Braised Quail With White Wine Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Wipe the quails dry and season inside and out with salt and pepper.
• Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
• Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

Steps:

• Wipe the quail dry with paper towels and set aside.
• Preheat oven to 350 degrees.
• Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
• Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
• Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.

Steps:

• Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
• Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes.
• Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley.
• When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.

Steps:

• Clean the quail and pat dry.
• Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic.
• Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine.
• Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done.
• Serve with polenta and a salad of radiccio or rocket if you want to.

Steps:

• Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high. Brown quickly on each side, for a total of about 5 minutes. Stir in carrots, then turn heat to medium-low and cover.
• Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time. Remove cover and put birds and carrots on a platter; keep warm.
• Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2. Turn off heat; stir in soy sauce. Spoon sauce over birds and serve immediately.

Steps:

• Wipe the quails with paper towel& season inside& out with salt& pepper.
• Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
• Stuff the quails with the mixture& place them into a roasting pan.
• Brush the quails with melted butter.
• Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
• Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
• Remove the quails to a serving dish& keep warm.
• Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
• Pour warmed cognac over the quails& carefully ignite.
• Serve at once.

Steps:

• In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.