy cream and simmer a few minutes, now add quail back to pan and let simmer in sauce about 3 minutes, turning quail so they are nicely coated.
Artfully arrange quail on top orange slices on serving platter with tongs. Now nappe sauce over quail. Place triangle wedges of polenta on the edges of the platter. Excellent if served with some sauteed fresh spinach or chard tossed with a splash of balsemic vinegar. Serve with a high quality champagne or aged chardonnay. For those true wine snobs a very high quality Sauterne (such as a Chateau Rieussec or Chateau d Yuem would be truly memorable).
