Quail With Corn And Wild Rice
This recipe features tender pieces of quail served alongside a flavorful wild rice dressing and a rich au jus gravy. The quail is cooked to perfection with crispy skin, while the dressing is a delightful mix of wild rice, mushrooms, and golden raisins. The finishing touch is the aromatic au jus gravy that ties everything together. Enjoy this elegant dish that is sure to impress your guests!
— Constant Cookbook
Ingredients
- 3 to 4 quails, cut in large pieces
- For the au jus
- one carrot, course chop
- two clove garlic
- one bay leaf (my addition)
- one stalk celery
- extra poultry bones
- 500 ml water
- For the dressing (quantities approximate)
- a few dried porcini mushrooms, soaked in water
- 225 grams dried wild rice
- 1/2 large onion, fine chop
- 2-3 stalks celery, fine chop
- 225 grams golden raisins
- quail livers (optional)
Instructions
- Begin making the au jus gravy by browning extra poultry parts thoroughly, and add carrot, garlic & celery while browning. Once nicely browned, add about 500 ml water and simmer for 1.5 hours
- Once you've started the gravy, start the dressing: chop the onion, celery and saute in butter &/or olive oil until transluscent. Add garlic and saute another minute or two. Add wild rice, chopped mushrooms and raisins. Add liquid for cooking the wild rice (see package instructions), and cover. Cook until wild rice is done.
- While the dressing cooks, saute the quail pieces skin side up for 10 minutes. Turn them over and saute for another 20-30 minutes.
- Remove quail and cook cut corn from 4 ears (about 250 grams) in a little of the pan fat for about 5-8 minutes.
- Make a paste from a teaspoon of arrow root or cornstarch with a little water. Strain the stock and bring to boil. Thicken with a little of the paste to make a thin gravy.
- Arrange the corn around the outside of a platter. Place the dressing inside and pile the quails on top. Drizzle with the gravy and serve more along side.
Yield
Serves 4
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