Sunday, June 21, 2015

Roasted Quail with Juniper Berry Glace Viande










     A Classic Quail Entrée! 
     Juniper Berry Glace Viande is a tasty sauce for roasted quail.  Glace Viande originally was a French reduction sauce made with a broth of wild game bones and scraps.  This sauce predates Marie-Antoine Carême's French haute cuisine movement of the early 1700's.  Glace Viande was a sauce for wild game that was hunted during the age of kingdoms.  
     Juniper Berries are best known as the ingredient that flavors Gin.  Many European cultures use Juniper Berries in savory cuisine, especially in the Alps region.  Juniper Berries impart a bold complex bitter flavor.  
   
     Glace Viande:
     Follow the link to the recipe in this website
     • Glace Viande   
   
     Juniper Berry Preparation:
     Juniper Berries are a small cone and they are not a berry.  Juniper berries will become somewhat tender after simmering, but they will never be soft like a real berry.  
     Step 1:  Place 1 cup of water in a container. 
     Add 20 dried juniper berries.
     Soak the juniper berries overnight in a refrigerator.
     Step 2:  Place the juniper berries and the soaking liquid in a small sauce pot over low heat.
     Simmer the juniper berries till they start to become tender.
     Step 3:  Remove the juniper berries from the water and leave the sauce pot of juniper berry flavored water on the heat.
     Set 10 of of the whole juniper berries aside for later in the recipe.
     Crush and mash the remaining 10 juniper berries.
     Return the 10 mashed juniper berries to the hot water in the sauce pot. 
     Step 4:  Simmer and reduce the mashed juniper berry broth, till only 2 tablespoons are left in the sauce pot.
     Set the condensed juniper berry tea aside.

     Juniper Berry Glace Viande:
     This recipe yields enough sauce for 2 or 3 quail.  (About 1/2 cup.)
     Step 1:  Place a small sauce pot over medium low heat.
     Add 1 teaspoon of unsalted butter.
     Add 1 crushed small garlic clove.
     Add 1 teaspoon of chopped shallot.
     Sauté till the garlic clove is a golden color.
     Step 2:  Add 1/2 cup of dry white wine.
     Add the reserved mashed juniper berry tea.
     Add 5 whole black peppercorns.
     Add 1 pinch of sea salt.
     Add 1 pinch of thyme leaves.
     Step 3:  Simmer and reduce till the liquid becomes a very thin syrup consistency.
     Step 4:  Add 2/3 cup of the thin glace viande.
     Simmer and reduce till the sauce is a thin consistency that can glaze a spoon.  (Abour 1/2 cup in volume.)
     Step 5:  Add 1 teaspoon of unsalted butter while whisking, to finish the Juniper Berry Glace Viande.
     Pour the sauce through a fine mesh strainer into ceramic cup.  
     Keep the sauce warm in a 135ºF bain marie.
     
     Roasted Quail:
     This recipe yields 2 quail.
     Quail are so small that it is not really necessary to sauté and brown these birds before roasting.  The more gently that quail are roasted, the juicier the meat will be.
     Step 1:  Tuck the wings of 2 quail against the breast section.
     Pin the legs to the lower breast with a short bamboo skewer.
     Brush the quail with melted unsalted butter.
     Season with sea salt and black pepper.
     Sprinkle 1 pinch of of Herbs de Provence on each quail.
     Step 2:  Place the quail on a wire screen roasting rack on a roasting pan.
     Roast the quail in a 325ºF oven, till they are fully cooked, and the skin is a light golden color.
     Let the qual rest for 1 minute before serving.
   
     Roasted Quail with Juniper Berry Glace Viande:
     Place the 2 roasted quail on a plate.
     Spoon the juniper berry glace viande over the quail and onto the plate.
     Serve with a vegetable of your choice.
     *The quail in the photographs was served with turned oven roasted bliss potatoes, buttered baked spaghetti squash, sautéed fluted portobello mushroom caps and sautéed pearl onions. 
   
     This is a very nice tasting classic quail entrée!  The juniper berry flavor is thoroughly infused in the rich glace viande.

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