Braised Quail + Mushrooms

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.

SERVINGS 4

INGREDIENTS

1 Tablespoon Olive Oil

1 Packet Soup & Seasoning Mix

¼ Cup Select Spice Garlic Sauce

4 Quail

Kosher Salt

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

Minced Parsley

DIRECTIONS

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.

ACCOMPANIMENT TABLE