Quail with corn and wild rice
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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)
Method
- STEP 1Begin 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
- STEP 2Once 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.
- STEP 3While the dressing cooks, saute the quail pieces skin side up for 10 minutes. Turn them over and saute for another 20-30 minutes.
- STEP 4Remove quail and cook cut corn from 4 ears (about 250 grams) in a little of the pan fat for about 5-8 minutes.
- STEP 5Make 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.
- STEP 6Arrange 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.
