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Quail With Juniper and Gin HT MC English 35mins
Serves 4 Hot Game bird Alcohol Main Course England British Europe Instructions 50g/2oz Plain Flour Salt and Black Pepper 1 teasp Thyme Leaves 4 large Quail, split down the back and flattened out 3 tbsp Butter 1 small Onion, grated 16 juniper berries, well crushed 120ml/4fl.oz. Gin 240ml/8fl.oz. Dry White Wine 240ml/8fl.oz. Double Cream 4 tbsp freshly chopped Parsley
Instructions
1. Place the flour and thyme in a bowl, season with salt and pepper and mix well.
2. Roll the quail in the flour mixture to coat on all sides.
3. You will probably have to use 2 large frying pans so it will be easier to divide all ingredients in half, and cook in 2 batches.
4. Heat the butter in the pans then add the onions and quail and sauté for 4 minutes on each side over medium-high heat.
5. Add the juniper berries, gin, and wine, bring to simmering point and continue to simmer for about 10 minutes to reduce the liquid by half.
6. Add the cream and continue to cook for a further 10 minutes or until sauce thickens and the quail are cooked through.
7. Adjust the seasoning, sprinkle with the parsley and serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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