Best 8 Quail With Marsala Sauce Recipes

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

QUAIL WITH MARSALA SAUCE

Steps:

• In a large skillet, cook the bacon over medium heat until crisp; crumble the bacon and set aside. Drain all but 1 tablespoon bacon fat from the pan. Rub the quail with salt and pepper, and brown them on all sides in the skillet over medium-high heat. Place the quail in a single layer in a 13 × 9-inch casserole. Add the oil and butter to the pan. Over medium heat, add the mushrooms, shallots, and garlic; sauté until the mushrooms begin to release their liquid. Remove the mushrooms from the pan with a slotted spoon and put them in the casserole. Stir the flour into the hot fat in the pan and cook, stirring until the roux begins to bubble and brown (take care not to burn it). Add the broth and Marsala; when the mixture begins to thicken, remove the pan from the heat and whisk in the sour cream. Pour the sauce over the quail and mushrooms. Bake in a 350-degree oven until the sauce is bubbly and quail has cooked through, 15 to 20 minutes. Combine the white rice and wild rice in a bowl and keep warm. Serve the quail on a bed of rice with the Marsala sauce and mushrooms spooned on top.

PAN ROASTED QUAIL WITH PORT SAUCE

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 with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 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 degrees. Heat 2 tablespoons of olive oil in a cast iron 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.

MARSALA SAUCE

Steps:

• Add olive oil to hot saucepan.
• Add onions, garlic and cook 2 or 3 minutes.
• Add mushrooms and sauté until tender.
• Add flour and cook 1 minute, then deglaze pan with wine.
• Add beef stock, blend, and cook until sauce thickens.
• Serve over chicken or pork.

QUAIL WITH MARSALA SAUCE

Steps:

• In a large skillet, cook the bacon over medium heat until crisp; crumble the bacon and set aside. Drain all but 1 tablespoon bacon fat from the pan. Rub the quail with salt and pepper, and brown them on all sides in the skillet over medium-high heat. Place the quail in a single layer in a 13 x 9-inch casserole. Add the oil and butter to the pan. Over medium heat, add the mushrooms, shallots, and garlic; saute until the mushrooms begin to release their liquid. Remove the mushrooms from the pan with a slotted spoon and put them in the casserole. Stir the flour into the hot fat in the pan and cook, stirring until the roux begins to bubble and brown (take care not to burn it). Add the broth and Marsala; when the mixture begins to thicken, remove the pan from the heat and whisk in the sour cream. Pour the sauce over the quail and mushrooms. Bake in a 350-degree oven until the sauce is bubbly and quail has cooked through, 15 to 20 minutes. Combine the white rice and wild rice in a bowl and keep warm. Serve the quail on a bed of rice with the Marsala sauce and mushrooms spooned on top.

QUAIL WITH MUSHROOM SAUCE

Steps:

• In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

MARSALA SAUCE

Steps:

• Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.