craigmosley
|
| Sat Mar 24, 2007 11:31 pm SAUTÉED QUAIL WITH VERMOUTH SAUCE |
|
|
SAUTÉED QUAIL WITH VERMOUTH SAUCE
INGREDIENTS
4 quail, about 5 ounces each
Salt and pepper to taste
1 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
3 tablespoons olive oil
3 large cloves garlic, thinly sliced
1 cup extra dry vermouth
Rinse the quail with cold water. Pat dry with paper towels. If desired, tie the legs with butcher's twine for a nicer presentation. Sprinkle on all sides with the salt, pepper, sage and thyme. Heat a medium skillet over high heat. Add the olive oil. Add the quail and brown, about 3 minutes per side. Add the garlic and vermouth. Stir to deglaze the bottom of the pan. Reduce heat to medium. Cover and cook until the quail is tender and the juices run clear, about 12 minutes, turning occasionally. Serve 2 quail per person, each drizzled with some of the pan juices. |
|
