"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Drunken Quail Recipe

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This recipe for Drunken Quail, by , is from The Pou/Perino Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 whole quail split down the back (butterfly)
1 pt. heavy cream
2 sticks butter
5 tbsp. flour
1 sm. onion finely chopped
1 lb. cleaned, sliced mushrooms
2 cloves garlic finely chopped
1/4 c. parsley finely chopped
4 c. chicken stock
2 c. cabernet or dry red wine
1 lb. bow tie pasta
salt, pepper and cayenne to taste
French or garlic bread sliced

Directions:
Directions:
Melt 1 and 1/2 of the 2 sticks of butter in a large Dutch oven on med high heat. Brown all quails on both sides remove set aside and cover. Add flour to butter whisking together to make a light brown roux. Reduce heat and add onion and mushroom and cook until soft. Add garlic, wine and chicken stock, stirring constantly to incorporate roux. Let mixture come back to a very slow boil and simmer for 15 minutes stirring often. The sauce will have a rosy color to it. Taste and add some seasoning here but not too much. Place quail and dripping back into Dutch oven and simmer for 30 minutes stirring so as not to stick. While the quail are simmering follow the directions on the packet and begin cooking the pasta. Check the quail for tenderness but not too tender so they are falling apart (about 25 to 30 minutes). Remove quail to a platter, cover in foil and keep warm using a hot plate or oven preheated and set at 250. At this point incorporate the cream and remaining 1/2 stick of butter in to the Dutch oven stirring constantly and bring back up to a slow boil. Simmer for 10 minutes. Check thickness of sauce...if too thick add more chicken stock if not thick enough add a little more roux. Taste and adjust seasoning if necessary. Turn off fire and stir in the cooked, drained pasta to the Dutch oven. Pour pasta and sauce out on a large deep serving platter and arrange quail on platter for serving. Sprinkle parsley on top. Serve with lightly toasted French bread or garlic bread.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hrs
Personal Notes:
Personal Notes:
Can substitute two fresh rabbit cut into fours or about five Cornish hens or eight to ten chicken pieces for the quail.

 

 

 

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