Stuffed Quail with Rosemary Jus and Sage Potatoes

Ingredients

Stuffed quails
3 quails
5 tbsp cooked rice
1 tbsp green peas
40 gm button mushrooms, chopped
1 small garlic clove, minced
¼ small onion, finely chopped
1 tbsp butter
2 tbsp olive oil
150 ml hot chicken stock
Salt and black pepper to taste
Rosemary jus
Reserved carcasses of the quails
½ cup of vegetable mirepoix (onion, celery, carrot)
2 tbsp olive oil
50 ml white wine
200 ml hot chicken stock
1 tbsp rosemary
Salt and black pepper to taste
Sage potatoes
250 gm baby potatoes
2 tsp dried sage
1 tbsp butter
salt to taste

Preparation

1
For stuffed quails, make a filling by heating butter in a pan and sautéing the onion till it’s translucent. Add garlic and mushrooms, season to taste and cook for a few more minutes. Mix the mushrooms with the rice and the peas. Debone the quail (you may leave bones in the wings), put a little bit of filling onto each bird, reshape it and sew it up. Put more filling inside to make it tightly stuffed. Tie up the legs and the wings. Heat olive oil in a pan and caramelize the birds on both sides. Add stock, cover with the lid and cook on low for about 20 minutes or until the quails are tender.
2
For rosemary jus, heat olive oil in a pan and caramelize the reserved bones together with the vegetables. Deglaze the pan with the wine, let it evaporate to syrupy consistency, then add the stock. Simmer for 15 minutes, and then strain through a sieve. Return to the pan and bring to boil again, add rosemary and reduce to the desired consistency. Adjust the seasoning.
3
For sage potatoes, boil the peeled potatoes, drain the water and, while the potatoes are still hot, add the butter and the salt and sprinkle with the sage.
4
To serve, remove the threads from the quails, place them on the plate and drizzle the rosemary jus over them. Arrange potatoes on the side.

 



Added:

Wednesday, December 21, 2011 - 5:27am

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