- 16 Quail, 4 ounces each
- 2 to 3 tablespoons salad oil
- 1/3 cup sugar
- 1/2 cup rasberry vinegar or red wine vinegar
- 2 cups chicken broth
- 1 -1/2 tablespoons cornstarch
- 1-1/2 tablespoons water
- 1 cup freshly or partially thawed, frozen, unsweetened rasberries
- 2 ablespoons brandy
- 2 tablespoons lemmon juice
- salt and white pepper
- Rinse birds and pat dry; save necks and giblets for another use.
- Pour 2 tablespoons oil into a 10 to 12 inch frying pan over medium high heat. Add birds, a few at a time (do not crowd), and brown all over, about 5 minutes per bird; add oil as needed.
- Arrange birds, breast up and slightly apart, on a rack in a 12 by 17 inch roasting pan. Roast birds in 400 degree F oven until breast are still red and moist in center but not wet-looking (cut into breast just above wing joint to test), 12 to 15 minutes. Remove birds to a platter; if needed, keep warm in 150 degree F oven up to 30 minutes. Reserve roasting juices.
- Make sauce: To the frying pan add sugar and 1 tablespoon vinegar. Cook over medium high heat until sugar liquifies and turns a golden carmel color, 3 to 5 minutes. While stirring, add remaining vinegar, simmer stirring until carmel disolves, about 2 minutes. Add broth and quail roasting juices, boil uncovered, until reduced by half, abou 15 minutes. Mix cornstarch and water, stir into sauce. Stir until boiling. Add rasberries, brandy, lemmon juice, salt and pepper to taste.
- Pour sauce over the birds and serve.