QUAIL WITH MUSHROOM SAUCE
"This golden quail is so moist and tender," remarks Joelann Sygo of Gaylord, Michigan. "The rich cream sauce, dotted with onions and mushrooms, complements the bird nicely."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 392 calories, Fat 24g fat (13g saturated fat), Cholesterol 122mg cholesterol, Sodium 367mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
MUSHROOM-STUFFED QUAIL
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
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.
QUAIL IN MUSHROOM GRAVY
We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
ROASTED QUAIL WITH WILD MUSHROOMS
Provided by Anne Stiles Quatrano
Categories Food Processor Mushroom Poultry Sauté Dinner Quail Fall Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
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.
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13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 4, 2023Category Dinner, Recipe Roundup
- Buttermilk Fried Quail. Buttermilk-fried quail is an exquisite dish that will tantalize your tastebuds with its perfect combination of light yet rich flavors.
- Southern Fried Quail. If you’re a fan of soul food, prepare to take your taste buds to new heights with this delightful dish! You get an amazing blend of sweet and savory flavors, making this a meal like no other.
- Oven Roasted Quail. Oven-roasted quail is the kind of dish everyone wants seconds of. Not only does this savory treat satisfy avid meat eaters, but the addition of zesty spices provides an extra kick you’ll love.
- Grilled Quail with South Carolina Barbecue Sauce. Are you looking for a tasty new twist on a barbecue classic? Then try out this delectable grilled quail recipe!
- Butterflied Quail with an Orange, Cumin, and Brown Sugar Glaze. Between the gamey meat, citrus, and warm cumin, this recipe packs a punch of flavor that’s truly unforgettable.
- BBQ Quail, Southwest Style. Packed with sage, onions, and chiles, each bite of this southwestern quail is bound to leave you drooling. You’ll love the exotic flavor sensation, and the tender meat is to die for.
- Slow Cooker Quail Tacos. Quail tacos are a unique way to liven up your dinner table. And with the help of a slow cooker, these babies can become a delicious reality with little to no work on your end.
- Crockpot Quail. If you’re in the market for an exquisite dish that’s guaranteed to impress, this one has all the zingy flavors you’ll need. From the tender onions to the bright white wine and salty Parmesan cheese, you’ll love this simple Crock Pot Quail.
- Stuffed Quail. Tart, lemony figs with salty goat cheese and gamey quail is about as decadent as dinner gets. The walnuts provide buttery crunch and nuttiness, while the honey ensures every forkful is loaded with syrupy richness.
- Braised Quail with Mushrooms. Braised quail with mushrooms is a sensory delight that’s perfect for any occasion. The mix of earthy mushrooms, succulent quail, and rich sauce creates a truly unique flavor experience.
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