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Recipe: Quail And Mushrooms
Similar Categories: Quail, Mushrooms
4 Servings
6 oz Chopped bacon
1/4 c Flour
1 1/2 c Chopped onions
3 c Assorted Exotic mushrooms
(such as shiitakes; oysters
-or hedgehogs)
1 tb Chopped garlic
1/2 c Dry sherry
1 c Peeled; seeded, chopped
-tomatoes
2 c Chicken stock
8 Quail - (4 oz ea);
-breastbone removed,
And split down the back
Salt; to taste
Cayenne pepper; to taste
Freshly ground black pepper;
-to taste
1 tb Fresh lemon juice
1 tb Chopped parsley
In a large skillet, over medium heat, fry the bacon until crispy, about 3
to 4 minutes. Using a slotted spoon, remove the bacon and drain on a
paper-lined plate. Set the bacon aside. Stir the fat into the flour and
make a medium-brown roux, the color of peanut butter, by stirring
constantly for 8 to 10 minutes. Stir in the onions and saute for 3 minutes,
or until the vegetables start to wilt. Add the mushrooms and continue to
cook for 2 minutes. Season with salt, pepper, and cayenne. Add the garlic
and sherry and cook for 2 minutes. Stir in the tomatoes and chicken stock
and bring the liquid to a boil. Season the quail with salt, pepper, and
cayenne. Add the quail to the mixture and simmer for 30 minutes, basting
the quail every 10 minutes. Stir in the lemon juice and parsley. Serve the
quail with the Jerusalem Artichokes And Potato Au Gratin and garnish with
the reserved crispy bacon.
6 oz Chopped bacon
1/4 c Flour
1 1/2 c Chopped onions
3 c Assorted Exotic mushrooms
(such as shiitakes; oysters
-or hedgehogs)
1 tb Chopped garlic
1/2 c Dry sherry
1 c Peeled; seeded, chopped
-tomatoes
2 c Chicken stock
8 Quail - (4 oz ea);
-breastbone removed,
And split down the back
Salt; to taste
Cayenne pepper; to taste
Freshly ground black pepper;
-to taste
1 tb Fresh lemon juice
1 tb Chopped parsley
In a large skillet, over medium heat, fry the bacon until crispy, about 3
to 4 minutes. Using a slotted spoon, remove the bacon and drain on a
paper-lined plate. Set the bacon aside. Stir the fat into the flour and
make a medium-brown roux, the color of peanut butter, by stirring
constantly for 8 to 10 minutes. Stir in the onions and saute for 3 minutes,
or until the vegetables start to wilt. Add the mushrooms and continue to
cook for 2 minutes. Season with salt, pepper, and cayenne. Add the garlic
and sherry and cook for 2 minutes. Stir in the tomatoes and chicken stock
and bring the liquid to a boil. Season the quail with salt, pepper, and
cayenne. Add the quail to the mixture and simmer for 30 minutes, basting
the quail every 10 minutes. Stir in the lemon juice and parsley. Serve the
quail with the Jerusalem Artichokes And Potato Au Gratin and garnish with
the reserved crispy bacon.
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