Subj : Soups & Stews - 13
To   : All
From : Dave Drum
Date : Fri Nov 25 2022 16:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quail Civet
 Categories: Game, Vegetables, Chilies, Wine, Chocolate
      Yield: 8 servings
 
      8    Whole quail; gutted,
           - cleaned
           Salt & fresh ground pepper
    1/4 c  Olive oil
     15 cl Peeled garlic
      4 md Carrots; peeled, in 1"
           - pieces
      2 md Celery ribs; coarse chopped
      2 md Leeks; dark green tops
           - discarded; cleaned, coarse
           - chopped
      2 md Yellow onions; coarse
           - chopped
      8 md Tomatoes; cored, coarse
           - chopped
      1 tb Pimenton
    1/4 ts Cayenne pepper
      2 c  Semi-sweet sherry
    750 ml Bottle fruity red wine
      2 oz Bittersweet chocolate;
           - coarse chopped
    1/3 c  Fine chopped parsley
 
  Using paper towels, pat the quails dry. Season
  generously inside and out with salt and black pepper. To
  a large Dutch oven set over medium-high heat, add the
  oil. When it’s hot and shimmering, add 4 of the quail
  and cook, turning once, until browned on both sides,
  about 8 minutes. Use tongs to transfer to a plate, then
  repeat with the remaining quail. Turn the heat to
  medium. Add the garlic, carrots, celery, leeks, and
  onions, and cook until golden brown and softened, adding
  more oil if needed, about 15 minutes. Add the quail back
  to the pot, along with the tomatoes, pimentón, and
  cayenne. Increase the heat to high and pour in the
  sherry and red wine and stir to combine. Bring to a boil
  and lower the heat to medium-low to a simmer. Cover half
  way with a lid and cook, stirring occasionally, until
  the quail are fall-off-the-bone tender, about 1 hour.
  Remove from the heat, cool to room temperature, then
  refrigerate, covered, for 8-48 hours.
  
  Place the pot of quail back on the stove over
  medium-high heat. When the liquid boils, use tongs to
  transfer the birds to a plate. Lower the heat to a
  simmer and cook until the sauce reduces by about one
  third, about 30 minutes. Turn off the heat. Using an
  immersion blender, thoroughly purée the liquid. Stir in
  the chocolate. Add the quail back to the pot, cover, and
  cook, undisturbed, until the meat is heated through and
  the sauce has thickened, about 10 minutes.
  
  To serve, use a slotted spoon to transfer the quail to
  shallow bowls, then ladle over the sauce and sprinkle
  with parsley.
  
  By: Benjamin Kemper
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Start where you are." -- Robert J. Collier
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