Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Stuffed Quail Royale, Chocolate Sauce and Red Wine
Caille Royale Farcie, Sauce au Chocolat et Vin Rouge
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
6 deboned quails
1/2 cup whole pistachios
2 cloves garlic
1/2 cup of cognac
2 cups semisweet dark chocolate
1/2 cup sugar
400 g ground poultry (chicken or other)
fresh basil and parsley
1 Spanish onion
1/2 litre red wine (and a glass for the cook)
300 g button mushrooms
oil, butter, salt, pepper, bay leaves and thyme
Method/Steps
1 Chop the pistachios, onion, garlic, basil and parsley. Incorporate the chopped ingredients with the ground poultry.
2.Have a sip of the cognac and add the rest to the mix. Salt and pepper to taste and mix well. Stuff the quails with the mix.
3. Put the quails into a hot saucepan and cook until golden brown. Take a sip of wine while you wait. Remove quails and set aside.
4. Sauté the mushrooms. Take a bite of the chocolate and another swig of wine, let it melt in your mouth. Toss the rest of the chocolate in the saucepan with the remaining wine.
5. Incorporate the sugar and return the quail to the saucepan with the bay leaves and thyme.
6. Let the broth reduce for 45 minutes. While waiting, open another bottle of wine.
7. Finally, add salt and pepper and a spoon of butter. Serve with sautéed vegetables