Ease of preparation rating: Medium
Yield: 6
INGREDIENTS:
6 whole quails, deboned, skin on, and cut in half
¼ cup (60 ml) olive oil
Salt and ground black pepper
Marinade
1 cup (240 ml) red wine
2/3 cup (160 ml) orange juice
1 ½ tablespoons (25 ml) chopped shallots
3 juniper berries
1 bay leaf
1 sprig of fresh thyme
Orange Sauce
2 tablespoons (30 ml) olive oil
1 shallot, finely minced
6 oranges
2 lemons
2 tablespoons (30 ml) sugar
1 cup (240 ml) port
2 cups (480 ml) brown veal stock
1 sprig fresh thyme
½ cup (120 ml) unsalted cold butter, cut into 1-inch (1.5 cm) pieces
Salt and ground black pepper
METHOD:
Place quail halves in a single layer in a large shallow dish.
To make the marinade, combine red wine, orange juice, chopped shallots, juniper berries, bay leaf, and fresh thyme in a bowl.
Pour the marinade over the quail. Cover and refrigerate for 4 hours.
For the Orange Sauce, heat olive oil in a saucepan over medium heat and cook shallot for 2 minutes.
Squeeze the juice from the oranges and lemons and pour into the saucepan.
Add the port, veal stock and thyme. Simmer 15 minutes or until reduced by half, then strain.
Place the liquid back into the pot and simmer over low heat until 1 cup (240 ml) remains.
Whisk in the butter, one piece at a time to slightly thicken the sauce.
Season with salt and ground black pepper.
Keep sauce warming on the stove.
For the quail, preheat barbeque to medium-high heat, 375-400 F (190-205 C).
Brush grill with oil.
Remove quail from marinade and pat dry. Brush with olive oil and season with salt and ground black pepper.
Place quail directly on grill and cook until the skin is golden brown and crisp, about 4-5 minutes.
Flip the quail and sear the other side for about 4-5 minutes or until internal temperature reads 165 F (74 C).
Cover with foil loosely and rest meat for 5 minutes.
Plate quail and drizzle with Orange Sauce.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.