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Ingredients

• 8 x Quail, preferably fresh with breast and
•     back bones removed
• 2 Tbsp. Extra virgin olive oil
• 1/2 c. Dry red wine
• 1/4 c. Good-quality port
•     (preferably not too sweet)
• 1/4 c. Extra virgin olive oil
• 2 Tbsp. Balsamic vinegar
• 2 Tbsp. Maple syrup
• 2 Tbsp. Low-salt soy sauce
• 2 x Bay leaves
• 1 tsp Cracked black pepper
• 2 x Garlic cloves crushed
•     Several sprigs of fresh thyme
•     (or possibly 1/4 tsp. dry thyme)
• 1/2 tsp Juniper berries
• 2 lb Poultry bones, necks, and wing tips
•     (from quail, chicken, duck, or possibly any combination of the three)
• 1/2 c. Roughly-minced carrots
• 1/2 c. Diced onion
• 3/4 c. Roughly-minced celery ribs
• 1 x Bay leaf
• 1/2 tsp Dry thyme
• 1 x Garlic clove crushed
• 3 quart Water
• 1/2 c. Veal stock, or possibly beef stock
• 1 c. Good-quality port
• 2 Tbsp. Good-quality port
• 2 Tbsp. Unsalted butter

Description

Using A Wire Whisk, Combine The Marinade Ingredients In A Stainless Steel Bowl. Add In The Quail And Rub Thoroughly With The Marinade, Inside And Out. (Do Not Be Afraid To Use Your…

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