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Quail Roasted With Vanilla, Coffee And Spices

Yield: 6 Servings

Ingredients and directions for this recipe

12 Bobwhite or other quail
1 tb White sesame seed
12 Black peppercorns
20 Coriander seeds
3 Whole cloves
2 Juniper berries
1-inch piece of cinnamon
-stick
1 Small bay leaf
3 tb Freshly ground espresso
-coffee; ground very fine
1 ts Salt
2 ts Sugar
3 tb Light olive oil

Preheat oven to 300 degrees. On a baking sheet arrange in separate piles,
the sesame, peppercorns, coriander, cloves, juniper berries and cinnamon
and toast until the sesame seeds are golden colored (about 25 minutes). In
a mortar and pestle or a hand coffee grinder, finely grind the toasted
spices along with the bay leaf. Add the coffee, salt and sugar and continue
grinding till all is well pulverized.

Lightly rub the spice mixture over the skin of the quails. Cover and
refrigerate for 2 A 3 hours. In a saute pan, heat the oil and cook the
quail for about 5 minutes, browning on all sides. If necessary, do in two
batches and keep quail warm while completing the cooking. Quail should be
cooked medium rare and still be juicy and pink.

Serve two quail per person in a pool of the vanilla scented butter sauce
(recipe follows). Garnish with thinly sliced parsnips which have been
quickly deep fried until crisp and sprigs of mint.

Yield: 6 servings

See also:
Previous recipe Quail Roasted In Polenta
Next recipe Quail Roasted With Vanilla~ Coffee & Spices

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