QUAIL WITH SWEET WINE SAUCE

On the sixth day of Christmas a foodie gave to me, Sweet Wine-a-Saucy.

...Coooked Cream & Wine...

PANNA COTTA WITH WINE JELLY

....Pears in a pot....

POACHED PEARS

...Wine Baked Fruit....”

BAKED APPLES

....Beef Burgundy”

BEEF BOURGUIGNON

.....and a French Bird braised in Red Win”

COQ AU VIN

Today’s dish is Quail with Sweet Wine Sauce, however the star of the show is definitely the Sweet Wine Sauce. The sauce is rich and full of flavor, trust me when I say anyone can enjoy this. It’s sweetness comes from the honey as well as the fruity notes from the Nederburg Baronne wine. The spicy nuances that come from the wine give it that perfect balance and you’ll definitely find yourself drowning in all that sauce.

This sauce can be paired with so many different proteins such as, duck, beef and pork. I decided to pair this sauce with quail because of the very prominent berry notes that the wine gives. Quail goes very well different berries such as Cherries and Blackberries and this is exactly what the Nederburg Baronne has to offer.

Try out this sauce, you definitely won’t regret a thing.

Ingredients

• Honey

• Nederburg Baronne Wine

• Black pepper

• Salt

• Cloves

• Quail

• Chicken stock

• Olive oil

• Flour

Measurements

• 1/4 cup honey

• 1 cup red wine

• 1 cup chicken broth

• 1 clove

• 1/8 cup flour

These measurements can be adjusted at any time.

Cooking & Preparation

1. Preheat your oven to 200 °C

2. Wash your quails and pat dry with a paper towel.

3. Butterfly your quails by removing the spine of the quail with your kitchen scissors. Be sure to cut from the bottom of the quail to the neck.

4. Season the quails with salt and pepper.

5. Brown your quails in a pan with olive oil.

6. Once your quails are browned on the outside, transfer them to the oven.

7. Cook until crispy, about 15-20 minutes.

8. While your quail is cooking, make your sauce.

9. Mix, honey, Nederburg Baronne wine, chicken broth and your clove.

10. Let this simmer for about 5 minutes, once it’s simmers, gradually add your flour while continuously whisking. The whisking is to prevent lumps from forming.

11. Leave on the stove for another 5 minutes or until the sauce thickens.

12. Remove from the stove and set aside.

13. Remove the quails from the oven.

14. Pour sauce over quail or serve on the side.

15. Enjoy!