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Roast Quail with Salsa Pronta Sauce and Wild Mushrooms

Yield: 6 Servings

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.