Ingredients

The following ingredients have 4 Servings
  • 4 Quails (cleaned and plucked of course)
  • 3 cups Veal Stock (store bought or homemade)
  • 3 cloves Garlic (minced)
  • 4 Shallot (finely diced)
  • 200 grams Mushrooms (I used cremini but you can use whatever you like)
  • 4 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 tbsp Flour (AP)
  • 2 Bay Leaves
  • 2 sprigs Rosemary (plucked)
  • 1 pinch Salt (to taste)
  • 1 pinch Pepper (to taste)

Instruction

  • In a flame safe braising dish or pan add the butter and olive oil.
  • Take your quails and pat them dry with a paper towel. Then salt and pepper the skin.
  • Place the quails into the hot butter/oil and let brown all over. A few minutes each side. Remove the birds and set aside.
  • Add the shallot to the dish and scrape around with a wooden spoon to dislodge any black bits that might have stuck to the bottom from the quails. Add the flour and stir. Let cook for 4-5 minutes.
  • Add the mushrooms and give everything a good mix. The mushrooms should absorb nearly all the liquid in the dish and then start to brown. After about 5 minutes of cooking the mushrooms add the birds back in and then fill the dish with veal stock. You may need more or less than the recipe calls for, depending on the size of your braising dish. You want the liquid to almost cover the birds, and definitely go inside the cavity.
  • Cover the dish with foil and turn the heat down to its lowest setting. Let braise on the stovetop for 20 minutes.
  • After 20 minutes remove the foil and take out the quails. Set aside. Turn the heat to medium high, add the bay leaves and rosemary, and let the sauce reduce, stirring occasionally to make sure nothing sticks to the bottom. Let reduce 50% or for about 20 minutes.
  • Add some mushroom sauce to a serving dish, then add the quails. Pour over the rest of the mushroom sauce over the quails and serve. Enjoy with your hands.