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Jellied Quail with Apricot Jelly and Brandy

This Quail Recipe incorporated Apricot Jelly and Brandy to Bring a Heavenly Mixture of Flavours to Wow Your Tastebuds.

From the farm to your table. Quail is a tasty alternative to chicken. It’s high in protein,  Our quail is raised to ensure quality  and fed a well-balanced feed. There are  no added hormones, steroid or growth stimulants. Our Quail delivers superior taste and texture at an affordable price. It’s a great alternative for the discriminating consumer who won’t sacrifice taste and quality.

Ingredients:

  • 4 Quail, split in halves
  • 1 stick of butter
  • 3⁄4 cup apricot jelly
  • 2 tbsp Brandy
  • Salt to taste

Preparation:

  1. Cut quail into serving pieces, using breasts only (breasts and legs if you wish).
  2. Brown slowly in 1/2 of butter for about 1/2 hour. When nicely browned on all sides, push to one side and add currant or apricot jelly to the drippings.
  3. Add remainder of butter, pinch of salt, and stir well.When sauce is well blended, spread the browned pieces of quail out again and baste with sauce.
  4. Cover and let simmer until meat is tender. Skim off fat and add brandy to mixture.
  5. Stir in brandy until fully heated and serve.

Makes 2-4 servings.