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.
ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 500°F.
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
- In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.
QUAIL WITH POMEGRANATE JUS
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes between you and an elegant, delicious meal that's sure to impress.
Categories Gourmet Christmas Poultry Quail Pomegranate Fruit Game Marinate Dinner Fall Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) or 4 (main course) servings
Number Of Ingredients 9
Steps:
- Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
- Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
- Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
- Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
- To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.
BRAISED QUAIL
A recipe I found in one of my son's cookbooks. I've got 6 jumbo quail in the freezer and plan to make this soon. It looks simple which is how I like my quail! The recipe really didn't give cooking times or quantities of herbs etc but that's ok with me! So, I have put zero in cooking time!
Provided by JustJanS
Categories Quail
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the quail and pat dry.
- Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic.
- Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine.
- Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done.
- Serve with polenta and a salad of radiccio or rocket if you want to.
Nutrition Facts : Calories 424, Fat 26.5, SaturatedFat 6.5, Cholesterol 124.3, Sodium 90, Carbohydrate 2, Sugar 0.6, Protein 32.2
More about "leslie revsins braised quail with juniper bayberry and pomegranates recipes"
BRAISED QUAIL RECIPE - HANK SHAW'S GREEK BRAISED QUAIL
Web Nov 3, 2021 This recipe has All Things Greek in it: Lemon, garlic, artichokes, olive oil, oregano, parsley, white wine. The beauty of Greek food is how skilled that country’s …
From honest-food.net
5/5 (7)Total Time 1 hr 45 minsCategory Appetizer, Lunch, Main CourseCalories 625 per serving
From honest-food.net
5/5 (7)Total Time 1 hr 45 minsCategory Appetizer, Lunch, Main CourseCalories 625 per serving
HELEN CHESNUT'S GARDEN NOTES: HOW TO PRUNE YOUR 'EVERBEARING ...
Web Mar 23, 2022 1 / 1 Fall Gold raspberries bearing the second, late summer crop at the end of August. HELEN CHESNUT
From timescolonist.com
From timescolonist.com
ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL) - BIGOVEN
Web Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over …
From bigoven.com
From bigoven.com
SPLIT QUAIL WITH JUNIPER BERRIES AND GIN – TEXAS MONTHLY
Web Divide all ingredients in half, and cook in 2 batches. Melt butter in 2 large skillets. When it foams, add shallots and quail. Sauté quail 2 to 3 minutes on each side over medium …
From texasmonthly.com
From texasmonthly.com
ROASTED POMEGRANATE QUAIL - KATY'S FOOD FINDS
Web May 28, 2020 Preheat the oven to 200°C. If you are cooking the Quail later in the day: Marinate the quail as above but instead of leaving on the bench for 30 minutes, cover …
From katysfoodfinds.com
From katysfoodfinds.com
QUAIL BRAISED WITH JUNIPER BERRIES AND PANCETTA RECIPE - EAT YOUR …
Web Save this Quail braised with juniper berries and pancetta recipe and more from The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
10 JUNIPER BERRY RECIPES YOU’LL LOVE TRYING - INSANELY GOOD
Web Jun 14, 2022 This salmon dish is so simple. It only requires five ingredients and it’s done in 25 minutes. You can’t beat that! This salmon is oven-steamed in a delicious lime, butter, …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
LESLIE REVSINS BRAISED QUAIL WITH JUNIPER BAYBERRY AND …
Web Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and …
From homeandrecipe.com
From homeandrecipe.com
QUAIL, SLOWLY BRAISED WITH JUNIPER BERRIES AND PANCETTA RECIPE | EAT ...
Web Save this Quail, slowly braised with juniper berries and pancetta recipe and more from Under the Tuscan Sun to your own online collection at EatYourBooks.com. Toggle …
From eatyourbooks.com
From eatyourbooks.com
QUAIL RECIPES - NYT COOKING
Web Browse and save the best quail recipes on New York Times Cooking. ... Quail Stuffed With Pomegranate Florence Fabricant. 1 hour. Grilled Quail ... 1 hour 30 minutes. Leslie …
From cooking.nytimes.com
From cooking.nytimes.com
PRUNING RASPBERRIES WITH LILY BELISLE — RED WAGON PLANTS
Web Apr 10, 2021 Pruning Raspberries with Lily Belisle. Many trees, shrubs, vines and brambles benefit from annual pruning. Many plants have their own preferred way to be …
From redwagonplants.com
From redwagonplants.com
HOW TO PRUNE EVERBEARING RASPBERRIES - WALDEN EFFECT
Web The rule of thumb is to leave four or five of the thickest canes per linear foot of row. The photo above is a before and after shot of this last step in pruning our raspberry patch. …
From waldeneffect.org
From waldeneffect.org
LESLIE REVSIN'S BRAISED QUAIL WITH JUNIPER, BAYBERRY AND …
Web Jul 31, 2015 Ingredients 12 quail Coarse salt 20 bayberry leaves or 6 bay leaves 3 cloves garlic, cut in quarters 1 tablespoon juniper berries, crushed ¼ teaspoon whole white …
From diningandcooking.com
From diningandcooking.com
You'll also love