Recipes, Main courses

Stuffed quails, caramelized onions, and porcini mushrooms

Stuffed quails, caramelized onions, and porcini mushrooms

For 6 people

Difficulty : easy

Price : medium

Preparation time: 30 minutes

Cooking time: 45min

Ingredients

For the stuffed quails

  • 4 ready-to-cook quails
  • 150 g sausage meat
  • 80 g poultry liver
  • 1 chopped shallot
  • 1 minced garlic clove
  • 1 egg
  • 1 tbsp cognac
  • Salt, pepper
  • 20 g butter
  • Olive oil

For the garnishes

  • 3 large onions
  • 20 g butter
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 300 g fresh or frozen porcini mushrooms
  • Salt, pepper

Ustensils

Preparing the stuffing

In a mixing bowl, combine the sausage meat, chopped poultry liver, shallot, garlic, egg, and cognac.

Season generously. Mix until you obtain a homogeneous stuffing.

Stuff the quails

Carefully fill each quail with the stuffing without packing it too tightly.

In a sauté pan, melt the butter with a drizzle of olive oil.

Sear the quails on all sides until nicely browned.

Preheat the oven to 180°C.

Deglaze the sauté pan with a splash of water or broth, cover, then bake for 30 minutes.

Preparing the garnishes

Slice the onions. Sweat them in a pan with the butter.

Add the brown sugar, let it caramelize slightly, then deglaze with the balsamic vinegar.

Slowly cook until nicely caramelized.

Clean the porcini mushrooms, cut them to the desired size, then sauté over high heat in a bit of butter.

Season with salt and pepper, then set aside.

Plating

Place a stuffed quail in the center of each plate.

Add the caramelized onions and some porcini mushrooms around.

Drizzle with the strained cooking juices.

Serve hot.

TIPS

For a festive version, add some toasted hazelnut pieces or sautéed chestnut pieces when plating. For a perfect pairing: a glass of lightly spiced red wine (such as Pinot Noir or Syrah).

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