MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quail Civet
Categories: Game, Vegetables, Chilies, Wine, Chocolate
Yield: 8 servings

8 Whole quail; gutted,
- cleaned
Salt & fresh ground pepper
1/4 c Olive oil
15 cl Peeled garlic
4 md Carrots; peeled, in 1"
- pieces
2 md Celery ribs; coarse chopped
2 md Leeks; dark green tops
- discarded; cleaned, coarse
- chopped
2 md Yellow onions; coarse
- chopped
8 md Tomatoes; cored, coarse
- chopped
1 tb Pimenton
1/4 ts Cayenne pepper
2 c Semi-sweet sherry
750 ml Bottle fruity red wine
2 oz Bittersweet chocolate;
- coarse chopped
1/3 c Fine chopped parsley

Using paper towels, pat the quails dry. Season
generously inside and out with salt and black pepper. To
a large Dutch oven set over medium-high heat, add the
oil. When it’s hot and shimmering, add 4 of the quail
and cook, turning once, until browned on both sides,
about 8 minutes. Use tongs to transfer to a plate, then
repeat with the remaining quail. Turn the heat to
medium. Add the garlic, carrots, celery, leeks, and
onions, and cook until golden brown and softened, adding
more oil if needed, about 15 minutes. Add the quail back
to the pot, along with the tomatoes, pimentón, and
cayenne. Increase the heat to high and pour in the
sherry and red wine and stir to combine. Bring to a boil
and lower the heat to medium-low to a simmer. Cover half
way with a lid and cook, stirring occasionally, until
the quail are fall-off-the-bone tender, about 1 hour.
Remove from the heat, cool to room temperature, then
refrigerate, covered, for 8-48 hours.

Place the pot of quail back on the stove over
medium-high heat. When the liquid boils, use tongs to
transfer the birds to a plate. Lower the heat to a
simmer and cook until the sauce reduces by about one
third, about 30 minutes. Turn off the heat. Using an
immersion blender, thoroughly purée the liquid. Stir in
the chocolate. Add the quail back to the pot, cover, and
cook, undisturbed, until the meat is heated through and
the sauce has thickened, about 10 minutes.

To serve, use a slotted spoon to transfer the quail to
shallow bowls, then ladle over the sauce and sprinkle
with parsley.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quail Civet
Categories: Game, Vegetables, Chilies, Wine, Chocolate
Yield: 8 servings

8 Whole quail; gutted,
- cleaned
Salt & fresh ground pepper
1/4 c Olive oil
15 cl Peeled garlic
4 md Carrots; peeled, in 1"
- pieces
2 md Celery ribs; coarse chopped
2 md Leeks; dark green tops
- discarded; cleaned, coarse
- chopped
2 md Yellow onions; coarse
- chopped
8 md Tomatoes; cored, coarse
- chopped
1 tb Pimenton
1/4 ts Cayenne pepper
2 c Semi-sweet sherry
750 ml Bottle fruity red wine
2 oz Bittersweet chocolate;
- coarse chopped
1/3 c Fine chopped parsley

Using paper towels, pat the quails dry. Season
generously inside and out with salt and black pepper. To
a large Dutch oven set over medium-high heat, add the
oil. When itCÇÖs hot and shimmering, add 4 of the quail
and cook, turning once, until browned on both sides,
about 8 minutes. Use tongs to transfer to a plate, then
repeat with the remaining quail. Turn the heat to
medium. Add the garlic, carrots, celery, leeks, and
onions, and cook until golden brown and softened, adding
more oil if needed, about 15 minutes. Add the quail back
to the pot, along with the tomatoes, piment+|n, and
cayenne. Increase the heat to high and pour in the
sherry and red wine and stir to combine. Bring to a boil
and lower the heat to medium-low to a simmer. Cover half
way with a lid and cook, stirring occasionally, until
the quail are fall-off-the-bone tender, about 1 hour.
Remove from the heat, cool to room temperature, then
refrigerate, covered, for 8-48 hours.

Place the pot of quail back on the stove over
medium-high heat. When the liquid boils, use tongs to
transfer the birds to a plate. Lower the heat to a
simmer and cook until the sauce reduces by about one
third, about 30 minutes. Turn off the heat. Using an
immersion blender, thoroughly pur+¬e the liquid. Stir in
the chocolate. Add the quail back to the pot, cover, and
cook, undisturbed, until the meat is heated through and
the sauce has thickened, about 10 minutes.

To serve, use a slotted spoon to transfer the quail to
shallow bowls, then ladle over the sauce and sprinkle
with parsley.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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