I have never cooked quail, or Cornish hens, or any other small bird before. There really isn’t much difference from a larger bird.
This recipe is actually quite good. I have also never had currants before. They are blueberry like in texture, a little smaller. The are tart on their own. The Currant Jelly adds some sugar and sweetness.
I only cooked three birds – I so no need to make 12! Maybe if we were having people over.
The sauce tastes good. It has a nice blend of tartness and sweetness.
The birds were perfectly cooked. Very moist and flavorful.
But my oh my, they are a lot of work! There is very little actual meat on the birds since they are so small. The skin didn’t get crispy at all, so it had to be removed before eating. It was a mess!
So good flavor, lots of work!
QUAIL SUPERB
12 Quail, Cleaned and Patted Dry
Salt and Pepper to Taste
1 Medium Onion, Sliced
1 Cup Dry Sherry
½ Cup Butter
½ Cup Currant Jelly, Melted
2 Teaspoons Garlic Powder
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
Sprinkle quail with salt and pepper. Place in a baking pan, breast side down. Top with Onion Slices. Combine sherry, butter, jelly and garlic powder. Pour over quail. Cover and marinate in the refrigerator for 1 hour. Drain quail, reserving marinade. Combine cornstarch and cold water, stirring until smooth. Stir cornstarch mixture into marinade, mixing well. Bake quail, uncovered, at 350 degrees for 45 minutes. Baste frequently with marinade.
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