Roasted Quail with Wild Mushrooms

Name: Roasted Quail with Wild Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges egg whites; 59 milliliters heavy cream; 6 servings Kosher salt; 1 teaspoon olive oil; 237 milliliters white port; 6 quail livers; 2 kilograms whole semi-boneless quail; 283 grams boneless, skinless chicken breasts, cubed

Need a gluten free and primal main course? Roasted Quail with Wild Mushrooms could be an excellent recipe to try. One portion of this dish contains roughly 111g of protein, 67g of fat, and a total of 1134 calories. This recipe serves 6. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of semi-boneless quail, heavy cream, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer.

Ingredients you will need

Mushrooms

Water

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Knife

Bowl

Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator—this could take up to a couple of hours and can be done the day before.

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Paper Towels

In a large sauté pan over high heat, heat the 1 teaspoon oil.

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Cooking Oil

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Frying Pan

Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.

Ingredients you will need

Mushrooms

Port

In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream.

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Egg Whites

Whole Chicken

Cream

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Food Processor

Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.

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Mushrooms

Poultry

Juice

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Sieve

Bowl

Preheat the oven to 325°F. Season the quail inside and out with salt.

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Quail

Salt

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Oven

Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.

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Poultry

Quail

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Kitchen Twine

Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat.

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Frying Pan

Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches.

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Quail

Cooking Oil

Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F.

Ingredients you will need

Quail

Meat

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Kitchen Thermometer

Roasting Pan

Oven

Let rest in the pan for 5 minutes before serving.

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Frying Pan

Reprinted with permission from Summerland: Recipes for Celebrating with Southern Hospitality by Anne Stiles Quatrano. © 2013 Anne Quatrano; photographs © 2013 Brian Woodcock. Published by Rizzoli International Publications, Inc.