Best 13 Grilled Quail With Porcini Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Get ready to embark on a culinary adventure with our comprehensive guide to preparing grilled quail with a sumptuous porcini sauce. This dish promises an exquisite blend of flavors that will tantalize your taste buds and leave you craving for more. We'll take you through the process of selecting the finest quail, expertly grilling them to achieve a tender and succulent texture, and crafting an irresistible porcini sauce that will elevate the dish to new heights. Whether you're a seasoned chef or just starting your cooking journey, this article will equip you with all the knowledge and techniques you need to create a memorable grilled quail with porcini sauce that will impress your family and friends.

Here are our top 13 tried and tested recipes!

GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE



Grilled Quail with South Carolina Barbecue Sauce image

I love barbecue no matter where it's from, but I am especially fond of the mustard-based South Carolina style of barbecue sauce. Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.

Provided by Hank Shaw

Categories     Main Course

Time 40m

Number Of Ingredients 10

8 to 16 quail, (backbones removed and flattened)
3 to 4 tablespoons vegetable oil
4 tablespoons butter
1/2 onion, (grated)
1/2 cup yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard, (like Coleman's)
1 teaspoon cayenne
Salt to taste

Steps:

  • Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
  • To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
  • Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.

Nutrition Facts : Calories 673 kcal, Carbohydrate 31 g, Protein 45 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 579 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

GRILLED QUAIL WITH SESAME DRESSING



Grilled Quail with Sesame Dressing image

This is one of the more popular items on the menu at Napa Valley's Mustards Grill. Note: These recipes have been adapted from "Mustards Grill Napa Valley Cookbook" by Cindy Pawlcyn with Brigid Callinan. Copyright 2001 by Cindy Pawlcyn and Brigid Callinan. Reprinted by permission of Ten Speed Press.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 25

1 2/3 cups soy sauce
1 cup tamari sauce
2 tablespoons five-spice powder
2/3 cup Chinese rice-wine vinegar, or sake
2 tablespoons sugar
6 quail
1 large papaya, peeled, halved, seeded, and diced
Pinch of crushed red-pepper flakes
1/4 to 1/2 jalapeno chile, seeded and finely minced
Grated zest and juice of 1 lime
Pinch of freshly ground white pepper
Pinch of coarse sea salt
1 to 2 tablespoons peanut oil
3 to 4 heads baby bok choy, cut on the diagonal
1/4 pound chilled Chinese long beans trimmed, cut into 2-inch pieces, and blanched
3/4 cup freshly squeezed lime juice
3 red Fresno or other hot green or red chilies, seeded and finely minced
2 tablespoons grated fresh ginger
1 1/2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons reserved poaching liquid
1/4 cup peanut or olive oil
2 tablespoons sesame oil
Peanut oil, for grill pan
1/2 cup sugar

Steps:

  • Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
  • Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
  • Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
  • Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
  • Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
  • Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
  • Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.

EASY GRILLED QUAIL



Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
  • Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

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

GRILLED QUAIL WITH BRIOCHE, FOIE GRAS, AND ROSE GERANIUM SAUCE



Grilled Quail with Brioche, Foie Gras, and Rose Geranium Sauce image

Provided by Food Network

Categories     dessert

Time 2h2m

Yield 4 main-course servings, or 8 appetizer servings

Number Of Ingredients 23

8 deboned quail
1 cup olive oil
3 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh sage leaves
4 sweet potato brioche, cut in half and lightly buttered, recipe follows
8 to 10-ounce piece foie gras, lightly seasoned with salt and pepper
Rose Geranium Sauce, recipe follows
Sweet Potato Shoestrings, recipe follows
2 medium shallots, minced
1 cup Riesling, or other fruity white wine
2 tablespoons apple cider vinegar
2 cups quail or dark chicken broth
1/4 cup Rose Geranium Jelly (or other rose-scented jelly, usually available at Middle Eastern grocery stores)
2 tablespoons unsalted butter
Salt and pepper
1 or 2 medium sweet potatoes, baked whole until tender
7 eggs
3 ounces whole milk
.38 ounces yeast
1 pound 4 ounces all-purpose flour
12 ounces butter (cut into small pieces)
2 sweet potatoes, peeled and cut into matchsticks
Salt

Steps:

  • Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.
  • Preheat a grill. Preheat the oven to 400 degrees F.
  • Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an "x" mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.
  • While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.
  • Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.
  • Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.
  • Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.
  • Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.

