Butter Braised Quail With Carrots And Soy Recipes

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BRAISED QUAIL WITH VEGETABLES & GRAVY



Braised Quail with Vegetables & Gravy image

This preparation is a little trouble, but definitely worth the time! The quail will be succulent and the vegetables delicious. This is a great dish to introduce to your friends who are convinced that they don't like the taste of any type of wild game. This recipe was inspired by a 1999 recipe that appeared in The Ultimate...

Provided by David Reeves

Categories     Other Main Dishes

Time 1h40m

Number Of Ingredients 27

QUAIL & VEGETABLES
6 - 8 slice bacon
12 dressed quail
cavender's all-purpose greek seasoning
1 tsp kosher salt
1/2 tsp fresh ground pepper
2/3 c all purpose flour
1/4 c olive oil
2 large, yellow onions - rough chopped
1 large, red bell pepper - cored and rough chopped
4 stalk(s) celery - cut into 2" pieces
3 large carrots - peeled and cut into 2" pieces
2 1/2" c chicken stock
1/4 c molasses
2 Tbsp worcestershire sauce
1 Tbsp fresh lemon juice
1 tsp garlic powder
1/2 c dry white wine
8 oz fresh, sliced mushrooms
GRAVY
bacon grease
all purpose flour
kosher salt
fresh ground pepper
2 Tbsp cream of mushroom soup, undiluted
whole milk
1 - 3 Tbsp dry white wine (if needed)

Steps:

  • 1. Fry bacon until crisp in a cast iron skillet. Render out all of the fat and save bacon for another use.
  • 2. While bacon is frying combine the salt, pepper and flour together in a bowl. Sprinkle each quail liberally with Cavender's seasoning, dredge in the flour mixture, shake off excess and brown each bird well in the bacon grease. Set quail aside on paper towels.
  • 3. Allow the bacon grease to cool slightly; then whisk in an equal portion of flour, stirring constantly over medium heat until the roux is browned the color of peanut butter; add salt, pepper and soup, stirring until incorporated; now add an equal portion of milk, whisking vigorously until all of the lumps are gone. If the gravy is too thick, thin with the white wine a tablespoon at a time, and fully incorporate. Taste for seasonings and pour into a container, keeping it warm.
  • 4. Pour olive oil into a #12 cast iron Dutch Oven (outdoors) or a large round French Oven like Le Creuset (indoors) and heat oil over medium heat. Add the next 4 ingredients and sweat vegetables about 10 minutes, stirring occasionally.
  • 5. Add quail to the pot. Mix together the chicken stock and next 4 ingredients, pouring over the quail and vegetables. Bring to a boil, COVER, reduce heat and simmer for 30 minutes.
  • 6. Stir mixture and add the white wine and mushrooms. RE-COVER and simmer for an additional 30 minutes.
  • 7. While the quail are braising, cook basmati rice, bake a batch of your favorite biscuits, and make sure the gravy is hot.
  • 8. Serve two quail per person on top of the rice, and spoon the mushroom gravy on the hot bisuits. A green salad or balsamic green beans will complete this hearty meal.

BUTTER-BRAISED QUAIL WITH CARROTS AND SOY



Butter-Braised Quail With Carrots and Soy image

Provided by Mark Bittman

Categories     dinner, easy, quick, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

6 tablespoons butter
8 quail, patted dry and left whole
1 pound carrots, trimmed and cut into bite-size pieces (or use baby carrots)
1/2 cup not-too-dry white wine, stock or water
1 tablespoon soy sauce

Steps:

  • Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high. Brown quickly on each side, for a total of about 5 minutes. Stir in carrots, then turn heat to medium-low and cover.
  • Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time. Remove cover and put birds and carrots on a platter; keep warm.
  • Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2. Turn off heat; stir in soy sauce. Spoon sauce over birds and serve immediately.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 21 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 18 grams, Sodium 417 milligrams, Sugar 6 grams, TransFat 1 gram

BRAISED QUAIL WITH POBLANO CHILES, SAFFRON, AND CHORIZO



Braised Quail with Poblano Chiles, Saffron, and Chorizo image

Categories     Pepper     Tomato     Braise     Sausage     Quail     Saffron     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 19

1/2 cup chicken broth or water
1 teaspoon saffron threads
2 onions
4 garlic cloves
2 Spanish chorizo links (about 6 ounces total)
2 large vine-ripened tomatoes
6 whole jumbo quail (6 to 8 ounces each)
freshly ground black pepper
2 teaspoons unsalted butter
2 teaspoons corn or canola oil
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1 large or 2 small fresh or dried bay leaves
2 fresh poblano chiles
1/3 cup packed fresh cilantro leaves
Accompaniments:
lime wedges
polenta or rice

Steps:

  • Preheat oven to 325°F.
  • In a small bowl combine broth or water and saffron.
  • Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices. Peel tomatoes *(see below) and seed. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.
  • With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat quail dry and season with pepper and salt. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.
  • In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
  • Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising, roast and peel poblanos . Wearing rubber gloves, cut chiles into thin strips. Chop cilantro.
  • Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.
  • Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.
  • To peel tomatoes:
  • Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.

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