Bourbon-Braised Quail
Jack Hennessy, from the Pheasant Forever Blog, shares how to braze quail with a little kick.
Two servings
Ingredients
-
Bourbon-braised quail and gravy
-4 whole quail, plucked, approximately 18 ounces
-Bacon grease from 8 ounces of diced bacon
-1 cup shallots, sliced julienne
-1-1/2 Tablespoons freshly minced garlic
-8 ounces sliced crimini mushrooms
-2 Tablespoons butter
-1 Tablespoon white wine vinegar
-1 cup bourbon
-3 cups chicken stock
-5 Tablespoons flour
-1 teaspoon kosher salt -
Roasted Yukon potatoes
-5 to 6 medium Yukon potatoes, approximately 18 ounces
-8 ounces applewood-smoked deli counter bacon, diced
-2 Tablespoons butter
-1 Tablespoon white or black pepper
Instructions
- Dice Yukon potatoes and place them in a large pot. Cover the potatoes with water and set the heat to high. Add 1 tablespoon of kosher salt to water and boil. Once the water reaches a boil, wait 5 minutes and test the texture—potatoes should have a tender texture but not turn to mush when poked with a fork. Drain water. Leave potatoes in the pot until bacon is finished. Preheat oven to 450 degrees.
- Dice a half pound of deli-counter bacon (easier when bacon is very cold). On medium heat, in a large, deep sauté pan, cook bacon bits and render fat in the pan, until bits exhibit semi-crisp texture (approximately 10 minutes). With a slotted spoon or tongs, remove bits and set aside on a napkin-covered plate.
- Lightly salt and pepper all sides of quail. Place quail in pan and sear to a golden brown in bacon grease. Remove quail after browned. Deglaze pan with 1/2 cup bourbon. Add shallots, mushroom, garlic, and butter and sauté until shallots are soft (approximately 5 minutes). Add another 1/2 cup bourbon, chicken stock, vinegar, and 1 teaspoon salt. Stir liquids. Place quail back into the pan to braise. Turn and flip every 10 minutes.
- In a 10-inch-by-15-inch baking pan (or similar-size baking pan), place Yukon potatoes and lightly smash or crumble. Add bacon bits. Place in oven on a low rack to roast for 30 minutes. (Note: Baby carrots pair well with this dish and require the same amount of time as potatoes to roast)
- After the potatoes have roasted and the quail has braised for 30 minutes, turn the oven to high broil and tend to quail. Remove quail from liquids, and set aside in a warming drawer or on a plate covered with aluminum foil (do not place quail in the oven with the potatoes). Add 5 tablespoons flour, 1 tablespoon at a time, to liquids and stir thoroughly. Additionally, stir broiling potatoes every 3 to 5 minutes. After 15 minutes of boiling potatoes and stirring flour into gravy, potatoes should be golden brown and gravy should have a thick texture. If necessary, salt gravy to taste.
- To serve, place two quail on each plate, along with roasted potatoes, and cover with gravy. Garnish with freshly minced parsley and enjoy!