GRILLED QUAIL



Grilled Quail image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

4 cloves garlic, sliced
3 shallots, sliced
8 sprigs fresh thyme leaves
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
4 semi-boneless quail
4 ounces arugula
Maple Bacon Vinaigrette, recipe follows
1/4 pound slab bacon, diced
1/2 tablespoon Dijon mustard
1/2 tablespoon whole-grain mustard
1/4 cup maple syrup
1/2 cup balsamic vinegar
1/4 tablespoon shallot, chopped
1/4 tablespoon garlic, minced
1 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
  • Preheat an outdoor grill to medium-high heat.
  • Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
  • In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

GRILLED QUAIL WITH BLACK BEAN TORTA AND POBLANO SAUCE



Grilled Quail With Black Bean Torta and Poblano Sauce image

Several years ago, I was an Associate Administrator for a hospital in South Texas, right on the border. It was more economical for me to lease a Ranchita across the border than to pay for an expensive apartment on this side. The place I leased was a former hunting and fishing lodge (complete with swimming pool, fine restaurant, etc). I retained the family that lived on the property as caretakers. The wife, Elise, was an excellent cook and we spent many an hour in the kitchen with her showing me how to cook authentic Mexican. She was originally from the Oachacan area and that was her specialty. The place had an over-abundance of white-wing dove, quail, javelina, wild boar, and the inevitable rabbits. Juan, the caretaker, also raised a few head of cattle. He also had a quite large garden. So we seldom had to go shopping for food. Elise knew that one of my favorite dishes was quail. So she came up with this dish.

Provided by Witch Doctor

Categories     Quail

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 40

12 quail, boned
2 ancho chilies
1 cup peanut oil (or 1/2 peanut oil and 1/2 olive oil)
1 garlic clove
1/2 orange, juice of
1 lime, juice of
4 ounces black beans
1 garlic clove
1 sprig epazote
1 ounce bacon, diced
1 ounce pork fat or 1 ounce lard, diced
1 tablespoon butter
3 eggs, beaten
2 avocados
1/2 red bell pepper, finely chopped
1 small red onion, finely chopped
2 serrano chilies or 2 jalapenos, minced
1 bunch cilantro, chopped
1 lime, juice of
2 tablespoons olive oil
1 teaspoon salt and pepper (to taste)
3 ounces goat cheese
1/2 cup sour cream
12 flour tortillas
3 poblano chiles, peeled, seeded and chopped
1 red onion, sliced
4 tomatillos, husks removed
2 garlic cloves
1/2 cup pumpkin seeds
1 tablespoon maple syrup (to balance acidity and spiciness)
1 1/2 cups chicken stock
2 bunches cilantro, chopped, reserve some sprigs for garnish
4 tablespoons unsalted butter
1 tablespoon kosher salt
6 plum tomatoes, chopped
1/2 red onion, minced
1 bunch cilantro, chopped
1 serrano chili, minced (or jalapeno)
1 lime, juice of
salt and pepper, to taste

Steps:

  • For the Quail:.
  • Wash the ancho chilies and remove the stems and seeds. Soak the chilies in water for 5 minutes to soften them. In a blender, puree the ancho chilies, garlic, orange juice, and the juice of the lime with the oil. Marinate the quail in the puree for about an hour.
  • For the Black Bean Tortas.
  • (Refried Black Beans):.
  • Place the black beans, garlic, and epazote in a pot with 2 cups of water. Bring to a boil and simmer until the beans are soft. If necessary, add just enough additional water to keep the beans covered. When the beans are done, allow them to cool in their own liquid. When the beans are cool, puree half of them in their liquid until smooth. Combine the puree with the whole beans.
  • In a heavy skillet or pot, combine the bacon and pork fat and cook over medium heat to render the fat. Add the cooked beans and stir the mixture over medium heat until the fat is absorbed and the mixture is thick. If the beans are too liquid, continue to cook slowly over medium heat to evaporate the liquid until the mixture is thick.
  • In a clean skillet, heat the butter until hot. Add the bean mixture and heat until hot. Add the beaten eggs and scramble with the beans. Add the salt and transfer to a plate and keep warm.
  • For the Guacamole:.
  • Split and seed the avocados. Remove the meat to a mixing bowl. Add the sweet red pepper, red onion, Serrano chili, cilantro, and juice from the lime to the avocado. With the back of a large spoon, mash the ingredients into a very coarse puree. Salt and pepper, to taste.
  • To assemble the Tortas:.
  • With a 2 inch cookie cutter or small knife, punch out 12 small rounds from the tortillas. Spread some black beans (approximately 2 Tbsp) on one tortilla. Add a nugget (1/2 oz) of goat cheese to the black beans and top with the avocado mixture. Finish the tortas by covering the avocado mixture with a second small tortilla. In a large flat skillet, heat a Tbsp of butter over moderate heat. Slowly fry the tortas on both sides until the tortillas are golden brown. Keep warm.
  • For the Sauce:.
  • Grill the poblano chilies over a charcoal fire or under a broiler until the skins are charred. When cool, peel and seed the chilies. Grill or broil the onion slices, tomatillos, and garlic cloves until lightly cooked. Heat the pumpkin seeds in a dry skillet until lightly toasted. In a blender, combine the chilies, tomatillos, onion, garlic, maple syrup, and one half of the pumpkin seeds with the chicken stock. Blend briefly (10 seconds) to give a coarse puree. Do not over blend. Transfer the puree to a sauce pot. If the puree is too thick, add more stock; if too thin, boil gently to reduce to a sauce-like consistency. Just before serving, heat the sauce over moderate heat. Add the chopped cilantro and the remaining pumpkin seeds and whip in the butter. Salt and pepper, to taste.
  • For the Tomato Salsa:.
  • Roughly chop the tomatoes. Combine with the minced onion, chopped cilantro, and minced chili. Add the juice of the lime and mix thoroughly. Salt and pepper, to taste.
  • To assemble the dish:.
  • Grill the quail, skin side down, over a charcoal fire or skin side up in a broiler on a wire rack. The quail should be cooked almost entirely on the skin side. Grill the quail on the meat side for only a few seconds. This will prevent the meat from becoming too dry. The meat should be pink and not over-cooked. Depending on the temperature of the fire, three to four minutes should be sufficient.
  • Place a warm black bean torta in the center of a dinner plate. Top each with some sour cream. Spoon some sauce onto each plate around the torta. Place a grilled quail on each side of the torta. Garnish with the tomato salsa and some sprigs of cilantro.

