Recipe by Olha
Quail, partridge or rock Cornish hens can be used in this special recipe. Although the quail are much smaller than partridge, they take the same time to cook.
- 12 quail or 6 partridges or 3 rock cornish hens
- 1⁄4 cup butter
- 1⁄4 cup vinegar, preferably raspberry vinegar
- 1⁄4 cup brandy
- 2 (10 ounce) packages frozen raspberries, thawed (reserve juice)
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
RICH BROWN STOCK (use 1/2 cup)
- 1 tablespoon butter
- 1 small carrot, chopped
- 1 small onion, copped
- 1 small garlic clove, chopped
- 1 (10 ounce) can beef bouillon, undiluted
- 1 stalk celery, coarsely chopped
- 1 sprig fresh parsley or 1 teaspoon dried parsley
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- salt and pepper
Directions See How It's Made
- Prepare Rich Brown Stock: In a heavy saucepan, melt butter and stir in carrot, onion and garlic; cook over medium low heat until soft.
- Add bouillon, celery and herbs and simmer, uncovered, until stock is reduced to 1/2 cup, about 1 to 2 hours. Skim surface to remove foam as necessary. Season with salt and pepper to taste and strain through a sieve. Makes 1/2 cup.
- Truss birds with string to hold wings and legs close to the body.
- In a heavy frypan, melt butter and sauté birds over medium high heat until browned on all sides. Place birds in a large casserole dish.
- Pour off butter from frypan and add vinegar and brandy to pan; bring to a boil and stir to scrape up brown bits from bottom; add juice from raspberries and boil until reduce by half. Add Rich Brown Stock and simmer sauce for 2 minutes. (Recipe may be prepared in advance to this point.).
- Pour 1/2 cup hot sauce over birds. Cook, covered, in 375°F oven for 35 minutes (50 minutes for Cornish hens).
- Stir cornstarch and water mixture into remaining hot raspberry sauce, bring to a boil and cook for 1 minute. Just before serving, stir in raspberries. Use quail cooking juices to thin syrup if necessary.
- Remove string from birds (cut Cornish hens in half) and arrange on a hot serving platter on top of a bed of Saffron rice with Currants. Ladle sauce over birds until glazed and pass remaining sauce separately. Makes 6 servings. For Saffron Rice with Currants and Snow Peas go to search for the recipe.
- Canadian Living the Merry Christmas Cookbook Special.