Quail in Rose Petal Sauce

Recipe by Peggy L.
READY IN: 2hrs 20mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Brown quail in butter, sprinkle with salt and pepper to taste.
  • Remove petals from roses and grind with anise in a mortar.
  • Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
  • Drain and puree.
  • Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
  • Salt to taste.
  • To thicken, use 2 tablespoons corn starch.
  • Strain through a fine sieve and add no more than 2 drops of rose oil.
  • As soon as all seasonings have been added remove from heat.
  • Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
  • Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.