Tuesday, August 17, 2010

Pan Fried Quail with Mushroom Risotto

A couple of weeks ago, I was back in the neighborhood of University Seafood and Poultry and once again stopped in to buy more deboned quail.  They are always sold frozen there, so whenever I'm close by, I am tempted to buy a few to stock in my freezer.  When packing for our trip up here, I tossed the quail in the cooler, figuring I'd find some good use for it.  And I did.  


Heat oven to 400f.
Salt and pepper the quail, then cover with a light dusting of flower.  Pan fry the quail in a little butter, about 2 tbsp, over medium heat until golden brown.   Drain on paper towels and set aside.  
In the same pan, I made the mushroom risotto in the same way as in this previous post.   The only changes are no veal or pancetta and I used a combination of 2/3 chicken stock to 1/3 beef stock.  I had some flat green beans left from my farm purchase, so I decided to blanche and chop them and add them to the risotto.  
When the risotto is almost finished, put the quail into the oven to finish.  About 5-7 minutes.
Unfortunately, the photo does not do it justice.  I would say the risotto got a little dry as I did not time the quail with it perfectly.  As such, the risotto had to sit a bit while waiting for the quail to finish in the oven.  But nonetheless, the taste was still excellent.  I cleaned my quail getting every last tidbit.  Next time, I will try to better prepare the photo layout.

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