Braised Quail in Juniper Berry Sauce

This recipe is based on one I received from my good friend David Chambers who is the Executive Chef at Rules Restaurant in London, England. Rules, established in 1798, is the oldest game restaurant in London. The tables at Rules have long been crowded with writers and royalty, artists and actors - from Charles Dickens to the Prince of Wales. For a recipe that "Rules," serve this dish on your table.


  • 2 cans beef consomme
  • 2 cans chicken stock
  • 2 cups port wine
  • 1 bay leaf
  • 1 sprig thyme
  • 8 quail
  • 3 tablespoons olive oil
  • 6 large sliced banana shallots, peeled and chopped
  • 15 crushed juniper berries
  • ½ pint heavy cream
  • salt and pepper to taste
  • 1 cup seasoned flour

Simmer the beef consomme, chicken stock, port wine, bay leaf and thyme for approximately 30 to 45 minutes or until 2 cups of stock remain. Strain and set aside. This should render about 2 cups of wine broth. Dredge the quail in seasoned flour and brown in a large frying pan with the oil. Remove and set aside. Add the shallots, juniper berries to the pan and saute until the shallots are tender. Return the quail to the pan along with the wine broth and cream. Simmer gently for 20 - 30 minutes, turning occasionally. Salt and pepper to taste.

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