Roasted Quail with Wild Mushrooms
GreekHardGluten-Free

Roasted Quail with Wild Mushrooms

A delicious greek dish. Gluten-free friendly.

Total Time

106 min

Serves

6

Rating

0.0 (0)

Ingredients

  • 1 pound of wild mushrooms
  • such as chanterelle
  • hen-of-the-woods
  • black trumpet
  • or a mixture
  • 1 teaspoon plus 1 tablespoon olive oil
  • 1 cup white port
  • 10 ounces boneless
  • skinless chicken breasts
  • cubed
  • 6 quail livers
  • 2 large egg whites
  • 1/4 cup heavy cream
  • 6 (14-ounce) whole semi-boneless quail
  • Kosher salt

Instructions

  1. 1

    To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them.

  2. 2

    Repeat 2 times.

  3. 3

    Using a paring knife, trim the ends and scrape the stems, removing the outer layer.

  4. 4

    Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator—this could take up to a couple of hours and can be done the day before.

  5. 5

    In a large sauté pan over high heat, heat the 1 teaspoon oil.

  6. 6

    Add the mushrooms and cook until browned.

  7. 7

    Reduce the heat to medium and add the port, scraping up any brown bits on the bottom.

  8. 8

    Reduce until the liquid is a syrupy consistency, about 10 minutes.

  9. 9

    In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream.

  10. 10

    Mix until thoroughly combined.

  11. 11

    Pass the poultry puree through a fine-mesh strainer into a bowl.

  12. 12

    Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.

  13. 13

    Preheat the oven to 325°F.

  14. 14

    Season the quail inside and out with salt.

  15. 15

    Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped.

Cooking Timer

01:46:00
Custom Timer (minutes)

Recipe Info

Prep Time:38 min
Cook Time:68 min
Total Time:106 min
Difficulty:Hard
Servings:6