Warmed oil in a pan and brown them. Once you have the desired color reserves, and in the same pan t

Warmed oil in a pan and brown them. Once you have the desired color reserves, and in the same pan that we drown a golden onion chopped figs to taste and some garlic cloves. When the garlic and onion are the point, perfumes set a bay leaf and a sprig of fresh thyme.
Then add the quail we had booked and carrot slices. Add salt and pepper set, we give a couple of times and add the marinade liquid, a glass of cabernet vinegar (I recommend you Forvm Forvm Avgvstvs of Cabernet Sauvignon or Cabernet janitorial jobs Sauvignon Gardeny Bay Vinegar), a glass of white wine and a glass of water.
Cover it and let it cook for 30 minutes over medium heat. Be careful that we do not run out liquid, if you can add a short little water. After this time, let it sit a few hours and we have the dish ready.
This wine, made by the Pla de Bages winery Mas Oller (Manresa, Bages) under the rules of organic viticulture with a blend of Syrah (40%), Cabernet Franc (40%) and the rest (20%) with Merlot and Black Picapoll. They give a little aged three months in French oak barrels (new freshmen), which gives the complexity and just round finishes.
On the nose aromas of black fruit chilled accompanied by floral notes (violet purple), janitorial jobs spices (pepper, clove) and balsamic (eucalyptus, licorice) on a background of cocoa and some notes from the small dolcenques aging .
Bernard janitorial jobs Petit aromas accompanied with excellent fine and delicate quail meat perfectly complement the spices marinated with wine and a good balance of flavors with the wine vinegar. In fact, the original recipe does not specify what must be used vinegar, but I already had in mind the wine and why I chose a cabernet sauvignon vinegar.
Hello Ramon, I have already pointed out the recipe. Caps are very well. PS: I had understood that they are in summer. Not? PS: Lo Morenillo :)) learn here had not heard 19 February 2013 20:05
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