Nutrition Facts : Calories 1549.5, Fat 116, SaturatedFat 33.5, Cholesterol 327.1, Sodium 1944.4, Carbohydrate 66.1, Fiber 12.7, Sugar 12.2, Protein 65.7

GRILLED QUAIL



Grilled Quail image

Number Of Ingredients 6

4 quail, thawed if frozen
1 clove garlic (large), finely chopped
1 tablespoon fresh rosemary, chopped
1/4 cup olive oil
salt and freshly ground black pepper
1 lemon, cut into wedges

Steps:

  • 1 Rinse the quail inside and out and pat them thoroughly dry. Look them over for any pinfeathers and remove them. With poultry shears, cut the quail in half through the back and breastbone. Gently pound the quail halves with a meat or rubber mallet to flatten them slightly. 2 In a large bowl, combine the garlic, rosemary, oil, and salt and pepper to taste. Add the quail to the bowl, stirring to coat. Cover and refrigerate 1 hour up to overnight. 3 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. 4 Grill or broil the quail halves until nicely browned on both sides, about 10 minutes. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GRILLED SAUSAGES WITH CHUNKY TOMATO PORCINI SAUCE



Grilled Sausages with Chunky Tomato Porcini Sauce image

Categories     Chicken     Mushroom     Pork     Poultry     Tomato     turkey     Vegetable     Broil     Sauté     Dinner     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1 ounce dried porcini mushrooms
1 1/2 cups hot water
3 tablespoons olive oil
1 large onion, chopped
3 large garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, drained, chopped
2 tablespoons tomato paste
3 1/2 pounds assorted uncooked sausages (such as Italian, turkey and chicken)

Steps:

  • Place mushrooms in small bowl. Add 1 1/2 cups hot water; let stand 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing mushrooms to release liquid into same bowl. Reserve liquid. Chop mushrooms.
  • Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic; sauté until tender, about 8 minutes. Add rosemary and red pepper and sauté 1 minute. Add tomatoes, tomato paste and mushrooms. Pour in mushroom soaking liquid, leaving any sediment in bottom of bowl. Bring sauce to boil, stirring often. Reduce heat; simmer until thick, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Before using, rewarm over medium heat, stirring occasionally.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill sausages until just cooked through, turning occasionally, about 12 minutes.

GRILLED QUAIL WITH OYSTER SAUCE



Grilled Quail With Oyster Sauce image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 50m

Yield 6 servings

Number Of Ingredients 13

12 quail, main body bones and wings removed but with leg and thigh bones intact, about 3 pounds ready-to-cook weight
Salt to taste if desired
Freshly ground pepper to taste
6 slices regular bacon, each slice cut in half crosswise
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablesoon finely minced fresh thyme
1 tablespoon butter
1/4 cup country ham or prosciutto, finely chopped
1/4 cup leeks, both white and green parts, finely minced
2 cups heavy cream
2 tablespoons finely chopped pimento
1 cup ( 1/2 pint) small oysters, drained

Steps:

  • Preheat the oven to 475 degrees.
  • Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish. Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends. The quail should be placed, breast-side-up, in the baking dish.
  • Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail. Place in the oven, and bake 13 to 15 minutes. Put under the broiler briefly to crisp the bacon.
  • To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks. Cook about 1 minute, stirring, and add the cream and pimento. Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
  • Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble. Take care not to overcook the oysters, or they will toughen. Drain the oysters, and add them to the sauce. Spoon the sauce over the quail and serve immediately.

