Best 2 Quail Sauce For Fresh Pasta Recipes

Quail, a delicacy prized for its succulent meat and delicate flavor, takes center stage in this culinary journey. This article presents a remarkable collection of quail sauce recipes, each one a symphony of flavors designed to elevate the humble pasta dish into a gourmet experience. From the classic Quail Ragu Sauce, a rich and hearty concoction that captures the essence of Italian tradition, to the innovative Quail with Porcini Mushroom Sauce, a delightful fusion of earthy and savory flavors, these recipes showcase the versatility and culinary potential of quail. Additionally, the article features the exquisite Quail with Brandy Cream Sauce, a luxurious and velvety sauce that adds a touch of elegance to any meal, and the tantalizing Quail with Lemon Caper Sauce, a vibrant and refreshing sauce that brightens up the palate. Whether you prefer a traditional approach or are looking for a modern twist, these quail sauce recipes offer a delightful array of options to satisfy every taste bud. Embrace the culinary adventure and embark on a journey of flavors with quail as your guide.

Here are our top 2 tried and tested recipes!

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Quail Roasted with Honey, Cumin and Orange Juice image

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

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.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams

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

Ingredients

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

Tips:

Choose fresh quail: Fresh quail will have a plump breast and smooth skin. Avoid quail that has any blemishes or discoloration.
Brine the quail: Brining the quail in a mixture of water, salt, and sugar will help to tenderize the meat and keep it moist during cooking.
Sear the quail: Searing the quail in a hot skillet will help to develop a flavorful crust and lock in the juices.
Roast the quail: Roasting the quail in a preheated oven will cook it through and allow the flavors to develop.
Make the sauce: While the quail is roasting, make the sauce by sautéing shallots, garlic, and mushrooms in a skillet. Then, add white wine, chicken broth, and cream. Simmer the sauce until it has thickened.
Serve the quail: Serve the quail with the sauce over fresh pasta. Garnish with fresh herbs, such as parsley or thyme.

Conclusion:

Quail is a delicious and versatile bird that can be cooked in a variety of ways. This recipe for quail with sauce is a great way to enjoy this unique meat. The quail is brined, seared, and roasted, then served with a flavorful sauce made with shallots, garlic, mushrooms, white wine, chicken broth, and cream. This dish is sure to impress your friends and family.