Plantation Quail

Photo: flickr user pocketwiley

Ingredients

8 semi-boneless quail

2 tablespoons dried oregano

1/4 cup dried tarragon

2 tablespoons ground ginger

2/3 cup raspberry vinegar

2 tablespoons garlic, chopped

1/4 cup freshly ground black pepper

1/4 cup pickling spice

3 cups olive oil

4 cups chicken stock

1 cup red currant jelly

2 cups orange marmalade

4 tablespoons cornstarch

1/2 cup butter, melted

1/2 cup all-purpose flour

Preparation

Remove the legs and wings at the joints, close to the bone, of each quail and place the remainder of each quail in a large, shallow bowl. In a medium-sized bowl, mix together the next eight ingredients and pour over the quail. Marinate in the refrigerator for 4 to 5 hours.

Remove the quail from the marinade and grill or saute for 3 to 4 minutes for both sides. Divide the quail among the serving plates and top with the Orange Sauce. Serve immediately.

YIELD: 4 SERVINGS

Orange Sauce:In a large saucepan, combine the stock, jelly, and marmalade and bring to a boil. Add the cornstarch, stirring constantly and return to a boil.

Reduce heat to simmer and cook, stirring frequently, for 5 to 10 minutes.

Meanwhile, in a small saucepan, heat the butter and stir in the flour to make a roux the consistency of paste. Add the roux to the stock mixture, stirring constantly until smooth.

Makes 5 to 6 cups.

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