Nicola Civetta's Quaglie Giardiniere (Quail Gardener's Style)

Name: Nicola Civetta's Quaglie Giardiniere (Quail Gardener's Style)
Total time: 45 min
Yield: 4 servings
Ingredients: 8 quail; Coarse salt and freshly ground pepper to taste; 1/2 cup extra virgin olive oil; 1 carrot, chopped; 1/2 pound fresh peas; 1 zucchini, chopped; 6 mushrooms, chopped; 2 shallots, minced; 4 tablespoons butter; 1/2 cup dry red wine; 1 cup beef broth; 2 slices foie gras

By Moira Hodgson

Total Time: 45 minutes
Rating: 3(12)
Comments: Read comments

Featured in: A CHEFS' DAY OUT AT A QUAIL FARM

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Ingredients

Yield:4 servings

8quail
Coarse salt and freshly ground pepper to taste
½cup extra virgin olive oil
1carrot, chopped
½pound fresh peas
1zucchini, chopped
6mushrooms, chopped
2shallots, minced
4tablespoons butter
½cup dry red wine
1cup beef broth
2slices foie gras

Ingredient Substitution Guide

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Preparation

Step 1
Season the quail inside and out with salt and pepper and truss them.
Step 2
In a large frying pan, lightly saute the birds in the oil until they are golden brown, turning them to be sure they are done on all sides. Remove and keep warm.
Step 3
Add the carrots and peas and cook for 5 to 10 minutes. Add the zucchini and mushrooms and cook an additional five minutes.
Step 4
In a separate pan saute the shallots in the butter. Add the wine and the beef broth and reduce to a cup. Add the vegetables and quail. Simmer 10 minutes, uncovered. Stir in the foie gras and mix well.