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.
STUFFED ROAST QUAIL WITH MUSHROOMS
James Beard Award-winning chef Anne Quatrano is one of the South's most respected chefs. Although she was raised in Connecticut, she attributes her passion for cooking to spending time with her grandmother in the kitchen and summers at her mother's family farm near Cartersville, Georgia. A longtime proponent of sustainability, Anne prides herself on using locally grown seasonal and organic produce, much of which is from her own garden at the same family farm that inspired her as a child, Summerland, where she now resides. She and her husband, chef Clifford Harrison, operate five of Atlanta's most celebrated restaurants. Her food and style of cooking is grounded in perfectly executed technique and the philosophy of using the best quality basic ingredients to produce something spectacular. This recipe is adapted from her beautiful cookbook, also named Summerland, based on a calendar year at her farm. Quail meat is white and delicately flavored. Wild quail will taste stronger and a bit gamier than farm-raised quail.
Provided by Virginia Willis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with salt and pepper. Cook, stirring occasionally, until all the liquid has cooked away and the mushrooms are tender, 5 minutes. Add the bourbon and cook until it has evaporated, 45 to 60 seconds. Transfer to a bowl and refrigerate to cool, 10 minutes. Once cooled, add the ground chicken and herbs. Season with salt and pepper. (To taste and adjust the seasoning, simply zap a teaspoon or so of the mixture in a bowl in the microwave to cook it through. Season with salt and pepper as needed.)
- Heat the oven to 350 degrees F.
- Using a tablespoon, stuff the interior of each quail with the mushroom-chicken mixture. Using kitchen twine, tie the legs of each bird together, and then flip the wingtips under the back of each bird to hold the wings in place. Brush the birds with the melted butter, and then season heartily with salt and pepper. Roast, basting occasionally with the melted butter, until the birds are pale golden brown and the interior of the stuffing registers 165 degrees F when measured with an instant-read thermometer, 30 minutes.
- Switch the oven to broil and place the birds under the broiler to darken the skin, if desired, for 45 to 60 seconds depending on the strength of your broiler. Serve immediately.
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.
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.
BAKED QUAIL WITH MUSHROOMS
Make and share this Baked Quail With Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
- Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
- Remove mushrooms from skillet; set aside.
- Melt ½ cup butter in skillet; brown quail on both sides.
- Remove quail to a 1 ½ quart casserole.
- Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
- Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
- Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
- Serve over rice.
Nutrition Facts : Calories 532.1, Fat 33, SaturatedFat 16, Cholesterol 133.7, Sodium 843.1, Carbohydrate 14.6, Fiber 0.8, Sugar 1.7, Protein 25.9
QUAIL WITH RICE
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. -Lenora Picolet, Dwight, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.
Nutrition Facts : Calories 741 calories, Fat 40g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 50g protein.
HEAVENLY BAKED QUAIL
Oh my gosh! My brother told me how to make this years ago and asked if I would make it for him. We had cleaned some fresh quail and his wife was out of town. I did and was instantly hooked on this meal. We had this like every night for a week and at least once a week after due to the fact we raised quail on the farm at the time.
Provided by nesbitt929
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In frying pan heat about 2 inches of oil.
- Cut each quail in half down the back.
- Wrap bacon piece around each half and secure with toothpicks.
- Dredge in flour and fry in the oil until light brown.
- Drain on paper towel,and place in casserole dish,throw in the onion,bell pepper,and seasonings.Mix the soup with the water and pour over the quail.
- Cover and bake at 350°F about one hour or until done.Pierce quail with fork to check if it is tender.If it is,leave cover off for ten minutes then remove from oven.
- Remove the toothpicks.
- Serve over hot rice or mashed potatoes.
- Good with hot buttered biscuits.
Nutrition Facts : Calories 617.9, Fat 26.8, SaturatedFat 8.3, Cholesterol 103.3, Sodium 1483.6, Carbohydrate 58.9, Fiber 2.8, Sugar 4.1, Protein 33.2
BAKED QUAIL
This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.
Provided by Bone Man
Categories Quail
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 325-degrees F.
- If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
- Lightly rub all the quail, inside and out with the seasoned salt.
- In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
- Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
- Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
- Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
- Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.
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HOW TO COOK QUAIL – BRAISED QUAIL WITH MUSHROOMS
From goodfoodstories.com
4.3/5 (66)Total Time 1 hrCategory Meat MainsCalories 771 per serving
- Heat the olive oil and 1 tablespoon butter in a wide sauté pan or skillet over medium-high heat until the butter is melted and bubbling.
- Add the quail to the pan, breast side down. Cook until browned, about 2-3 minutes, then remove from the pan and set aside.
- Add the mushrooms to the pan in a single layer and cook undisturbed for 3-4 minutes so they can develop a nice, crispy browned texture.
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