Quail Meatloaf On Polenta And Braised Cabbage Recipes

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PARTRIDGES WITH CABBAGE



Partridges with Cabbage image

Provided by Food Network

Categories     main-dish

Time 55m

Number Of Ingredients 8

1 medium cabbage, shredded
2 ounces butter, lard, or bacon fat
1 partridge per person
Salt
Black pepper, freshly ground
1/4 teaspoon paprika
Juniper berries
1/2 pint double cream

Steps:

  • Parboil the shredded cabbage in salted water for 10 minutes. Drain well.
  • In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes.
  • Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes.

BRAISED QUAILS WITH WILD MUSHROOMS



Braised Quails with Wild Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

CRISP QUAIL WITH PINEAPPLE AND GREEN ONION



Crisp Quail with Pineapple and Green Onion image

Provided by Food Network

Categories     appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 20

8 quails, quartered
2 tablespoons plum wine or sherry
2 tablespoons chopped fresh, peeled ginger
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green onion
1 teaspoon salt
1 teaspoon freshly ground white pepper
3/4 cup plum wine or Port
1 tablespoon julienned fresh, peeled ginger
1/2 cup brown stock
1/2 cinnamon stick
1 teaspoon chili oil, recipe follows
Salt and freshly ground white pepper
2 tablespoons (1 ounce) unsalted butter
Peanut oil, for deep-frying
About 1 cup rice flour
6 green onions, trimmed and cut in half lengthwise
1/4 fresh pineapple, cut lengthwise, peeled, trimmed, and cut into 10 thin slices
1 cup peanut, light sesame or olive oil
1/4 cup dried red chile flakes

Steps:

  • Mix the marinade ingredients together. Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
  • Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
  • In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
  • Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
  • Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
  • To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
  • In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
  • Cool. Store in a covered jar and use as needed.

QUAIL MEATLOAF ON POLENTA AND BRAISED CABBAGE



Quail Meatloaf on Polenta and Braised Cabbage image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 8 servings

Number Of Ingredients 35

8 to 10 quail, boned (reserve bones and skin for stock and meat for meatloaf)
1 small onion, chopped
4 garlic cloves, crushed
1 sprig rosemary
1 sprig sage
1/4 cup dry white wine
4 cups water
4 slices white bread
1 cup milk
4 ounces sweet pork sausage, removed from casing
2 eggs
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage, plus 1 or 2 whole sprigs
Salt and freshly ground black pepper
Pinch ground nutmeg
Fresh or storebought breadcrumbs, for coating
4 tablespoons butter, more if needed
2 tablespoons extra-virgin olive oil
1/2 cup chopped shallots
4 cloves garlic, sliced
1 or 2 sprigs fresh rosemary
1/2 cup dry white wine
1/2 cup heavy cream
4 tablespoons butter
1/4 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, sliced
1 medium head savoy cabbage, cut in 1/2-inch julienne
1 cup julienned carrots
Salt and freshly ground black pepper
1/2 cup dry white wine
1 cup polenta, cooked according to package directions (or your favorite method)
Freshly ground black pepper
Extra-virgin olive oil

Steps:

  • To make the quail stock:
  • Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve.
  • To make the meatloaf:
  • Preheat the oven to 400 degrees F.
  • Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour.
  • Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock.
  • Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency.
  • To make the cabbage:
  • Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour.
  • To serve:
  • Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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