Nutrition Facts : @context http, Calories 1199, UnsaturatedFat 56 grams, Carbohydrate 7 grams, Fat 103 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 39 grams, Sodium 1110 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-ROASTED QUAIL WITH PORT SAUCE



Pan-Roasted Quail with Port Sauce image

Provided by Michael Lomonaco

Categories     Game     Roast     Christmas     Quail     Port     Red Wine     Fall     Maple Syrup

Yield Serves 4 as an entree or 8 as a first course

Number Of Ingredients 28

Marinade:
1/2 cup dry red wine
1/4 cup good-quality port (preferably not too sweet)
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons low-salt soy sauce
2 bay leaves
1 teaspoon cracked black pepper
2 cloves garlic, crushed
several sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon juniper berries
8 quail, preferably fresh, with breast and backbones removed
2 tablespoons olive oil
Port Sauce:
2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 quarts water
1/2 cup veal stock or beef broth
1 cup good quality port
Final Enrichment:
2 tablespoons good-quality port
2 tablespoons unsalted butter

Steps:

  • Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
  • The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
  • Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
  • To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE



Grilled Quail With Red Wine-Blackberry Sauce image

From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate.

Provided by Dreamgoddess

Categories     Quail

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 4

2 (14 ounce) packages quail, dressed with breasts deboned
1 (8 ounce) bottle Italian dressing
1/2 cup dry red wine
1 (9 1/2 ounce) jar seedless blackberry spread

Steps:

  • Rinse the quail and pat dry.
  • Place in a shallow dish and pour the Italian dressing over the quail.
  • Cover and marinate in the refrigerator for 8 hours, turning occasionally.
  • In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
  • Stir in the blackberry spread until smooth.
  • Set aside 3/4 c for serving.
  • Remove the quail and discard the marinade.
  • Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
  • To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.

Nutrition Facts : Calories 571, Fat 40, SaturatedFat 9.2, Cholesterol 150.8, Sodium 1044.2, Carbohydrate 6.7, Sugar 4.9, Protein 39.2

QUAIL IN THE PAN WITH PORCINI



Quail in the Pan with Porcini image

Number Of Ingredients 14

1 ounce dried porcini mushrooms (about 3/4 cup)
2 cups hot water
8 quail prepared as directed
see ..........Click the Edit tab and select this entry to learn more.
8 sage leaves
4 slices Italian bacon (pancetta)
salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 rib tender celery, finely chopped
1/2 cup dry white wine
2 teaspoons tomato paste

Steps:

  • 1 Soak the mushrooms in the water for at least 30 minutes. Lift the mushrooms out of the water, reserving the liquid. Rinse the mushrooms under cool running water, paying special attention to the stem ends where soil collects. Strain the reserved mushroom liquid through a cloth napkin or paper coffee filter into a bowl. Chop the mushrooms coarsely. Set aside. 2 Rinse the quail inside and out and pat them thoroughly dry. Look them over for any pinfeathers and remove them. Place a piece of pancetta, a sage leaf, and a pinch of salt and pepper inside. 3 In a large skillet, heat the butter and oil over medium heat. Add the quail and cook, turning them occasionally, until nicely browned on all sides, about 15 minutes. Transfer the quail to a plate. Add the onion, carrot, and celery to the pan. Cook, stirring frequently, 5 minutes or until softened. 4 Add the wine and simmer 1 minute. Stir in the mushrooms, tomato paste, and mushroom liquid. Return the quail to the pan. Sprinkle with salt and pepper. 5 Bring the liquid to a simmer. Reduce heat to low. Cover and cook, turning and basting the quail occasionally, about 1 hour or until the birds are very tender when pierced with a fork. 6 If there is too much liquid in the pan, remove the quail to a serving platter and cover with foil to keep them warm. Turn the heat to high and boil the liquid until it is reduced. Spoon the sauce over the quail and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • To ensure the quail is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the grill.
  • If you don't have a grill, you can also cook the quail in a grill pan over medium heat. Just be sure to preheat the pan well before adding the quail.
  • For a more flavorful sauce, use a variety of dried mushrooms, such as shiitake, chanterelle, and morel. You can also add a splash of white wine or brandy to the sauce for extra flavor.
  • If you don't have porcini mushrooms, you can use other dried mushrooms, such as shiitake or chanterelle. Just be sure to soak them in hot water for 30 minutes before using.
  • Serve the grilled quail with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Grilled quail with porcini sauce is a delicious and elegant dish that is perfect for a special occasion. The quail is tender and flavorful, and the porcini sauce is rich and earthy. This dish is sure to impress your guests and leave them wanting more.

Related Topics