BRAISED QUAIL WITH VEGETABLES & GRAVY

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Braised Quail with Vegetables & Gravy image

This preparation is a little trouble, but definitely worth the time! The quail will be succulent and the vegetables delicious. This is a great dish to introduce to your friends who are convinced that they don't like the taste of any type of wild game. This recipe was inspired by a 1999 recipe that appeared in The Ultimate...

Provided by David Reeves

Categories     Other Main Dishes

Time 1h40m

Number Of Ingredients 27

QUAIL & VEGETABLES
6 - 8 slice bacon
12 dressed quail
cavender's all-purpose greek seasoning
1 tsp kosher salt
1/2 tsp fresh ground pepper
2/3 c all purpose flour
1/4 c olive oil
2 large, yellow onions - rough chopped
1 large, red bell pepper - cored and rough chopped
4 stalk(s) celery - cut into 2" pieces
3 large carrots - peeled and cut into 2" pieces
2 1/2" c chicken stock
1/4 c molasses
2 Tbsp worcestershire sauce
1 Tbsp fresh lemon juice
1 tsp garlic powder
1/2 c dry white wine
8 oz fresh, sliced mushrooms
GRAVY
bacon grease
all purpose flour
kosher salt
fresh ground pepper
2 Tbsp cream of mushroom soup, undiluted
whole milk
1 - 3 Tbsp dry white wine (if needed)

Steps:

  • 1. Fry bacon until crisp in a cast iron skillet. Render out all of the fat and save bacon for another use.
  • 2. While bacon is frying combine the salt, pepper and flour together in a bowl. Sprinkle each quail liberally with Cavender's seasoning, dredge in the flour mixture, shake off excess and brown each bird well in the bacon grease. Set quail aside on paper towels.
  • 3. Allow the bacon grease to cool slightly; then whisk in an equal portion of flour, stirring constantly over medium heat until the roux is browned the color of peanut butter; add salt, pepper and soup, stirring until incorporated; now add an equal portion of milk, whisking vigorously until all of the lumps are gone. If the gravy is too thick, thin with the white wine a tablespoon at a time, and fully incorporate. Taste for seasonings and pour into a container, keeping it warm.
  • 4. Pour olive oil into a #12 cast iron Dutch Oven (outdoors) or a large round French Oven like Le Creuset (indoors) and heat oil over medium heat. Add the next 4 ingredients and sweat vegetables about 10 minutes, stirring occasionally.
  • 5. Add quail to the pot. Mix together the chicken stock and next 4 ingredients, pouring over the quail and vegetables. Bring to a boil, COVER, reduce heat and simmer for 30 minutes.
  • 6. Stir mixture and add the white wine and mushrooms. RE-COVER and simmer for an additional 30 minutes.
  • 7. While the quail are braising, cook basmati rice, bake a batch of your favorite biscuits, and make sure the gravy is hot.
  • 8. Serve two quail per person on top of the rice, and spoon the mushroom gravy on the hot bisuits. A green salad or balsamic green beans will complete this hearty meal.

marsh mellow
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This recipe has earned a spot on my 'make again' list!


Zanele Princess
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I thought the gravy was a bit too thick, but everyone else seemed to enjoy it.


Md miraj Hossen
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This dish is a great way to get my kids to eat their veggies!


hassan10wala
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Will try this when I'm feeling a bit more ambitious in the kitchen.


jathavan rathika
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Not a fan of quails, but curious to try this with chicken.


Karen Gamez
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The hardest part of this dish was finding quails! Will keep an eye out for them next time I'm at the market.


Scorji Arts
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Pros: easy, quick, and tasty. Cons: should have doubled the recipe to serve 4 people.


MirZa Sanaullah
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Healthy and delectable!


Saim Hussain
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I'm not sure I did something wrong, but my dish was a bit lacking in flavor... Needs more seasoning maybe?


Abubakar Zainab
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Great choice for a dinner party. Looks and tastes impressive!


Chandra Branch
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Started out great, but towards the end the gravy seized up. Had to save it with a bit of wine.


Hawa Hawa
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Great flavor and wonderful presentation. My friends loved it!


Ghazanfar Lurka
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Quails were a bit tougher than I anticipated, but the gravy saved the dish!


Harsan Balami
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The vegetables were the star of the show! So much vibrant flavor.


Adil badsha khan
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I substituted chicken in place of the gamey-tasting quails. Nonetheless, the end result was heavenly! Will definitely make it again!


M Jamshaid
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This braised dish turned out delicious and tender, with the vegetables adding a delightful sweetness and the gravy tying it all together.