The sun, the heat and the summer tempt us to be outdoors and to organize a barbecue in our garden with friends and family. So why not start your lunch with a meat appetizer combined with a particular ingredient such as raspberry? During long walks in the woods it is not difficult to come across the fruit rich in Vitamins e antioxidant properties, typical characteristics of these products such as the blueberry. Especially used in sweet preparations such as pies and cakes, why not surprise our guests with one sweet and sour recipe? They will be pleasantly surprised by the combination game and wild berries. Let's read together the ingredients and the preparation to make ours gourmet croutons.
Ingredients:
4 quails
150 gr of raspberries
1/2 tablespoon of cornstarch
1 file
some red wine
oil to taste
pepper to taste
bay leaves
1 loaf of bread
3 tablespoons of currant jelly
1 small glass of liqueur
2 shallots
some chicken broth
Salt to taste
Preparation
Put on the fire a padella with theoil and shallot finely cut. Once wilted, add the quail. While the meat is browning, salt it, pepper it and deglaze with wine. At this point cover the saucepan with a lid and leave cook for about 20 minutes remembering to add a few tablespoons of broth from time to time. Once ready, remove it from the heat and let it cool down.
Cooled enough to work without problems, you can boning it. Cut the meat a diced, to keep it moist and not risk it drying out, pour over the quail cooking bottom previously filtered.
With the meat still hot it's time to prepare the raspberry sauce. Clean the berries and blend half of them. Pour the liquid into a bowl where thecornstarch and the rest of the raspberryi still whole. Meanwhile in a saucepan, melt the currant jelly with sweet wine like Porto and the juice of the middle lime. Now add the raspberry sauce stirring constantly, leave it on the fire until the mixture becomes dense and velvety.
Slice the bread and do it bruschetta on the barbecue. Once crispy, remove it from the heat and place it on a serving dish. Add on the slices the diced quail still warm, the raspberry sauce and serve.