Best Roasted Quail With Wild Mushrooms Recipes

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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

MUSHROOM-STUFFED QUAIL



Mushroom-Stuffed Quail image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 27

8 (3 1/2 ounce) boned quail
2 tablespoons Creole seasoning
Mushroom Stuffing, recipe follows
4 tablespoons melted butter
Truffle Sauce, recipe follows
2 tablespoons olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
2 pounds assorted mushrooms, such as button, shiitake, wood ear, and chanterelles, stems trimmed and roughly chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 cup packed grated Parmesan
1/4 cup fine bread crumbs
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 cup white wine
1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
  • Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
  • Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
  • Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
  • In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

STUFFED ROAST QUAIL WITH MUSHROOMS



Stuffed Roast Quail with Mushrooms image

James Beard Award-winning chef Anne Quatrano is one of the South's most respected chefs. Although she was raised in Connecticut, she attributes her passion for cooking to spending time with her grandmother in the kitchen and summers at her mother's family farm near Cartersville, Georgia. A longtime proponent of sustainability, Anne prides herself on using locally grown seasonal and organic produce, much of which is from her own garden at the same family farm that inspired her as a child, Summerland, where she now resides. She and her husband, chef Clifford Harrison, operate five of Atlanta's most celebrated restaurants. Her food and style of cooking is grounded in perfectly executed technique and the philosophy of using the best quality basic ingredients to produce something spectacular. This recipe is adapted from her beautiful cookbook, also named Summerland, based on a calendar year at her farm. Quail meat is white and delicately flavored. Wild quail will taste stronger and a bit gamier than farm-raised quail.

Provided by Virginia Willis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon pure olive oil
4 ounces mixed mushrooms (such as white button, cremini, chanterelle, morel, and shiitake), chopped
1 shallot, very finely chopped
Coarse kosher salt and freshly ground black pepper
2 tablespoons bourbon or brandy
8 ounces ground chicken
1 tablespoon chopped fresh herbs, such as parsley, thyme, and chives
8 semiboneless quail (about 4 ounces each, or 2 pounds total)
2 tablespoons unsalted butter, melted

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with salt and pepper. Cook, stirring occasionally, until all the liquid has cooked away and the mushrooms are tender, 5 minutes. Add the bourbon and cook until it has evaporated, 45 to 60 seconds. Transfer to a bowl and refrigerate to cool, 10 minutes. Once cooled, add the ground chicken and herbs. Season with salt and pepper. (To taste and adjust the seasoning, simply zap a teaspoon or so of the mixture in a bowl in the microwave to cook it through. Season with salt and pepper as needed.)
  • Heat the oven to 350 degrees F.
  • Using a tablespoon, stuff the interior of each quail with the mushroom-chicken mixture. Using kitchen twine, tie the legs of each bird together, and then flip the wingtips under the back of each bird to hold the wings in place. Brush the birds with the melted butter, and then season heartily with salt and pepper. Roast, basting occasionally with the melted butter, until the birds are pale golden brown and the interior of the stuffing registers 165 degrees F when measured with an instant-read thermometer, 30 minutes.
  • Switch the oven to broil and place the birds under the broiler to darken the skin, if desired, for 45 to 60 seconds depending on the strength of your broiler. Serve immediately.

BAKED QUAIL WITH MUSHROOMS



Baked Quail With Mushrooms image

Make and share this Baked Quail With Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 quail, cleaned
2 tablespoons butter
1/2 lb fresh mushrooms, sliced
1/2 cup butter
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
2 cups chicken broth
1/2 cup sherry wine
hot cooked rice

Steps:

  • Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
  • Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
  • Remove mushrooms from skillet; set aside.
  • Melt ½ cup butter in skillet; brown quail on both sides.
  • Remove quail to a 1 ½ quart casserole.
  • Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
  • Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
  • Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
  • Serve over rice.

Nutrition Facts : Calories 532.1, Fat 33, SaturatedFat 16, Cholesterol 133.7, Sodium 843.1, Carbohydrate 14.6, Fiber 0.8, Sugar 1.7, Protein 25.9

BREAST OF QUAIL WITH WILD MUSHROOMS



Breast of Quail With Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, main course

Time 50m

Yield 2 servings

Number Of Ingredients 14

4 fresh quail
2 tablespoons butter
2 ounces dry vermouth
1 cup veal stock
1 cup chicken stock
2 ounces heavy cream, boiled for 1 minute
4 ounces wild mushrooms, washed, dried and diced
1/2 teaspoon chopped shallots
8 quail eggs, boiled and peeled
1/2 cup heavy cream
2 pieces puff pastry, about 3 by 2 inches
1 teaspoon chopped chives
2 ounces tender young green beans, cooked al dente
2 tablespoons diced tomatoes, peeled and seeded

Steps:

  • Preheat oven to 450 degrees. Remove legs and thighs from quail. Reserve the breast on the carcass for roasting later. Brown the legs and thighs in the butter.
  • Pour off the cooking fat and add an ounce of dry vermouth, veal and chicken stock. Reduce for five minutes or until the consistency is thick and syrupy.
  • Strain the sauce. Pour half the sauce into a saucepan and add the boiled cream. Reserve remaining sauce.
  • Dice the mushrooms. Melt the remaining butter in a saucepan and saute the mushrooms with the shallots. Add the remaining ounce of vermouth and the heavy cream. Bring to a boil. Add half the chopped chives and set aside.
  • Roast the quail laying the breast side down and cook for five minutes on each side, turning once. Remove from oven and when cool enough to handle, bone the breasts.
  • Place the bottom halves of the puff pastry rectangles in the center of two dinner plates. Spoon the mushroom mixture on top. Arrange the four quail breast around to form four corners of a square. Carefully pour the two sauces (one light, one dark) around to form a pattern, without mixing the sauces together.
  • Arrange the quail eggs on the dark sauce and garnish the light sauce with the beans, remaining chives and diced tomatoes. Put the caps of puff pastry on top of the mushroom mixture and serve.

Nutrition Facts : @context http, Calories 1152, UnsaturatedFat 40 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 39 grams, Sodium 707 milligrams, Sugar 8 grams, TransFat 0 grams

QUAIL IN MUSHROOM GRAVY



Quail in Mushroom Gravy image

We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

3/4 cup all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon pepper
6 quail (1/3 to 1/2 pound each)
1/2 cup butter
1/2 pound fresh mushrooms, sliced
2 cups chicken broth
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
Hot cooked noodles, optional

Steps:

  • Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.

Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

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.

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