Quail with Porcini Mushrooms

Golden quails with crispy skin served with tender porcini mushrooms. A short white wine sauce that coats the meat and releases earthy forest aromas.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 707
• Protein: 69 g
• Carbs: 6 g
• Fat: 42 g

Ingredients

• 4 piece Whole quail ( cleaned and trussed )
• 600 g Boletus edulis ( cleaned and wedged )
• 2 piece Shallot ( finely minced )
• 150 ml Dry white wine
• 50 g Minimum butter sweet ( cold, cubed )
• 1 piece Garlic ( crushed in skin )
• 1 tbsp Sunflower oil
• 2 piece Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate

Instructions

1. Product preparation

   Clean the porcini mushrooms with a damp cloth or brush, never under water. Cut off the earthy stems and cut the heads into large wedges. Finely chop the shallots.

2. Sear the quails

   In a sauté pan, heat the oil and 20g of butter. Brown the quails on all sides over high heat. The skin should be uniformly brown and starting to crisp.

3. Sauté the garnish

   Add the porcini mushrooms to the pan with the quails. Let the vegetation water evaporate. When the mushrooms start to brown, add the shallots, crushed garlic, and thyme.

4. Deglaze and braise

   Pour in the dry white wine and the veal stock. Scrape the juices from the bottom of the pan. Cover and cook over low heat. The meat is ready when it is soft under finger pressure.

5. Finish the sauce

   Remove the quails and keep them warm. Reduce the juice by half. Whisk in the remaining cold butter to bind the sauce. It should be glossy and coat the back of a spoon.

Chef's tips

• Never wash porcini with water, they soak it up like sponges. A brush is enough.
• Quail should be cooked medium-rare to stay juicy.

Storage

Keep refrigerated for up to 48 hours. Reheat gently, covered in the sauce, to prevent the meat from drying out.