Braised Quails with Wild Mushrooms

Name: Braised Quails with Wild Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: french
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

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Braised Quails with Wild Mushrooms

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

536

Total Fat

36

Saturated Fat

12

Carbohydrates

14

Dietary Fiber

4

Sugar

4

Protein

28

Cholesterol

117

Sodium

905

Total: 1 hr
Prep: 15 min
Cook: 45 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

536

Total Fat

36

Saturated Fat

12

Carbohydrates

14

Dietary Fiber

4

Sugar

4

Protein

28

Cholesterol

117

Sodium

905

Total: 1 hr
Prep: 15 min
Cook: 45 min

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.