Sauteed Quail in Door Country Cherry Sauce
Ingredients
- 3 tablespoons butter
- 8 semi-boneless quail, approximately 4 ounces each
- 3 tablespoons brandy
- 1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)
- 1 cup cherry juice
- 1 tablespoon sugar
- 1 teaspoon fresh thyme
- 1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)
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