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–+ servings
Stav Kogan

Mushroom stuffed quail with dijon sauce

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 quail
  • 1 tbsp olive oil
  • 1 cup (125 g) assorted mushrooms (shiitake, cremini, porcini, etc.), chopped
  • 1 small shallot, minced
  • ½ cup (75 g) cauliflower, grated
  • 2 tsp fresh thyme
  • 2 tbsp pecans, chopped
  • 1 tsp smoked paprika or Creole seasoning
  • 1 cup (250 mL) chicken stock or white wine
  • 2 tsp Dijon mustard
  • Debone the quail.
  • To make the stuffing, heat a skillet over medium heat. Add the oil, then the mushrooms and shallots, stirring often until mushrooms are softened.
  • With the quail skin side down, place some of the stuffing mixture on the meat, folding the quail around the stuffing.

Method
 

  1. Preheat oven to 400°F (205°C).
  2. Stir in the cauliflower, thyme, pecans and salt and pepper.
  3. Cook until cauliflower is slightly softened.
  4. Place in a small baking dish breast side up.
  5. Repeat with remaining quail, and sprinkle the paprika over each bird.
  6. Bake in the oven for 5 minutes, then reduce heat to 350°F (175°C) and finish for 10 minutes or until the meat is cooked through (being careful not to overcook quail).
  7. Remove quail from pan.
  8. While pan is still hot, add in chicken stock (or wine), stirring to dig up any of the browned bits in the pan.
  9. Pour this into a small sauce pan set over medium-low heat.
  10. Whisk mustard into liquid mixture until well combined.
  11. Serve quail with sauce poured over.

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