Quail Sauce Recipe

Name: Quail Sauce
Prep time: 540 min
Yield: 6
Ingredients: Quail Bones 16 Pieces; Soup vegetables 1 Bunch; juniper berries 3 Pieces; black pepper 3 Pieces; bay leaves 2 Pieces; Sunflower oil 1 tbsp; tomato puree 1 tbsp; port wine 250 ml; veal stock 250 ml; gingerbread spice 1 tsp; Cold butter; corn starch 1 tsp; butter 80 g; primal salt; black ground pepper; Cayenne pepper; brown cane sugar

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Quail sauce recipe image — Quail Sauce Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find my quail sauce recipe in this post.

The classic sauce is a nice example of how to prepare wild fowl jus.

The jus is a heavily reduced sauce and tastes fireworks.

You need some time and a few ingredients for this sauce.

Let yourself be seduced into a culinary adventure!

Good succeed!

Table of Contents

1. Recipe Quail Sauce
2. Nutrition Facts And Calories
3. Sauces Tips From the Chef
4. Further Information On Quail
5. More Wild Recipes Ideas

1. Recipe Quail Sauce

Here are the step-by-step instructions for your kitchen.

You can send me cooking questions and feedback via the comment function at the bottom of this page.

Quail Sauce

Cooked, photographed and written down by chef Thomas Sixt.

Servings 6

Calories 682

Total Time 0 Min.

Preparation Time 540 Min.

Cook Time 0 Min.

Simple instructions for preparing quail jus.

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5.00 from 403 ratings

Ingredients

16	Pieces	Quail Bones Bones from wild fowl, quail carcasses.
1	Bunch	Soup vegetables
3	Pieces	juniper berries
3	Pieces	black pepper
2	Pieces	bay leaves
1	tbsp	Sunflower oil
1	tbsp	tomato puree
250	ml	port wine
250	ml	veal stock
1	tsp	gingerbread spice
		Cold butter (Upon need)
1	tsp	corn starch
80	g	butter
		primal salt
		black ground pepper
		Cayenne pepper
		brown cane sugar

Instruction

Quail bones in the roaster — Quail bones, carcasses, prepared for roasting in the roaster.

Prepare bones

Place the quail carcasses in a roasting pan.

Roast the carcasses in the oven at 175°C hot air setting for 60 minutes.

Ingredients for quail sauce — Cooking ingredients for quail sauce.

Prepare ingredients

Prepare the remaining sauce ingredients.

Cool bones

Remove the roasted bones from the oven and let cool.

Vegetables in the pot for roasting — Vegetables in the pot for the roasting starter

Prepare vegetables

Cut the soup vegetables into small pieces and place in a saucepan with the peppercorns, bay leaves and juniper berries.

Roast vegetables

Roast the vegetables with the sunflower oil.

Tomato vegetables

Add the tomato paste.

Roast tomato paste

Roast the tomato paste until brown.

Deglaze roasting approach

Deglaze the roasting approach with port wine.

Veal stock supplement

Pour the veal stock over the roasting base.

Add gingerbread spice — Add the gingerbread spice to the sauce.

Add spice

Add the gingerbread spice to the extinguished roasting base.

sauce in the pot — Dark gravy on the boneless pot.

Sauce base ready

Boil the sauce mixture once.

Then let the sauce cool down.

-> You can either chill the sauce starter.

–> Add ice cubes to the sauce.

Complement bones

Add the roasted, cooled quail carcasses to the sauce.

The bones should be covered with liquid.

–> Top up with cold water as required.

Cooking sauce

Slowly bring the sauce to the boil and let it simmer for 3-6-9 hours.

Add cold water as needed, keeping bones covered with liquid.

Pass sauce

Pass the sauce through a fine sieve.

Provide sauce

Prepare the strained sauce in a clean saucepan.

Boil the quail sauce — Boiling the quail sauce in the pot.

Reduce sauce

Reduce (reduce) the quail sauce to the desired flavor density.

Bind sauce

Thicken the sauce with cold cornstarch as desired.

Taste sauce

Check the consistency of the sauce and taste.

Season to taste with salt, pepper, cayenne pepper and a little sugar as needed.

Mix quail sauce — Mix the quail sauce with the hand blender

Assemble sauce

Strain the sauce through a prepared strainer.

Alternatively, bring the sauce to the boil and mix it directly with cold butter.

Serve

Serve the sauce with the quail and side dishes.

I wish you a good appetite!

Video

2. Nutrition Facts And Calories

3. Sauces Tips From the Chef

In general, there are a few important points to consider for the success of the sauce:

–> You need enough bones.

–> The dark roasting of the bones results in the great color and taste.

–> Use port wine or high-quality red wine.

–> Prepare veal stock or use glass stock.

–> Roast the roasted starter well with the tomato paste so that the coloring and taste develop.

–> Slowly heat the sauce and bones ice-cold on the stove.

–> Simmer the sauce ingredients for 3-6-9 hours.

–> Pass the sauce through a fine sieve.

–> Reduce the sauce to the desired flavor density (boil down).

–> Thicken the sauce with finely grated potatoes or cornstarch as required.

–> If you don’t want to mix your sauce, pass the sauce through a strainer.

Always boil the strained cloth in boiling water so that no detergent gets into the sauce.
I prefer to mix up my sauce before serving. This saves me the passing cloth.
Strain cloth tip from chef Thomas Sixt