QUAIL IN POMEGRANATE SAUCE


• 8 quail, rinsed
• 2 Tablespoons butter
• 3 Tablespoons olive oil
• 1 medium onion peeled and shopped
• 1 tomato peeled, seeded, and chopped
• Leaves from 4 springs parsley, finely chopped
• 2 cups chicken stock
• Seeds of 5 pomegranates, about 4 cups
• Salt and pepper


Pat quail dry with a paper towel and tie legs together. Melt the butter in a Big Green Egg Dutch Oven, sauté the quail.

Remove quail from the Dutch Oven; add the onions and cook for 20 minutes. Add tomatoes and parsley. Cook 3 more minutes.

Deglaze Dutch Oven with stock and add pomegranate seeds. Add quail to Dutch Oven; cook about 15 minutes. Remove quail from Dutch Oven. 

Strain sauce. Return to Dutch Oven and reduce for about 30 minutes. Return quail to Dutch Oven to warm. 

Set the EGG for indirect cooking at 350°F/177°C.