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Quail wine market sauce (Winemaker)

Quail wine market sauce (Winemaker)

The quail recipe with wine merchant sauce is a classic dish of French cuisine. Here is a basic recipe to prepare this delicious dish:

Ingredients :
4 quails
200 ml of red wine
2 finely chopped shallots
2 cloves of crushed garlic
100 ml of chicken stock
50g butter
2 tablespoons of olive oil
2 tablespoons of flour
1 bouquet garni (thyme, bay leaf, parsley)
Salt and ground black pepper, to taste

Instructions :
Preheat your oven to 180°C (350°F).
Season the quails with salt and pepper, both on the outside and inside the cavities.
In a large skillet, heat the olive oil over medium-high heat. Brown the quails until nicely browned on all sides. This should take around 5 minutes. Remove the quails from the pan and set aside.
In the same pan, reduce the heat to medium and add the butter. Melt the butter, then add the shallots and garlic. Cook until translucent, stirring frequently to prevent burning.
Sprinkle the flour over the shallots and garlic and stir well to form a roux. Cook for a few minutes to eliminate the taste of raw flour.
Slowly pour the red wine into the pan, stirring constantly to loosen the cooking juices from the bottom of the pan. Add the bouquet garni.
Let the sauce simmer for about 5 minutes to reduce the wine slightly.
Add the chicken stock to the pan and stir well to combine. Let the sauce simmer for another 5 to 10 minutes, until it thickens slightly.
Return the quails to the pan with the sauce and make sure they are well coated with the sauce.
Transfer the quails to a baking dish and cover with aluminum foil.
Bake the quails in the preheated oven for about 25 to 30 minutes, or until cooked through.
Once cooked, remove the quails from the oven and let them rest for a few minutes before serving.

Serve the quails with the merchant wine sauce, accompanied by roast potatoes, seasonal vegetables or celeriac puree for a delicious and elegant meal. Enjoy your food !

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€18.00
VAT included
Out-of-Stock

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