Quail with Rosemary and Balsamic Vinegar Sauce
Document Actions
Number of Servings
Serves 4
Ingredients
8 quail (about 4 ounces each), 1/4 cup butter or margarine, 3/4 cup beef broth, 1/2 cup balsamic vinegar, 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary leaves rosemary springs for garnish (optional),
Directions
Rinse quail and pat dry.
Melt 2 tablespoons butter in a 10 by 12 inch frying pan over medium high heat.
Add birds and brown lightly on all sides, about 10 minutes.
Breast meat should be red and moist at the bone; to check, cut from just above the wing joint to breastbone.
Lift birds into a serving dish; keep warm.
To pan, add broth, vinegar, and rosemary.
Over high heat, boil, uncovered, until reduced to 1/2 cup, about 5 minutes.
Add remaining butter; stir constantly over medium heat until smoothly blended.
Pour sauce over birds and garnish with rosemary.
