Cognac-Braised Quail - cooking recipe

Ingredients

2 Tbsp. butter
8 quail, cleaned and trussed
2 onions, cut in wedges
1 clove garlic, smashed
3 Tbsp. Courvoisier cognac
1 c. dry red wine
1/2 tsp. basil
1/4 tsp. thyme
1 bay leaf
1 1/2 c. light beef gravy
salt and pepper

Preparation

Preheat oven to 350\u00b0 (180\u00b0 C).
Heat butter in large ovenproof casserole or skillet over medium heat.
Add quail and sear birds about 6 to 8 minutes, browning on all sides.
Add onions and garlic.
Cook another 2 minutes.
Pour in cognac and flambe or cook 2 minutes over high heat to evaporate alcohol.
Add wine and bring to boil.
Add all seasonings.
Stir in gravy.
Cover and cook 30 minutes in oven.
Serves 4.