*  Exported from  MasterCook  *

               ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Game

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       x            Gorgonzola Polenta **
   1       x            Cranberry Relish **
                        -----QUAIL-----
  12       ea           Quail, necks and feet
                        -- removed
   6       sl           Pancetta, thin, (Italian
                        -- dry-cured unsmoked bacon)
                        -- coarsely chopped OR
   6       sl           Bacon, coarsely chopped
  12       ea           Sage, leaves, fresh OR
     1/2   ts           Sage, dried
     1/4   c            Oil, olive
  36       ea           Juniper, berries, toasted
                        -- in dry skillet for 5
                        -- minutes
                        Salt (to taste)
                        Pepper (to taste)
     1/4   c            Gin
     1/2   c            Wine, white, dry
   2       c            Stock, Veal **

       ** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry
  Relish.
  
       Preheat your oven to 450 F. Holding quail, breast up, tuck wing
  tips under.  Place a little of the pancetta, a sage leaf, and 2
  juniper berries in the cavity of each bird.  Sprinkle the cavity and
  outside of each bird with a little salt and pepper.  Push each leg
  joint downward and fasten it to the carcass with a toothpick, pushing
  1 toothpick through both legs.
  
       Heat the olive oil in a large heavy skillet over very high heat.
  Arrange birds in pan, breasts down.  Saute, shaking pan occasionally
  until breasts are lightly golden, 2 to 3 minutes.  Place the skillet
  in the oven and roast 5 to 6 minutes.  Use tongs to turn birds'
  breasts up and continue to roast until golden brown, about 6 minutes.
  Remove the skillet from the oven and transfer the quail to 6 warm
  serving plates; keep warm while preparing sauce.
  
       Discard any fat from the skillet and place the pan over
  medium-high heat.  Deglaze the skillet, adding the gin and wine,
  scraping up any browned bits in a pan.  Add your stock and boil gently
  until reduced enough to coat a spoon lightly.  Stir in the remaining
  juniper berries, adjust your seasonings, and pour this over the birds.
  Serve immediately.
  
       Source:  New York's Master Chefs, Bon Appetit Magazine
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:  Seppi Renggli, The Four Seasons Restaurant, New York
  
       Owners:  Tom Margittai, and Paul Kovi
       Pastry:  Bruno Comin
 


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