In a Roasting Pan
Butterflied Quail with Fresh Raspberry Sauce
1¼ teaspoons hot paprika
½ teaspoon + pinch salt
8 (4½-ounce) bone-in quail, split and flattened
1 cup red wine, such as Beaujolais or Pinot Noir
3 tablespoons seedless raspberry jam
1 cup fresh raspberries
1 Preheat oven to 450°F. Spray medium roasting pan with nonstick spray.
2 Stir together 1 teaspoon of paprika and ½ teaspoon of salt on sheet of wax paper. With your fingers, loosen skin on breasts and thighs of quail; rub some of spice mixture on meat under skin. Press skin back in place; rub remaining spice mixture all over quail.
3 Place quail, skin side up, in prepared pan. Spray with nonstick spray. Roast until quail are just cooked through, about 10 minutes. Transfer to sheet of foil; keep warm.
4 To make sauce, set roasting pan over one or two burners over medium-high heat; add wine and bring to boil. Reduce heat and simmer until wine is reduced by half, about 3 minutes. Add jam and cook, stirring constantly, until sauce is smooth, about 1 minute. Add raspberries and remaining ¼ teaspoon paprika and pinch of salt; cook, stirring often, until raspberries are softened, about 2 minutes longer. Stir in any accumulated quail juices. Serve sauce with quail. Remove skin before eating.
PER SERVING (2 quail and 3 tablespoons sauce): 340 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 136 mg Chol, 427 mg Sod, 9 g Carb, 4 g Sugar, 2 g Fib, 43 g Prot, 34 mg Calc.
HEALTHY EXTRA
Microwave-cooked cubed pumpkin or butternut squash makes the perfect fall accompaniment for the quail and raspberry sauce. Be sure to drizzle it with some of the jewel-toned sauce.