Quail Stuffed with Wild Mushrooms

Name: Quail Stuffed with Wild Mushrooms
Ingredients: ½ teaspoon finely grated lemon zest; 1 teaspoon chopped fresh thyme or ½ teaspoon dried; 1 cup chicken stock; 1 or 2 tablespoons Fig Jam; 1 teaspoon chopped fresh thyme or ½ teaspoon dried; 1 tablespoon minced shallot or green onion, white part only; 1 tablespoon minced shallot or green onion, white part only; 3 cups wild mushrooms of your choice, cleaned and coarsely chopped; Kosher or sea salt and freshly ground pepper; 1½ tablespoons unsalted butter; 3 tablespoons olive oil; ½ cup finely chopped leek, white and tender green parts only; 8 boneless or semi-boned quail; 8 boneless or semi-boned quail; ½ cup dry Marsala wine; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons chicken stock or water; 2 tablespoons chicken stock or water

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Here’s another quail and fig preparation that’s simple and delicious. You can tell I like this combination, which for me says fall in the wine country. You could make your own fig jam or use a good store-bought version. I serve this with some simply sautéed greens.

Ingredients

1½ tablespoons unsalted butter
3 tablespoons olive oil
1 t

Main course
Gluten-free

Method

In a heavy, ovenproof sauté pan, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil over medium-high heat and sauté the shallot and mushrooms until the mushrooms are lightly browned and all the moisture has evaporated. Season to taste with salt and pepper and set aside. Wipe out the pan.

Preheat the oven to