Best Quail Meatloaf On Polenta And Braised Cabbage Recipes

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BRAISED CABBAGE



Braised Cabbage image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 5 cups

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
6 slices bacon, cut into 1-inch strips
1 small onion, sliced
2 bay leaves
Salt and freshly ground black pepper
1 large head cabbage, cored and thinly sliced or shredded
1 bottle beer

Steps:

  • In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
  • Remove the bay leaves and serve immediately.

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.

BRAISED CABBAGE



Braised Cabbage image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
4 pounds red cabbage, cut into julienne
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ginger powder
Salt and pepper, to taste
A few gold leaves, for decoration (optional - available at specialty stores)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a heavy casserole. Add peanut oil. Saute the red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
  • Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350 degree oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

GRILLED QUAIL WITH PORCINI SAUCE



Grilled Quail With Porcini Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

4 quails
3 cloves garlic, minced
2 tablespoons fresh rosemary leaves
1/4 cup plus 1 tablespoon olive oil
Juice 1/2 lemon
1 ounce dried porcini
3 cups hot water
1 tablespoon butter
3 tablespoons prosciutto, minced
4 large fresh mushroom caps, sliced
Dash lemon juice
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
  • Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
  • Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
  • Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
  • Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
  • Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
  • Serve the quail on individual serving plates and spoon the mushroom sauce around them.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 46 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1624 milligrams, Sugar 1 gram, TransFat 0 grams

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