Roasted Quail With Brioche And Chorizo Stuffing Recipes

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ROASTED QUAIL WITH WILD MUSHROOMS



Roasted Quail with Wild Mushrooms image

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

1 pound of wild mushrooms, such as chanterelle, hen-of-the-woods, black trumpet, or a mixture
1 teaspoon plus 1 tablespoon olive oil
1 cup white port
10 ounces boneless, skinless chicken breasts, cubed
6 quail livers
2 large egg whites
1/4 cup heavy cream
6 (14-ounce) whole semi-boneless quail
Kosher salt

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.

ROAST QUAIL



Roast Quail image

This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades -- even though I am not normally a fan of marinades, they will work with quail because the birds are so small.

Provided by Hank Shaw

Categories     Appetizer     Main Course

Time 45m

Number Of Ingredients 9

1/4 cup kosher salt
1 quart water
2 bay leaves
4 whole (plucked quail)
Lard, (butter or olive oil)
Salt
2 celery sticks ((optional))
Black pepper
Lemon wedges ((optional))

Steps:

  • If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
  • Preheat your oven to 500°F, or if it doesn't get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
  • When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
  • Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside -- but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
  • When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.

Nutrition Facts : Calories 419 kcal, Carbohydrate 1 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 14286 mg, ServingSize 1 serving

ROASTED QUAIL WITH BRIOCHE AND CHORIZO STUFFING



Roasted Quail with Brioche and Chorizo Stuffing image

If you wish to prepare the sauce ahead of time, simply heat 2 teaspoons of extra-virgin olive oil in a small saucepan, add the shallots, and proceed with the recipe, but do not whisk in the butter. To serve, reheat the sauce in the skillet used to brown the quail, bringing it to a gentle simmer, and stirring with a wooden spoon to scrape up the browned bits on the bottom of the skillet. Whisk in the butter as directed.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 24

3 1/2 cups cubed brioche, cut into 1-inch cubes
3 to 4 tablespoons extra-virgin olive oil
1/4 pound Spanish-style chorizo sausage, finely diced
3 ribs celery, thinly sliced
2 cloves garlic, finely chopped
1 medium onion, chopped
6 to 8 fresh sage leaves, finely chopped
3 dried apricots, chopped
1 large egg, lightly beaten
1 1/2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
About 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note)
8 whole quail
1 shallot, sliced
1/4 cup red wine
1 cup demi-glace or reduced brown chicken stock
6 dried apricots, coarsely chopped
2 tablespoons dried currants
2 tablespoons cold unsalted butter
Wilted Greens, optional, recipe follows
2 tablespoons extra-virgin olive oil
3 shallots, sliced (about 1/2 cup)
1 pound Swiss chard, stems diced, leaves coarsely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
  • Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
  • Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
  • Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
  • For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
  • Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
  • To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
  • Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.

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