Breast Of Quail With Wild Mushrooms Recipes

QUAIL WITH MUSHROOM SAUCE

Steps:

• In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.

ROASTED QUAIL WITH WILD MUSHROOMS

Steps:

• To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
• In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
• In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
• Preheat the oven to 325°F. Season the quail inside and out with salt.
• Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
• Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.

BRAISED QUAILS WITH WILD MUSHROOMS

Steps:

• Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
• Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes.
• Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley.
• When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.

BREAST OF QUAIL WITH WILD MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Remove legs and thighs from quail. Reserve the breast on the carcass for roasting later. Brown the legs and thighs in the butter.
• Pour off the cooking fat and add an ounce of dry vermouth, veal and chicken stock. Reduce for five minutes or until the consistency is thick and syrupy.
• Strain the sauce. Pour half the sauce into a saucepan and add the boiled cream. Reserve remaining sauce.
• Dice the mushrooms. Melt the remaining butter in a saucepan and saute the mushrooms with the shallots. Add the remaining ounce of vermouth and the heavy cream. Bring to a boil. Add half the chopped chives and set aside.
• Roast the quail laying the breast side down and cook for five minutes on each side, turning once. Remove from oven and when cool enough to handle, bone the breasts.
• Place the bottom halves of the puff pastry rectangles in the center of two dinner plates. Spoon the mushroom mixture on top. Arrange the four quail breast around to form four corners of a square. Carefully pour the two sauces (one light, one dark) around to form a pattern, without mixing the sauces together.
• Arrange the quail eggs on the dark sauce and garnish the light sauce with the beans, remaining chives and diced tomatoes. Put the caps of puff pastry on top of the mushroom mixture and serve.

STUFFED ROAST QUAIL WITH MUSHROOMS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with salt and pepper. Cook, stirring occasionally, until all the liquid has cooked away and the mushrooms are tender, 5 minutes. Add the bourbon and cook until it has evaporated, 45 to 60 seconds. Transfer to a bowl and refrigerate to cool, 10 minutes. Once cooled, add the ground chicken and herbs. Season with salt and pepper. (To taste and adjust the seasoning, simply zap a teaspoon or so of the mixture in a bowl in the microwave to cook it through. Season with salt and pepper as needed.)
• Heat the oven to 350 degrees F.
• Using a tablespoon, stuff the interior of each quail with the mushroom-chicken mixture. Using kitchen twine, tie the legs of each bird together, and then flip the wingtips under the back of each bird to hold the wings in place. Brush the birds with the melted butter, and then season heartily with salt and pepper. Roast, basting occasionally with the melted butter, until the birds are pale golden brown and the interior of the stuffing registers 165 degrees F when measured with an instant-read thermometer, 30 minutes.
• Switch the oven to broil and place the birds under the broiler to darken the skin, if desired, for 45 to 60 seconds depending on the strength of your broiler. Serve immediately.

SAUTEED QUAIL WITH SHIITAKE PORT SAUCE

Steps:

• Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.
• Preheat oven to 300°F. Line a plate with wax paper.
• Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.
• Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter. Heat fat until foam begins to subside and sauté quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in oven.
• In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
• On a cutting board halve quail and stir any quail juices from pan and board into sauce.

QUAIL IN MUSHROOM GRAVY

Steps:

• Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.

BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Prepare the quail and set aside.
• Cook the wild rice and drain.
• Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
• Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
• Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
• When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.