Recipe: Quail with Raspberry Sauce

QUAIL WITH RASPBERRY SAUCE

3 quails, cut through backbone and flattened (this is spatchcocked, see directions*)
paprika (as needed)
melted butter (as needed)
salt and pepper to taste
3 cooking apples, quartered, cored, pared
4 1/2 tablespoons mascadavo sugar (dark brown sugar)
3/4 cup Madeira (not the cheep stuff)
1 1/2 cups water
FOR THE RASPBERRY SAUCE:
1 1/2 cups chicken stock
3 tablespoons brandy
1 1/2 tablespoons orange zest
12 ounces fresh raspberries

THE DAY BEFORE:
Coat the spatchcocked quails liberally with paprika season with salt and pepper. Place it in a dish and pour melted butter over to cover it. Cover and place in the fridge to marinate overnight.

Remove from fridge before cooking so that the butter returns to room temperature.

Preheat oven to 375 degrees F.

Wipe, quarter, core and pare apples, and arrange in a shallow large baking dish/pan. Sprinkle over with the sugar.

Remove quails from the butter and place on top of the apples. Sprinkle Madeira over the quails and pour the water into the base of the dish/pan.

Cook in a preheated 375 degree F oven for about 25 to 30 minutes or till quail is cooked through and apples have softened, the water and sugar will have sort of caramelized. Remove quail and apples to another warmed dish and keep warm.

TO PREPARE THE RASPBERRY SAUCE:
Add the stock, brandy and orange rind to the roasting pan residue in the pan. Bring to boil, reduce heat, simmer for appropriately 15 minutes to reduce, stirring frequently. Now add the fresh raspberries and stir well. Cook for 1 minute.

TO SERVE:
Divide the apple slices between three warmed dinner plates and place the quails on top. Using a slotted spoon remove the raspberries from the sauce and place around the quails. Spoon sauce around the whole and serve immediately!!

I served it with buttered new potatoes and steamed sugar peas. Delicious if I may say so myself!! LOL

Servings: 3
Adapted from source: Monica, Recipe Quest

*NOTES: Spatchcocked, a term in use since the 1800's meaning to take a foul and dress it, split it open and grill. Butterflied is what I would call it.

This was created when I combined two dishes I had on different occasions and though that if I combined the two it would work because I felt both lacked something and hey presto it really worked beautifully and my cousin was impressed!! I had a winner!! LOL I think chicken or poussins would also taste great cooked this way!