Recette De Cailles Aux Raisins 7 Recipe

Gather ’round, fellow food adventurers, because today we’re diving into a dish that’ll elevate your kitchen game: quails with grapes in a dreamy wine reduction. Let’s get quirky with some quail! 🐦🍇✨

Delight in the delicate flavors of my Recette De Cailles Aux Raisins. This dish is a delightful marriage of tender quail and sweet, seedless grapes in a light, white-wine sauce.

Quail are not usually cooked for long periods of time, but this recipe calls for simmering them gently. This tenderizes the meat while maintaining a nice, juicy texture.

The combination of sweet grapes and a light, wine-y sauce makes this an almost surreal dish—it’s beyond delicious.

Recette De Cailles Aux Raisins 7 Recipe Ingredients

• Quails: High in protein, a lean source of meat, adds richness.
• Seedless Grapes: Natural sweetness, source of antioxidants and vitamins.
• Butter: Adds creaminess, rich flavor, source of healthy fats.
• Olive Oil: Heart-healthy fats, imparts a fruity, smooth taste.
• Shallot: Aromatic, mild onion flavor, adds depth to the dish.

Recette De Cailles Aux Raisins 7 Recipe Ingredient Quantities

• 4 quails, cleaned and prepared
• 100g seedless grapes
• 30g butter
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 100ml white wine
• 100ml chicken stock
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley

How to Make this Recette De Cailles Aux Raisins 7 Recipe

1. Oven preheat 180 degree celsius 350 degree fahrenheit.

2. In a big oven-safe frying pan, heat the olive oil to a temperature that meets medium-high on the stove dial.

3. Add salt and pepper to taste and brown the quails on all sides in the skillet until they are golden.

4. Take the quails out of the skillet and set aside.

5. In the identical skillet, incorporate the butter and the shallots. Cook until the shallots become translucent.

6. To deglaze the skillet, add the white wine and scrape up any brown bits from the bottom.

7. Add the chicken stock and bring to a simmer.

8. Put the quails back into the skillet and throw in the grapes.

9. Move the skillet to the oven and let it do its thing for 20-25 minutes, or until the quails are fully cooked.

10. Take it out of the oven, pat it with chopped, fresh parsley, and serve it right away.

Recette De Cailles Aux Raisins 7 Recipe Equipment Needed

1. Oven
2. Oven-safe frying pan or skillet
3. Stove
4. Measuring spoons
5. Kitchen scale (for measuring butter and grapes if needed)
6. Knife
7. Cutting board
8. Wooden spoon or spatula
9. Tongs
10. Ladle or large spoon (for deglazing and adding liquids)

FAQ

• What is the best way to prepare the quails?Wash the quails well, taking care to eliminate the downy feathers that seem to hang on no matter how thorough you are. Of course, you will dry them well, then rub them with salt and freshly ground pepper. After that, use them in whatever way you wish.
• Can I use red grapes instead of seedless grapes?You can use red grapes; just make sure they are seedless so that the sauce has a smooth texture.
• Is there an alternative to white wine in this recipe?When it comes to avoiding alcohol, you can easily substitute the white wine with either extra chicken stock or a combination of stock and a splash of white grape juice.
• How do I prevent the quails from becoming too dry?The quails should be cooked on medium heat; don’t overdo it. The butter and olive oil in the recipe will also help keep them moist.
• Can I use dried parsley instead of fresh parsley?For its outstanding flavor, fresh parsley is best, but if necessary, dried parsley will suffice. Use half the amount called for when using dried herbs, as they are more concentrated.
• What is the purpose of the shallot in this recipe?A mild, sweet onion flavor enhances the overall taste of the dish and comes from a shallot.
• Can the recipe be made in advance?Serve this dish right after making it if you want your quails to stay tender and juicy. You can, however, make the sauce ahead of time and reheat it when you’re ready to eat.

Recette De Cailles Aux Raisins 7 Recipe Substitutions and Variations

For the quails, you can substitute with small Cornish hens or squab.
When you want a sweeter flavor, use dried currants or raisins instead of seedless grapes. But remember to soak them first in some warm water.
Substitute butter with ghee for a similar richness or use extra virgin olive oil for a lighter option.
Apple cider or white grape juice can take the place of white wine for an option that is free of alcohol.
If you don’t have shallots, substitute them with any of the following for a more pungent flavor:

– Half an onion.
– A few green onions.

Each ingredient offers its own unique taste that can stand in for the shallot.

Pro Tips

1. Grape Preparation For a burst of flavor and a slight change in texture, try roasting the seedless grapes briefly in the oven before adding them to the skillet. This enhances their sweetness and provides a nice caramelized note to the dish.

2. Wine Selection Choose a dry white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the quail without overpowering them. This will add depth to the sauce.

3. Crisp Skin For an extra crispy quail skin, pat the quails dry with paper towels before seasoning and browning, and don’t overcrowd the skillet. This ensures even browning and prevents steaming.

4. Layered Flavor Consider adding a few sprigs of fresh thyme or rosemary when deglazing the pan with wine. This will infuse the dish with subtle herbal notes.

5. Resting Time After removing the skillet from the oven, let the quails rest for a few minutes before serving. This allows juices to redistribute, ensuring moist and tender meat.