Quail Sauce Recipe

Quail sauce recipe image
Quail Sauce Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
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!

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.

Simple instructions for preparing quail jus.

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5.00 from 21 ratings

Quail sauce recipe image
Quail Sauce Recipe Image © Thomas Sixt

Preparation Time

540 Min.

Ingredients

16 Pieces Quail Bones
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.

Roasted quail bones
Roasted quail bones

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.

Roasted vegetables with leek
Roasted vegetables with leeks in a pot

Roast vegetables

Roast the vegetables with the sunflower oil.

Roasted vegetables with tomato paste
Roasted vegetables with tomato paste

Tomato vegetables

Add the tomato paste.

Roasted tomato paste with vegetables
Roasted tomato paste with vegetables.

Roast tomato paste

Roast the tomato paste until brown.

Deglaze the roasting approach with port wine
Deglaze the roasting approach with port wine

Deglaze roasting approach

Deglaze the roasting approach with port wine.

Deglaze the sauce with the veal stock
Deglaze the sauce with the veal stock

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.

or

–> Add ice cubes to the sauce.

Roasted quail bones in sauce approach
Roasted quail bones in sauce approach

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.

Quail sauce while cooking in the pot
Quail sauce while cooking in the pot

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 quail sauce
Pass quail sauce

Pass sauce

Pass the sauce through a fine sieve.

Passed quail sauce in a pot
Passed quail sauce in a pot

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 the quail sauce with starch water
Bind the quail sauce with starch water

Bind sauce

Thicken the sauce with cold cornstarch as desired.

Quail sauce on spoon
Quail sauce on spoon

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.

Quail sauce recipe image
Quail Sauce Recipe Image © Thomas Sixt

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

4. Further Information On Quail

I have created various posts about the quail:

5. More Wild Recipes Ideas

Comments, Cooking Questions and Answers

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