PAN ROASTED PHEASANT, OR QUAIL 1964 ITALIAN
this is the way I do it for those tiny partridge that are brought home after a three day hunting trip.
Provided by andypandy
Categories Wild Game
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat dry birds.
- Trim away dark skin around neck area.
- Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
- Takes about 10 minutes.
- Sprinkle with salt and pepper as they cook, just lightly.
- Pour off all fat.
- Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
- Sprinkle with garlic and herbs.
- Stir in brandy, stock.
- Cook 4 minutes uncovered over med.
- heat.
- Scraping all the bits off the bottom of pan.
- Lower heat to low cover the pan and cook 8 more minutes.
- Add the wine turning the birds over to moisten all.
- Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
- and done, another 10 minutes.
- Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.
Nutrition Facts : Calories 310.9, Fat 21.8, SaturatedFat 4.8, Cholesterol 79.3, Sodium 72.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.5, Protein 21.1
PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
QUAIL OR PARTRIDGE OR ROCK CORNISH HENS WITH RASPBERRY SAUCE
Quail, partridge or rock Cornish hens can be used in this special recipe. Although the quail are much smaller than partridge, they take the same time to cook.
Provided by Olha7397
Categories Quail
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare Rich Brown Stock: In a heavy saucepan, melt butter and stir in carrot, onion and garlic; cook over medium low heat until soft.
- Add bouillon, celery and herbs and simmer, uncovered, until stock is reduced to 1/2 cup, about 1 to 2 hours. Skim surface to remove foam as necessary. Season with salt and pepper to taste and strain through a sieve. Makes 1/2 cup.
- Truss birds with string to hold wings and legs close to the body.
- In a heavy frypan, melt butter and sauté birds over medium high heat until browned on all sides. Place birds in a large casserole dish.
- Pour off butter from frypan and add vinegar and brandy to pan; bring to a boil and stir to scrape up brown bits from bottom; add juice from raspberries and boil until reduce by half. Add Rich Brown Stock and simmer sauce for 2 minutes. (Recipe may be prepared in advance to this point.).
- Pour 1/2 cup hot sauce over birds. Cook, covered, in 375°F oven for 35 minutes (50 minutes for Cornish hens).
- Stir cornstarch and water mixture into remaining hot raspberry sauce, bring to a boil and cook for 1 minute. Just before serving, stir in raspberries. Use quail cooking juices to thin syrup if necessary.
- Remove string from birds (cut Cornish hens in half) and arrange on a hot serving platter on top of a bed of Saffron rice with Currants. Ladle sauce over birds until glazed and pass remaining sauce separately. Makes 6 servings. For Saffron Rice with Currants and Snow Peas go to search for the recipe.
- Canadian Living the Merry Christmas Cookbook Special.
Nutrition Facts : Calories 695, Fat 37.9, SaturatedFat 14.4, Cholesterol 193.2, Sodium 3734.6, Carbohydrate 33.4, Fiber 4.7, Sugar 25.1, Protein 47.2
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