Quail and sausage braised with grapes from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 361) by Judy Rodgers

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Notes about this recipe

  • TrishaCP on September 29, 2018

    We made this with chicken thighs and sausage- it was still good but maybe not as great as with the quail. We had seeded black grapes, and de-seeding them was the most time-consuming step for us (when skipping the quail).

  • Breadcrumbs on February 27, 2011

    pgs 361-3 . Despite looking like a complicated dish in the book’s photo, this dish is surprising simple to pull-together and, very tasty indeed. This is the first time I’ve braised with fresh grapes and I’m looking forward to using this technique again as, in my view, the grapes were really the star of the show. My small, sweet-tart Argentinean red grapes were perfect w the quail and sausage making for a truly memorable dish. My only complaint was minor, regarding aesthetics; the red grapes just don’t have enough pigment to stain the quails in that beautiful mahogany color you see in the book’s photo. A fragrant, succulent, saucy dish with tons of flavor thanks in part to the juices rendered by the sausages. The grapes were just scrumptious with the quail and the sausage. This may not have been pretty but what it lacked in beauty, it more than made up for in taste. We’d definitely make this again.

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