Quail With a Cranberry-Orange Marmalade Sauce

  • 4 semi-boneless quail
  • flour for dredging
  • seasoned salt
  • 3-4 tablespoons bacon fat or other oil to fry in
Season the flour with the salt and dredge the quail, then fry for 2-3 minutes on each side over medium-high heat until golden brown. Remove the quail from the pan and set aside.
For The Sauce
  • 2 cloves off garlic minced
  • 1/3 cup cranberry orange marmalade
  • 1/2 cup chicken stock
  • 2 tablespoons sherry vinegar
  • 1 tablespoon soy sauce
Pour off some of the fat so you have about 2 tablespoons in the pan, saute the garlic then deglaze the pan with the stock. Add the marmalade, vinegar and soy sauce, stir to combine and reduce. Return the quail to the pan and continue to reduce the sauce spooning the sauce over the quail. When the sauce has thickened up serve the quail with some rice and spoon the remaining sauce over the rice and quail.
 Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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