Quail in Cranberry Sauce
Notes: Use cornstarch for a more transparent sauce. Buy or order quail at the supermarket, or use 3 Cornish hens (about 1 3/4 lb. each), cutting each in half through the back and breastbone with scissors.
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- Calories: 759
- Calories from fat: 51%
- Protein: 65g
- Fat: 43g
- Saturated fat: 13g
- Carbohydrate: 24g
- Fiber: 1.6g
- Sodium: 225mg
- Cholesterol: 260mg
- 12 quail (about 6 1/2 oz. each)
- Salt and pepper
- 2 to 3 tablespoons butter or margarine
- 2 cups fresh or frozen cranberries
- 1/2 cup firmly packed brown sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 tablespoon all-purpose flour or 1 1/2 teaspoons cornstarch
- about 2 cups watercress sprigs, rinsed and crisped
- 1. Remove giblets and trim necks from quail; save for another use. Rinse birds, pat dry, and lightly sprinkle with salt and pepper.
- 2. In a deep 11- to 12-inch frying pan over medium-high heat, melt 2 tablespoons butter. Add as many birds as will fit in pan and brown on all sides, 12 to 15 minutes. Lift out as browned, put in a bowl, and add remaining birds and more butter, if needed, to pan. When all the birds are out of pan, discard fat.
- 3. To pan, add cranberries, 1 cup water, brown sugar, vinegar, cinnamon, allspice, and cloves. Stir over high heat until simmering. Return birds and accumulated juices to pan.
- 4. Cover and simmer over low heat, turning birds over after 10 minutes, until thighs are tender when pierced, 20 to 30 minutes total. With a slotted spoon, transfer birds to a warm platter.
- 5. Smoothly blend flour with 2 tablespoons water, then mix into pan. Stir over high heat until sauce comes to a rolling boil. Season with salt and pepper to taste, pour over birds, and garnish platter with watercress.
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