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Member recipe

Quail with corn and wild rice

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Serves 4

skillet sauteed quail, with au jus, and a dressing of wild rice with celery, onion, raisins and dried porcini -- credit to Jaques Pepin

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  • 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)


    1. 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
    2. 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.
    3. While the dressing cooks, saute the quail pieces skin side up for 10 minutes. Turn them over and saute for another 20-30 minutes.
    4. Remove quail and cook cut corn from 4 ears (about 250 grams) in a little of the pan fat for about 5-8 minutes.
    5. 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.
    6. 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.

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