Quail With Marsala Sauce Recipes

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

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.

Steps:

• Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
• The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
• To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

Steps:

• In a large skillet, cook the bacon over medium heat until crisp; crumble the bacon and set aside. Drain all but 1 tablespoon bacon fat from the pan. Rub the quail with salt and pepper, and brown them on all sides in the skillet over medium-high heat. Place the quail in a single layer in a 13 × 9-inch casserole. Add the oil and butter to the pan. Over medium heat, add the mushrooms, shallots, and garlic; sauté until the mushrooms begin to release their liquid. Remove the mushrooms from the pan with a slotted spoon and put them in the casserole. Stir the flour into the hot fat in the pan and cook, stirring until the roux begins to bubble and brown (take care not to burn it). Add the broth and Marsala; when the mixture begins to thicken, remove the pan from the heat and whisk in the sour cream. Pour the sauce over the quail and mushrooms. Bake in a 350-degree oven until the sauce is bubbly and quail has cooked through, 15 to 20 minutes. Combine the white rice and wild rice in a bowl and keep warm. Serve the quail on a bed of rice with the Marsala sauce and mushrooms spooned on top.

Steps:

• In a large skillet, cook the bacon over medium heat until crisp; crumble the bacon and set aside. Drain all but 1 tablespoon bacon fat from the pan. Rub the quail with salt and pepper, and brown them on all sides in the skillet over medium-high heat. Place the quail in a single layer in a 13 x 9-inch casserole. Add the oil and butter to the pan. Over medium heat, add the mushrooms, shallots, and garlic; saute until the mushrooms begin to release their liquid. Remove the mushrooms from the pan with a slotted spoon and put them in the casserole. Stir the flour into the hot fat in the pan and cook, stirring until the roux begins to bubble and brown (take care not to burn it). Add the broth and Marsala; when the mixture begins to thicken, remove the pan from the heat and whisk in the sour cream. Pour the sauce over the quail and mushrooms. Bake in a 350-degree oven until the sauce is bubbly and quail has cooked through, 15 to 20 minutes. Combine the white rice and wild rice in a bowl and keep warm. Serve the quail on a bed of rice with the Marsala sauce and mushrooms spooned on top.