Sauteed Quail Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Sautéed Quail.....you'll find more recipes like this in our Recipe pages

Sautéed Quail with Pea Shoots and Herbed Morel Risotto
This towering salad begins with a base of pea shoots and herbed mushroom risotto, climbing to golden sautéed quail, topped with more pea shoots. Chef Alfred Portale's Sage and Savory Butter flavors both the quail and the risotto; it would be wonderful with chicken or pork as well.
Serves 4
	Sage and Savory Butter
1/2 lb	butter at room temperature
1/2 tsp	fine salt
1 tsp	fresh cracked black pepper
1 tsp	fresh chopped thyme
1 tsp	fresh chopped savory
1 tsp	fresh chopped sage
1 tsp	fresh chopped parsley
1 tsp	minced garlic

	*Quail*
4	quails, butterflied 1/4 cup Sage and Savory Butter
pinch	salt and freshly ground white pepper

	Risotto
4 - 6 oz	fresh morel mushrooms, or 2 ounces dried
4 tbsp	unsalted butter
1 1/2 cup	finely sliced shallots
1 LB	Arborio rice
1 tsp	minced thyme
3 qt	rich turkey or chicken stock
1/4 cup	peas, cooked al dente
1/4 cup	Sage and Savory Butter
1 tbsp	chopped Italian (flat-leaf) parsley

	Pea Shoots
2 tbsp	extra virgin olive oil
1	clove garlic, finely sliced
1	fresh pea shoots
pinch	salt and freshly ground white pepper
1 tbsp	white truffle oil
4	sprigs fresh savory

	To Make the Herbed Butter
-	Blend all ingredients in a small bowl.
-	Cover with plastic wrap and refrigerate.

	To Prepare the Quails
-	Season the quails with salt and pepper.
-	Heat the butter in a sauté pan over medium-high heat and sauté the quails, skin-side down, for 4 minutes.
-	Turn over and cook 2 minutes.
-	Remove from pan and keep warm.

	*To Make the Risotto*
-	If using dried mushrooms, soak in 1/2 cup of water for 30 minutes; drain completely and pat dry.
-	Melt 2 tablespoons of the butter in a sauté pan or skillet over medium heat and add the mushrooms.
-	Cook until wilted, shaking the pan from time to time to keep the mushrooms from sticking. Set aside.
-	In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter and add the shallots.
-	Cook for 4 minutes, until soft and translucent, but not browned.
-	Add the rice and thyme and stir to coat.
-	Stir in 1 cup of stock and cook, stirring until the liquid is absorbed.
-	Continue to add stock 1 cup at a time, stirring constantly, until only 1 cup is left.
-	Stir in the sautéed mushrooms and peas.

-	Add the final cup of stock and stir until absorbed; total cooking time for the rice is 15 to 18 minutes.
-	Take off the stove and stir in the Sage and Savory Butter and chopped parsley.

	*To Prepare the Pea Shoots*
-	Heat the olive oil in a medium sauté pan over medium heat.
-	Add the sliced garlic and cook until lightly browned, then remove and discard.
-	Add the shoots to the oil and cook until wilted, about 1 minute.
-	Season with salt and pepper.

-	*To Serve*
-	Mound pea shoots in the center of four warmed, deep soup plates.
-	Spoon risotto around the shoots and place a quail on top of each mound.
-	Drizzle with white truffle oil.
-	Garnish with a savory sprig.

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