Roasted Quail with Red Grapes and Pearl Onions
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
For optimum browning, roast this dish in the upper third of your oven.
Ingredients
1 cup balsamic vinegar
2 tablespoons honey
10 fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
3 tablespoons warm clarified butter (recipe follows)
1 pound small pearl onions
8 whole quail* (5 to 6 ounces each), cleaned and necks and feet removed if necessary
1 pound red seedless grapes (about 3 cups)
Garnish: fresh thyme leaves
Accompaniment:baked wild rice amandine
Instructions
In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
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