With Juniper and Gin HT
MC English 35mins
4 Hot Game bird Alcohol Main
Course England British Europe
and Black Pepper
teasp Thyme Leaves
large Quail, split down the back and flattened out
small Onion, grated
juniper berries, well crushed
Dry White Wine
tbsp freshly chopped Parsley
Place the flour and thyme in a bowl, season with salt and pepper and mix well.
Roll the quail in the flour mixture to coat on all sides.
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.
Heat the butter in the pans then add the onions and quail and sauté for 4
minutes on each side over medium-high heat.
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.
Add the cream and continue to cook for a further 10 minutes or until sauce
thickens and the quail are cooked through.
Adjust the seasoning, sprinkle with the parsley and serve immediately.
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