cat lover
12-14-2008, 10:04 AM
8 whole quail
2 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp dry mustard
1/2 tsp garlic powder
8 slices bacon
1 lemon, quartered
4 tbsp unsalted butter, softened
1 tbsp all purposr flour
6 cups sliced fresh mushrooms
1 tsp minced garlic
1/2 cup dry white wine
2 cups chicken broth
1/2 tsp thyme
Preheat oven to 350 degrees. Lightly grease a deep roasting pan. In a bowl combine 2 tsp salt, 1 tsp pepper, dry mustard, and garlic powder. On a flat surface, lay quail flat and season inside of each cavity with 1/4 tsp of the salt mixture. Reshape the quail form a whole bird and tightly wrap a piece of bacon around the bosy to hold its shape. Place quail with breast side up in the prepared pan. Squeeze juice of the lemon over the quail and scatter the rinds in the pan. Bake for 16 minutes and then broil for 8 mintes to brown the skin. In a skillet whisk 1 tbsp butter and flour together over medium heat and cook till golden, whisking comnstantly. Set this roux aside. In another skillet melt the remaining butter band add mushrooms and garlic and cook till browned, about 8 minutes. Add the wine and cook till the liquid is alost gone. Stir in the broth, 1/2 tsp salt, 1/2 tsp pepper, thyme, and the roux. Reduce the heat to medium low and simmer 6 minutes or till mixture thickens. Serve sauce over the top of the quail. This dish is good served over a bed of wild rice.
2 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp dry mustard
1/2 tsp garlic powder
8 slices bacon
1 lemon, quartered
4 tbsp unsalted butter, softened
1 tbsp all purposr flour
6 cups sliced fresh mushrooms
1 tsp minced garlic
1/2 cup dry white wine
2 cups chicken broth
1/2 tsp thyme
Preheat oven to 350 degrees. Lightly grease a deep roasting pan. In a bowl combine 2 tsp salt, 1 tsp pepper, dry mustard, and garlic powder. On a flat surface, lay quail flat and season inside of each cavity with 1/4 tsp of the salt mixture. Reshape the quail form a whole bird and tightly wrap a piece of bacon around the bosy to hold its shape. Place quail with breast side up in the prepared pan. Squeeze juice of the lemon over the quail and scatter the rinds in the pan. Bake for 16 minutes and then broil for 8 mintes to brown the skin. In a skillet whisk 1 tbsp butter and flour together over medium heat and cook till golden, whisking comnstantly. Set this roux aside. In another skillet melt the remaining butter band add mushrooms and garlic and cook till browned, about 8 minutes. Add the wine and cook till the liquid is alost gone. Stir in the broth, 1/2 tsp salt, 1/2 tsp pepper, thyme, and the roux. Reduce the heat to medium low and simmer 6 minutes or till mixture thickens. Serve sauce over the top of the quail. This dish is good served over a bed of wild rice.