Wednesday, October 27, 2010

Pan Roasted Quail with Wild Mushroom Sauce

Modified from William-Sonoma: London

  • 8 tbs olive oil
  •  zest of 1 lemon
  • 2 tbs lemon juice
  • 1 shallot, sliced thinly
  • 2 fresh flat-leaf parsley
  • fresh ground pepper
  • 2 quail, cut in half
  • 10 oz wild mushrooms cleaned and trimmed
  • 2 shallots finally chopped
  • 1 clove garlic, finely chopped
  • sea salt
  • 1/2 c dry vermouth or dry white wine
  • 1 c chicken stock
  • 1/4 c chopped fresh flat-leaf parsley
  • 1 teaspoon chopped thyme
  • 2 tbs unsalted butter, diced



Stir together 3 tbs of olive oil, lemon zest, lemon juice, shallot, parsley, and pinch of pepper.  Marinate quail halves in refrigerator for at least 1 hour and up to 3.


Thickly slice or halve mushrooms if they are large.  in a large wide pan, warm 2 tablespoons of olive oil.  add shallots, garlic and cook until soft, about 3 min.  raise heat to medium, add mushrooms, season with salt and pepper to taste.  Cook until the mushrooms have softened slightly.  pour in vermouth and boil until reduced to a few tablespoons, about 5 minutes.  Add chicken stock, chopped parsley, and thyme.  boil until the liquid has reduced by half, about 5 minutes.   Stir in butter and salt and pepper to taste.  Keep warm over low heat while you prepare the quail. 


In wide frying pan, heat remaining 3 tbs of olive oil.  Remove Quail from marinade, pat dry and season lightly with salt.  In pan, cook until golden, about 2 minutes.  Turn and cook until the juices run clear when cut with a knife, about another 2-3 minutes. 

Place quails on plates and spoon sauce over the birds. 

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