Submitted by Luke Peterson, Prescott, AZ
Serves 2 hungry people or 4 dinner party guests.
4 Quail
4 Peeled shallots
4 Tablespoons clarified butter
Fresh Tarragon
1/4 cup dry white wine
1/4 cup chicken stock
1/2 cup heavy cream
1 teaspoon savory
Pluck and draw 4 birds. Pat dry and lightly sprinkle with salt and pepper and stuff cavity with an appropriate sized piece of peeled shallot and a couple leaves of fresh tarragon. Sear bird over med high heat in an oven safe pan uuntil golden brown on both sides about 2 or 3 min a side. Cover and place in 425 degree oven for 6 minutes. Set aside birds in warn place or cover with foil. Put pan back on stove top over med heat (with out burning yourself). Deglaze with a quarter cup of white wine and scape up the brown bits from the bottom of the pan with a wooden spatula or the like. Add a quarter cup of chicken stock. Or save your carcass’s from this batch and make quail stock for your next meal. Add 1/2 cup of heavy cream and 4 fresh tarragon leaves cut into thin slivers and a teaspoon of savory powder. Reduce until sauce will cover the back of a spoon. Pour sauce over birds garnish with a tarragon leave or two and enjoy.
Roasted fingerling potato’s and or a mild flavored vegetable compliment this well. Pinot Noir, or Viogner respectively for a white or red.
Olive oil could be substituted for clarified butter and coors could be substituted for wine.