Spatchcocked Quail with Mushrooms and Polenta

Name: Spatchcocked Quail with Mushrooms and Polenta
Yield: Serves 6
Ingredients: juice of one lemon; teaspoon each of chopped thyme, rosemary and oregano; 6 quail; 5 tablespoons olive oil; 450 g (1 lb) wild mushrooms or a mixture of cultivated ones such as oyster and brown-cap, sliced; 450 g (1 lb) wild mushrooms or a mixture of cultivated ones such as oyster and brown-cap, sliced; 450 g (1 lb) wild mushrooms or a mixture of cultivated ones such as oyster and brown-cap, sliced; 450 g (1 lb) wild mushrooms or a mixture of cultivated ones such as oyster and brown-cap, sliced; knob of butter; 1 clove garlic, crushed and finely chopped; teaspoon each of chopped thyme, rosemary and oregano; teaspoon each of chopped thyme, rosemary and oregano; a handful of sultanas soaked in grappa or brandy (optional); a handful of sultanas soaked in grappa or brandy (optional); a handful of sultanas soaked in grappa or brandy (optional); 150 ml (¼ pint) game or chicken stock; 150 ml (¼ pint) game or chicken stock; 200 g (7 oz) coarse polenta (cornmeal); 200 g (7 oz) coarse polenta (cornmeal); 1.25 litre (2 pints) chicken stock; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

6 quail
5 tablespoons olive oil
juice of one

Main course
Gluten-free

Method

Spatchcock the quails following the final recipe in this chapter, Roast Quail with Breadcrumbs and Herbs. Mix 4 tablespoons of the olive oil, lemon juice, and herbs with some salt and pepper, then rub this into the quails. Leave for at least one hour.

While the quails are marinating prepare the mushrooms and polenta. Heat the butter and remaining oil in a heavy frying pan; add the garli