Roast Quail with Salsa Pronta Sauce and Wild Mushrooms
- Ingredients for the Truffle Sauce:
- 1/2 cup white wine
- 1 cup chicken stock
- 2 cups heavy cream
- 1 tablespoon of Salsa Pronta
- Dash lemon juice
- Dash hot pepper sauce
- Dash Worcestershire sauce
- Salt and pepper to taste
- Ingredients for the Wild Mushrooms:
- 1/2 cup canola oil
- 24 ounces mixed mushrooms
- 4 tablespoons minced garlic
- 4 tablespoons minced shallots
- 4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil)
- Kosher salt and freshly ground black pepper
- For the Quail:
- 6 shaved slices fresh truffles
- 6 medium sized shallots, peeled
- 6 whole quails
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
Yield: 6 Servings
Preparation:
Make the sauce: Heat the wine and chicken stock together. Bring to a boil,
then reduce until about 1/4 cup. Add heavy cream, reduce by half, then add in Salsa Pronta with a whisk until well incorporated. Finish with a dash of lemon juice, Worcestershire sauce, hot pepper sauce and salt and pepper. Keep warm until ready to use.
Meanwhile, preheat the oven to 400. Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper. Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving. Serve with wild mushrooms and truffle sauce.
