Maine Recipes: Autumn Game Dish

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Autumn Game Dish
Grilled Quail with a Sun-dried Cranberry & Pear Chutney accompanied with a fall root vegetable medley in a Madeira wine demi-glace

1/2 C Madeira wine, 4 5 oz boneless quail, 1 C sun-dried cranberries, 1 C raspberry vinegar, 1/4 C Merlot wine, 1 pinch cinnamon, 2 large, chopped carrots, 2 large, chopped parsnips, 1 chopped red peppers, 1 pinch allspice, 3 cored and peeled Anjou pears, 2 Tbsp super fine sugar, 2 C veal stock, 1 Acorn squash, 1 large Vidalia onion, 1/2 C olive oil

Marinate cranberries overnight in vinegar. Strain before mixing with other ingredients. Place lightly seasoned quail on the grill or under broiler for 3 minutes. Remove and finish roasting in the oven at 400 degrees for an additional 8 to 10 minutes. Place all vegetables in roasting pan with olive oil and sprinkle with cinnamon. Roast 30 minutes. To make Chutney combine cranberries, Merlot, pears, allspice and super fine sugar in saucepan. Bring to simmer for 6-8 minutes. To make Demi-glace simmer Madeira wine for 5 minutes and add veal stock. Reduce by cooking until it thickens.

  Source: Audubon Room