Jogeephus
Well-known member
After Amelia made such a nice supper the other day I thought I'd reciprocate with a home grown meal.
Cleaned the birds.
Made a brine using:
8 cups of apple juice
1 onion diced in little pieces (about a 1/2 cup)
1 TBS diced garlic (about 3-4 cloves)
2 TBS black pepper
1 TBS ground mustard
2 bay leaves
1/4 tsp nutmeg
1/2 cup brown sugar
1/2 cup kosher salt
Brought to boil then simmered for 20 minutes cooled brine and soaked birds in it for 24 hours
After 24 hours in the brine I took 2/3 cup of flour and mixed in 2 TBS salt and 1/2 tsp of pepper and dredged the birds in this mix and set aside.
In a dutch oven I heated 4 TBS of butter and added 1 pound of sliced mushrooms and sauteed them for a about six minutes then took the mushrooms out and set to the side.
I then added a cup of butter to the pot and browned the quail on each side to form a nice crust and then set them in a casserole dish.
Then I added 1/2 cup plus 2 tbs of left over flour along with 4 cups of chicken broth and 1 cup of straw/apple wine to the pot and mixed until the gravy thickened.(I had two glasses of this and got almost drunk, third glass cinched the deal so I guess you call it wine but maybe not) Once it thickened, I added sauteed mushrooms and heated everything for a bit then poured gravy over the quail and stuck the casserole dish in a preheated 350F oven for one hour.
End result was this.
Served with homegrown broccolli, peas and a long grain vegetable rice mix. The quail had a wonderful flavor and were some of the most tender, moist and savory quail I've ever tasted - or it could have been the wine talking. :lol2:
Cleaned the birds.
Made a brine using:
8 cups of apple juice
1 onion diced in little pieces (about a 1/2 cup)
1 TBS diced garlic (about 3-4 cloves)
2 TBS black pepper
1 TBS ground mustard
2 bay leaves
1/4 tsp nutmeg
1/2 cup brown sugar
1/2 cup kosher salt
Brought to boil then simmered for 20 minutes cooled brine and soaked birds in it for 24 hours
After 24 hours in the brine I took 2/3 cup of flour and mixed in 2 TBS salt and 1/2 tsp of pepper and dredged the birds in this mix and set aside.
In a dutch oven I heated 4 TBS of butter and added 1 pound of sliced mushrooms and sauteed them for a about six minutes then took the mushrooms out and set to the side.
I then added a cup of butter to the pot and browned the quail on each side to form a nice crust and then set them in a casserole dish.
Then I added 1/2 cup plus 2 tbs of left over flour along with 4 cups of chicken broth and 1 cup of straw/apple wine to the pot and mixed until the gravy thickened.(I had two glasses of this and got almost drunk, third glass cinched the deal so I guess you call it wine but maybe not) Once it thickened, I added sauteed mushrooms and heated everything for a bit then poured gravy over the quail and stuck the casserole dish in a preheated 350F oven for one hour.
End result was this.
Served with homegrown broccolli, peas and a long grain vegetable rice mix. The quail had a wonderful flavor and were some of the most tender, moist and savory quail I've ever tasted - or it could have been the wine talking. :lol2:
