Quail and Vegetable Ragout

Name: Quail and Vegetable Ragout
Yield: 4 portions
Ingredients: 2 carrots, peeled and julienned; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 6 quail, well rinsed and patted dry; 2 cups tiny white pearl onions; 1 cup Berta’s Chicken Stock or canned broth; 1 cup Berta’s Chicken Stock or canned broth; 8 ounces salt pork, rind removed, cut into ½-inch dice; 12 large cloves garlic; 12 large fresh cultivated mushrooms, rinsed, patted dry, and quartered; 2 tablespoons unbleached all-purpose flour; 2 cups good-quality Burgundy; 2½ tablespoons chopped fresh Italian (flat-leaf) parsley; 1 tablespoon red currant jelly; 1 tablespoon dark brown sugar; 1½ teaspoons dried thyme leaves

Preparation info

4
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve taken quail and prepared them in the style of coq au vin. The meat is delicate and succulent, and makes an elegant dish for an intimate dinner party.

Ingredients

6 quail, well rinsed and patted dry
2 cups tiny white pearl onions
1 cup

Main course

Method

Quarter the quail, removing and reserving the backbones. Set the quartered pieces aside.
Place the onions in a saucepan, cover with water, and bring to a boil. Remove the pan from the heat, drain the onions, and rinse them under cold water. Slip off the skins, and set the onions aside.
Place the chicken stock in a small saucepan, and add the reserved