Pan Seared Quail With Brussels Sprout & Mushroom Hash

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Pan Seared Quail With Brussels Sprout & Mushroom Hash

Chef Eric Recipe: Pan Seared Quail With Brussels Sprout & Mushroom Hash

This fun game dish is an easy holiday dish. Its a dish that will please any game lover while introducing something new to the foodie in your life. And its gluten free too.

Easy. Simple. Done.

Serves 4 People

Quail

Ingredients

  • 4 pc quail, boneless
  • 2 tsp minced garlic
  • 3 tsp olive oil
  • Salt and pepper

Method

  1. Combine oil, garlic, salt and pepper. Rub quail all over with marinade and place in a ziptop bag for an hour.
  2. When almost ready to serve, heat nonstick pan on medium heat
  3. Lay quail into pan away from you and sear on both sides for 3-4 minutes or until quail is medium rare.
  4. Remove from pan, tent with foil and let quail rest for 5 minutes.

 

Hash

Ingredients

  • 2 cups Brussels sprouts leaves
  • 2 cups Crimini mushrooms sliced
  • 2 tsp olive oil
  • 2 cloves garlic sliced
  • Salt and pepper to taste

Method

  1. Heat pan over medium heat
  2. Add oil, once oil is hot add sliced garlic and Crimini mushrooms.
  3. Saute until soft and lightly browned about 5 minutes. When almost ready to serve, add the Brussels and cook until lightly wilted about 1 minute.

 

Salsify puree

Ingredients

  • 2lbs salsify, peeled an cut into one inch chunks
  • 1 whole leek, root end removed, cleaned & chopped
  • 2 cups vegetable stock
  • 2 tsp olive oil
  • Salt and pepper

Method

  1. In a large pot, Combine leeks and salsify and cover in vegetable stock and cook until tender on medium heat about 20 minutes.
  2. Drain liquid and mashed leek and salsify together with olive oil, salt and pepper to taste.
  3. Continue to mash until smooth or pulse in a food processor until it’s a smooth consistency.
  4. Cover to keep warm and set aside until ready to serve.

 

Cranberry reduction

Ingredients

  • 1 cup cranberries, dried
  • 1 cup stock, chicken
  • 1 tsp rosemary, chopped
  • 1 tsp garlic, chopped
  • 1 tsp olive oil

Method

  1. Heat a quart sized pot on medium heat
  2. Add oil, garlic and rosemary and sauté until garlic just starts to color and is fragrant
  3. Add dried cranberries and stock and bring to a slow boil. Reduce to medium heat and cook until cranberry is tender about 15 minutes
  4. Transfer into blender and puree until smooth.
  5. Allow to cool then pass through a china cap or chinois (strainer) and set aside for plating
  6. When ready to serve, divide salsify puree on plates.
  7. Top with hash and roast quail.
  8. Drizzle sauce around plate and pass any remaining sauce on the side.

 

Fire It Up!

Chef Eric

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