Tuesday, January 11, 2011

Quail in Wine

In the kitchen during the week, as much as I love to cook, I feel I sometimes get stuck in a recipe routine, keeping the same tried-and-true recipes at bay and not really branching out.  This is especially more true as I've been trying to work out most days after work.

However, in 2011, I really want to branch out with try new ingredients or methodologies and take a step outside of my comfort zone.  I'm fairly confident in my kitchen capabilities- my only hesitation with stepping up to the plate with this idea boils down to time and monetary constraints.  Plus, I also need a built- in left-over eater- - - another perk I'm looking forward to when Lash and I get married!!

When we shot some quail on our hunt at Laurel Springs, I was really excited to experiment with some new recipes.  I love quail, but gosh y'all, I never think to cook it!!  The recipe below, adapted from Tea Time at the Masters, is fabulous.  We cooked it Christmas day in Beaufort and served over wild rice {I just typed wice, hehehe} with a salad of craisins, toasted pine nuts, feta cheese, and a sweet vinaigrette.  Enjoy!!!

Quail in Wine

Salt, pepper, and lightly dredge quail in flour.  We used 4 quail, split in half.

In a skillet over medium to medium-high heat, lightly brown birds in 4 tablespoons butter and EVOO each.

Turning as needed . . . (it may help to break apart legs and breast as you are browning)

Remove quail from pan to a buttered casserole dish.  In the same skillet, saute 1 diced carrot, 1 small onion, and 1/2 cup sliced mushrooms for 5 minutes.

Gradually add 1 cup of chicken stock and simmer for 10 minutes. Not pictured: while sauce is simmering, pour 1/2 cup dry white wine (I used chardonnay) over birds in buttered dish.

Pour sauce and veggies over birds, cover with foil, and bake at 350 for 45-60 minutes. 

Serve over rice and go to heaven!!!

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