North America is home to six native quail species with many states offering a quail hunting season. Native Americans were the first group of people in America to take advantage of quails as a source of food. Whether harvested in the wild or purchased from a farm, quail meat is known for its strong flavor and tender texture. It can be prepared in a variety of ways such as roasted, slow-cooked, braised, fried, and grilled.
Recipe Servings: 2
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 quails, dressed and halved
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 2 cups mushrooms, cleaned and sliced
- 1 large shallot, minced
- 1 large garlic clove, minced
- 1 cup beef stock
- ¼ cup heavy cream
- 1 lemon wedge
- 2 Tbsp fresh flat-leaf parsley, minced
Directions
- Pat the quails dry using paper towel and sprinkle them with salt and pepper. Find a skillet that can easily fit both quails.
- Combine the butter and oil in the skillet and place it over medium heat until the butter is melted and bubbling.
- Add the quails to the pan and cook them for 1–2 minutes on each side until the skin is golden. Remove the quails from the pan and set aside.
- Add the mushrooms to the pan and cook, undisturbed, for 3 minutes before stirring in the shallot and garlic.
- Cook for 30 seconds, while stirring, and then return the quails to the pan.
- Add the beef stock and cream, adjusting the heat to a slow simmer.
- Cover the skillet, cook for 20–25 minutes, and then remove it from the heat.
- Squeeze the lemon juice from the wedge into the pan and stir in the parsley.
- Transfer the quails and sauce to plates, serving immediately.
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