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DEL.ICIO.USChef Virginia Willis' Fried Quail With Mustard Cream Sauce
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SOUTHERN RECIPE RESTORATION PROJECT
French-trained cookbook author and Saving Southern Food chefs panel member Virginia Willis prefers to serve her quail slightly pink, a temperature and color the French term rose. She said: "Growing up in South Georgia, we always ate all game, quail included, cooked all the way through. It wasn't until culinary school that I learned of eating wild game any other way."
Hands on time: 25 minutes Total time: 35 minutes Serves: 5
Ingredients:
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Chef Virginia Willis' Fried Quail With Mustard Cream Sauce
10 medium quail
Coarse salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons canola oil
8 sprigs thyme, more for garnish
1 cup homemade chicken stock or reduced-fat low-sodium chicken broth
1 cup milk
1 tablespoon Dijon mustard
Instructions:
Preheat oven to 350 degrees. Heat a large ovenproof skillet over medium-high heat. Pat the quail dry; tie legs together with kitchen twine. Season with salt and pepper. Place the flour in a shallow bowl and season with salt and pepper. One at a time, dredge the quail in the flour, then shake to remove excess flour.
Meanwhile, heat the butter and oil in a large skillet over high heat until shimmering. Without crowding, add the quail and sear on both sides, until quail are deep brown, about 3 minutes per side. Sprinkle thyme sprigs over birds and transfer skillet to the oven. Continue cooking until quail are cooked through but still pink, an additional 8 to 10 minutes.
Remove the pan from the oven and transfer the quail to a warm platter; cover with aluminum foil to keep warm. Place the roasting pan on top of the stove over high heat. Stir with a wooden spoon to loosen any brown bits from the roasting pan. Add the stock and milk. Bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until thick enough to coat the back of a spoon, about 10 minutes. Whisk in mustard. Taste and adjust the seasoning with salt and pepper. Pour the sauce over the reserved quail. Garnish with thyme; serve immediately.
Meanwhile, heat the butter and oil in a large skillet over high heat until shimmering. Without crowding, add the quail and sear on both sides, until quail are deep brown, about 3 minutes per side. Sprinkle thyme sprigs over birds and transfer skillet to the oven. Continue cooking until quail are cooked through but still pink, an additional 8 to 10 minutes.
Remove the pan from the oven and transfer the quail to a warm platter; cover with aluminum foil to keep warm. Place the roasting pan on top of the stove over high heat. Stir with a wooden spoon to loosen any brown bits from the roasting pan. Add the stock and milk. Bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until thick enough to coat the back of a spoon, about 10 minutes. Whisk in mustard. Taste and adjust the seasoning with salt and pepper. Pour the sauce over the reserved quail. Garnish with thyme; serve immediately.
Nutrition:
Per serving: 635 calories (percent of calories from fat, 34), 49 grams protein, 22 grams carbohydrates, 1 gram fiber, 38 grams fat (11 grams saturated), 182 milligrams cholesterol, 282 milligrams sodium.
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