Wild Mushroom Stuffed Quail

…with Maderia Reduction and Goat Cheese Grits

On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds…

Wild Mushroom Stuffed Quail with Maderia Reduction and Goat Cheese Grits

INGREDIENTS

For the stuffing

  • 2 tablespoons (30 ml) olive oil
  • 4 tablespoons (56 g) butter
  • 1 cup (151 g) chopped onions
  • 1/2 cup (114 g) peeled, chopped carrots
  • 1/2 cup (114 g) chopped celery
  • Salt and pepper to taste
  • 2 cloves garlic, peeled and crushed
  • 2 cups (151 g) Shitake mushrooms chopped

For the quail

  • 4 whole quail, semi boneless
  • Salt and freshly ground black pepper
  • 2 teaspoons (10 ml) Cajun seasoning (½ teaspoon per quail)
  • 1 tablespoon (14 g) butter for searing

For the sauce

  • 1 cup (240 ml) Madeira
  • 2 cups veal demi-glace (commercially prepared or see recipe below)

For the grits

  • ¼ cup melted butter
  • Salt and pepper
  • 4 1/2 cups milk
  • 2 cups quick white grits
  • 6 ounces goat cheese, crumbled

 

DIRECTIONS

For the stuffing and quail

  1. Fill and preheat the SousVide Supreme to 154F/68C
  2. In a medium sauté, over medium heat, add 1 tablespoon (15 ml) of the olive oil and 2 tablespoons (28 g) of the butter. When the oil and butter is hot, add the onions, carrots, and celery. Season with salt and pepper. Sauté for 5 minutes and then add the garlic and cook for 1-2 more minutes. Transfer the vegetables to a bowl and set aside.
  3. In the same pan, add the remaining oil and butter over medium heat and sauté the mushrooms until soft, about 5 to 7 minutes. Combine the mushrooms with the vegetable mixture and set aside.
  4. Using a sharp knife, split the back of the quail down the middle and season them all over with salt, pepper and some Cajun seasoning.
  5. Divide the stuffing into fourths and form the mixture into round balls. Working with the quail, skin side down, place a ball of stuffing mixture into the center of each quail and wrap the quail around the stuffing.
  6. Put each quail into a cooking pouch and vacuum seal.
  7. Submerge the pouches in the water oven and cook for 20-30 minutes.
  8. Remove quail from pouches, pat dry.
  9. Finish by searing the quail breast side down, over medium high heat, in a skillet with a little butter for about 30 seconds.

For the sauce

  1. Brush each quail with the melted butter.
  2. Put the quail, breast-side down, into a saucepan over medium high heat and sear.
  3. Remove, set aside, and tent to rest.
  4. In the same saucepan, over medium heat, add the Madeira and bring the liquid to a boil; reduce by half, about 4 minutes, then add the veal demi-glace and simmer for another 2-3 minutes.

For the demi-glace

  • 2 cans (14 ounces/420 ml) low sodium beef broth
  • 2 large carrots, scrubbed, trimmed, peeled, and cut into 4 pieces
  • 4 cloves garlic, peeled and cut in half
  • Handful fresh Italian (flat-leaf) parsley
  • 1/2 cup (120 ml) dry red wine
  • 6 tablespoons (84 g) butter, cut into pats
  1. In a medium saucepan combine the broth, garlic, carrots, and parsley and simmer uncovered for about 1 hour and 15 minutes. Be sure to stir a few times while the sauce simmers.
  2. After an hour or so, when the mixture has been greatly reduced, add the wine and continue to simmer another 20 minutes.
  3. Add the butter and whisk until it is fully incorporated in the reduced broth and wine mixture. Voila! Demi-glace.

For the grits

  1. In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.
  2. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm.
  3. To serve, spoon the grits in the center of each plate. Place two quails breasts on top of each plate of grits. Spoon the sauce over the quail.