Quail is such an unexpected treat! This Stuffed Quail with Mushrooms recipe is a delicious way to enjoy this delicately-flavored fowl while sipping on our Rutherford Cabernet Sauvignon.
6 quail, semi-boneless (or 3 Squab)
3 Tuscan sausage
3 oz morel mushrooms fresh (or 1 to 2 oz dried)
4 oz baby arugula
2 oz red wine
6 oz chicken stock
1 tsp fresh thyme leaves, chopped
¼ cup Italian parsley, leaves only
Round Pond Extra Virgin Spanish Olive Oil, as needed
salt and pepper, as needed
butcher’s twine, as needed
Preheat oven to 400F. Rinse and dry quail with paper towels. Remove sausage meat from casing. Stuff half of each sausage into each quail. Shape into uniform package and fold wings under back and cross legs. Using butchers twine tie as needed to keep shape. Rub lightly with oil and season generously with salt and pepper.
In an ovenproof skillet large enough to accommodate all birds, over medium heat, heat 2 Tbsp Round Pond Extra Virgin Spanish Olive Oil. Arrange quail back-side down and place skillet into oven. Roast on upper shelf for approx 15 to 20 min. or until internal temperature reads 145F. Remove and allow to rest in a warm place.
Remove excess oil from skillet. Heat over med flame, the add mushrooms and sauté lightly for 1 to 2 minutes or until nicely browned, season with salt and pepper. Meanwhile in a medium bowl, toss arugula with 1 tablespoon Spanish Olive Oil, thyme, parsley leaves, and a pinch of salt and pepper.
When morels are cooked, deglaze the pan with the red wine and reduce to almost dry. Then add stock and simmer for 2 to 3 minutes to reduce and intensify flavors while scraping the burned bits or fond from the bottom of the pan. Season with salt and pepper and remove from heat.
To assemble, onto each pre-warmed plate, place a small handful of the arugula-herb salad, top with one quail, then spoon on top an equal portion of mushrooms and sauce. Serve immediately and enjoy!