Yield:
about 2 to 3 cups
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 1 pound wild mushrooms, cleaned, stemmed, and chopped
  • 1/4 cup minced shallots
  • 2 tablespoons minced garlic
  • 1 cup port wine
  • Salt and black pepper
  • 1 deboned quail, carcass remove and skin in tact

Directions

In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside.

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