Quail Sauce Recipe
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!
Table of Contents
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.
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing quail jus.
|Quail Bones Bones from wild fowl, quail carcasses.
|Cold butter (Upon need)
|black ground pepper
|brown cane sugar
Place the quail carcasses in a roasting pan.
Roast the carcasses in the oven at 175°C hot air setting for 60 minutes.
Prepare the remaining sauce ingredients.
Remove the roasted bones from the oven and let cool.
Cut the soup vegetables into small pieces and place in a saucepan with the peppercorns, bay leaves and juniper berries.
Roast the vegetables with the sunflower oil.
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 the gingerbread spice to the extinguished roasting base.
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.
Add the roasted, cooled quail carcasses to the sauce.
The bones should be covered with liquid.
–> Top up with cold water as required.
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 the sauce through a fine sieve.
Prepare the strained sauce in a clean saucepan.
Reduce (reduce) the quail sauce to the desired flavor density.
Thicken the sauce with cold cornstarch as desired.
Check the consistency of the sauce and taste.
Season to taste with salt, pepper, cayenne pepper and a little sugar as needed.
Strain the sauce through a prepared strainer.
Alternatively, bring the sauce to the boil and mix it directly with cold butter.
Serve the sauce with the quail and side dishes.
I wish you a good appetite!
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.Strain cloth tip from chef Thomas Sixt
I prefer to mix up my sauce before serving. This saves me the passing cloth.
4. Further Information On Quail
I have created various posts about the quail:
5. More Wild Recipes Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!