Gourmet Classic quail with Mulled red wine sauce

Gourmet Classic quail with Mulled red wine sauce

Serving 4

8 quail

2 tablespoons butter, softened

1whole shallot, minced

1 sprig rosemary, needles only, minced

Sea salt

½ kg of cherry tomato on the vine roasted

¾ cup Gourmet classic Mulled red Wine

¼ cup water

1 tablespoon butter

Instructions:

Preheat the oven 400 degrees F. Pat each of the birds dry with a paper towel, making sure there is very little moisture remaining

Combine the shallot, rosemary, butter, and a pinch of sea salt. Rub onto each of the birds directly onto the skin and in the interior cavity.

Roast for about 30 minutes or until, when pricked, the juices run clear.

Meanwhile, bring the, wine, and water to a simmer in a small saucepan over medium-low heat. Cook until the liquid is nearly gone. Remove from the heat and whisk in the butter. Using an immersion stick blender, puree to a fine consistency. Or if you prefer, leave it thick, like a chutney. Serve warm alongside the roasted quail with roasted Cherry tomatoes on the side.

Enjoy x