Updated: Sep 1
Braised quail with mushrooms is a perfect dish alongside garlic potatoes and white wine. You will love the flavors and the tenderness of the quail when cooked to perfection.
1 Tablespoon Olive Oil
1 Packet Soup & Seasoning Mix
¼ Cup Select Spice Garlic Sauce
Freshly Ground Black Pepper
1 Pound Sliced Mushrooms
1 Large Finely Chopped Onion
2 Minced Garlic Cloves
1 ¼ Cups Beef Stock
¼ Cup Heavy Cream or Half and Half
Heat the olive oil and garlic sauce in a wide sauté pan or skillet over medium-high heat until the butter is melted and bubbling. Sprinkle quail with salt and pepper and place quail breast side down in oil and butter. Turn quail often and cook 2-3 minutes until browned on each side, then remove from the pan and set aside.
Place 1 tablespoon of butter and Soy Sauce in saucepan and heat until well mixed. Add mushrooms in the saucepan and cook undisturbed for 3-4 minutes until deep brown and reduced in volume. Stir in the remaining 1 tablespoon butter, along with the onions and garlic, and cook for 2-3 minutes.
Return the quail to the pan. Add the beef stock and bring to a simmer. Reduce the heat to medium low, cover, and cook for 20-25 minutes, until the sauce has darkened and thickened. Uncover and add heavy cream. Cook, uncovered, for 5-8 minutes more until the sauce thickens. Sprinkle with minced parsley and serve over wild rice or risotto.