Plantation Quail

• 8 quail semi-boneless
• 2 tablespoons dried oregano
• 1/4 cup dried tarragon leaves
• 2 tablespoons ground ginger
• 2/3 cup raspberry vinegar
• 2 tablespoons garlic chopped
• 1/4 cup freshly ground black pepper
• 1/4 cup pickling spices
• 3 cups olive oil
• 4 cups chicken stock
• 1 cup red currant jelly
• 2 cups orange marmalade
• 4 tablespoons corn starch
• 1/2 cup butter melted
• 1/2 cup all-purpose flour

1. Remove the legs and wings at the joints, close to the bone, of each quail and place the remainder of each quail in a large, shallow bowl. In a medium-sized bowl, mix together the next eight ingredients and pour over the quail. Marinate in the refrigerator for 4 to 5 hours.
2. Remove the quail from the marinade and grill or saute for 3 to 4 minutes for both sides. Divide the quail among the serving plates and top with the Orange Sauce. Serve immediately.
3. Orange Sauce:In a large saucepan, combine the stock, jelly, and marmalade and bring to a boil. Add the cornstarch, stirring constantly and return to a boil.
4. Reduce heat to simmer and cook, stirring frequently, for 5 to 10 minutes.
5. Meanwhile, in a small saucepan, heat the butter and stir in the flour to make a roux the consistency of paste. Add the roux to the stock mixture, stirring constantly until smooth.

oregano, tarragon, ground ginger, raspberry vinegar, garlic, freshly ground black pepper, pickling spices, olive oil, chicken stock, red currant, orange marmalade, corn starch, butter, allpurpose

Taken from www.yummly.com/recipe/Plantation-Quail-1667048 (may not work)