There are a couple of things I look forward to every spring, besides the warm weather and the end of snow.
Turkey hunting tops the list, the other is mushroom hunting. This recipe centers on using a pound of wild mushrooms to make the broth that accompanies the quail.
Here’s the disclaimer. Over the winter, my mushroom woods were bought by a land conglomerate who thought that it was in the best interest of their shareholders to bulldoze it down. So as you will be able to tell, store bought mushrooms work just as great as wild ones.
However, if you do happen to have some wild mushrooms, you won’t be disappointed.
Mushroom Braised Wild Quail
- 6 to 8 quail, ready to go
- 1 lb. of mushrooms. I used a bunch of different store bought varieties
- White wine
- Beef broth
- Salt and pepper
To get things started, melt some butter in a Dutch oven. Salt and pepper the quail and brown them on all sides.
Next, remove the quail and place them on a separate plate. Dice up the bacon and add it to the butter. Once the bacon is crisp, remove that as well.
For the next step, add in a diced onion with all the bacon grease and melted butter. Cook the onions until they start to run clear, and then pour in the white wine. I used about 1 cup.
Use a wooden spoon and scrape up all the bits that might be stuck on the bottom and bring it all to a simmer.
Now, pour in about 1 cup of beef broth and maybe 1 tablespoon of flour. Continue to stir until it all runs smooth. Return the quail and bacon back to the Dutch oven and bake it in the oven covered for about 20 minutes at 350.
Now that the quail is out of the way, grab another pan and melt a few more tablespoons of butter. Add the mushrooms and a little bit of olive oil and cook on medium high until they are done.
You will know they are done when they start to release their moisture and darken. Reduce the heat and stir in a nice helping of fresh chopped parsley.
By this time, the quail should be about done. Remove it from the oven and also remove the quail from the pot. Set them on a separate plate and cover them in aluminum foil to keep them warm.
Now, pour the mushrooms into the pot and turn the heat to high while stirring frequently. Bring it all to a boil and reduce the liquid down to a sauce-like state.
From there, all that is left is to add it to a plate topped with the quail, or smothered in the sauce like my wife does.
If you would like to see more of my recipes or other outdoor related content, be sure to follow me on twitter at @bradsmith319 or just check back here in the future.
I hope it turns out for you the same way it did for us. Enjoy!