Main Dishes: braised quail with pomegranate

This recipe will make you bring to the table of quail braised beef served withpomegranate seeds, which not only liven up the look of the dish, during this Christmas menu are perfect for the red color to their reputation as a natural charm. In this recipeare the finishing touches that give more vitality and flavor to the dish, but if you find you can safely consider them optional, serving a further interesting variant of quail in the pan.

Ingredients for the braised quail with pomegranate (serves 4):

* 4 quail clean
     * 250 g beef stock
     * a glass of white wine
     * 50 g butter
     * celery, carrot, onion
     * laurel
     * 2 pomegranates
     * flour
     * salt
     * pepper

Preparation:

Smells clean cut into pieces and tied the legs of the quail. Founded almost all the butter in a pan and put to roast the quail for 5 minutes, or until they are browned.Season with salt and pepper.

Add the wine, let evaporate for a minute and put in casserole smells into cubes andtwo bay leaves. Also paid half of the broth and let cook again, adding broth as it dries.In total, the quail will cook for 25 minutes.

Remove the quail from the pan, put them in hot and add the remaining butter to thegravy, add a teaspoon of flour and stir until you have a sauce.

Squeeze the juice of a pomegranate and shelled the second, then pour the juice to the cooking, away from heat and also the grains. Mix, pour over quail and serve.