Quail With Mushroom Sauce Recipes

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.

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.

MUSHROOM-STUFFED QUAIL

Steps:

• Preheat the oven to 400 degrees F.
• Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
• Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
• Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
• Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

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.

GRILLED QUAIL WITH PORCINI SAUCE

Steps:

• Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
• Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
• Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
• Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
• Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
• Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
• Serve the quail on individual serving plates and spoon the mushroom sauce around them.

BAKED QUAIL WITH MUSHROOMS

Steps:

• Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
• Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
• Remove mushrooms from skillet; set aside.
• Melt ½ cup butter in skillet; brown quail on both sides.
• Remove quail to a 1 ½ quart casserole.
• Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
• Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
• Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
• Serve over rice.

HEAVENLY BAKED QUAIL

Steps:

• In frying pan heat about 2 inches of oil.
• Cut each quail in half down the back.
• Wrap bacon piece around each half and secure with toothpicks.
• Dredge in flour and fry in the oil until light brown.
• Drain on paper towel,and place in casserole dish,throw in the onion,bell pepper,and seasonings.Mix the soup with the water and pour over the quail.
• Cover and bake at 350°F about one hour or until done.Pierce quail with fork to check if it is tender.If it is,leave cover off for ten minutes then remove from oven.
• Remove the toothpicks.
• Serve over hot rice or mashed potatoes.
• Good with hot buttered biscuits.