Braised Quails with Wild Mushrooms

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 quails, cleaned and trussed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter, plus more if needed
  • Splash oil
  • 1/4 pound bacon, cut into slivers
  • 1 onion, chopped
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Directions

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.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on January 22, 2012

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    This dish is one of the best things I've ever eaten. The sauce is so rich and the birds succulent. I always seem to end up grilling quail with unpredictable results, so this is a wonderful alternative. And it was so easy!!

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  • on December 22, 2011

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    This was great..Juicy....great flavor and easy. I substituted chicken for the quail. I found the veal stock at whole foods.. This was a keeper

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  • on September 25, 2011

    Flag

    Another winner recipe!

    They do not sell quails nor veal stock, so I used cornish hens and beef stock instead.
    My family and I really loved this recipe. It is quite simple to make, very tasty, and anyway, how can anyone go wrong with bacon and onion involved? The sauce is so tasty!

    It took me longer to fry the hens, but they are bigger than quails. I simmered them for 20 minutes like the recipe called for, and it was perfect.

    The only thing I did not care for were the mushrooms, but I'm not fond of them to start with. (I just thought I'd give them another try since it's from Laura. However, someone who values and appreciate mushrooms will surely love them in this recipe.

    people found this review Helpful.
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