Recipe courtesy of Laura Calder
Episode: How Grand
Braised Quails with Wild Mushrooms
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
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
  • 1 tablespoon all-purpose flour
  • 1 cup white wine
  • 1 cup veal stock
  • 3/4 pound assorted mushrooms, trimmed and halved (1/4 part trompettes de la mort, 1/4 part chanterelles, and 1/2 part cremini)
  • Small handful chopped fresh parsley leaves

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Cabbage

Recipe courtesy of Matt Armendariz

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Braised Oxtail

Recipe courtesy of Russell Simmons

Braised Cabbage, Carrots and Potatoes

Recipe courtesy of Miriam Garron

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Braised Tri-Tip Roast

Recipe courtesy of Tiffani Thiessen

Braised Cabbage

Recipe courtesy of Michael Symon

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here