Subj : Soups & Stews - 13
To   : All
From : Dave Drum
Date : Fri Nov 25 2022 16:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Quail Civet
Categories: Game, Vegetables, Chilies, Wine, Chocolate
     Yield: 8 servings

     8    Whole quail; gutted,
          - cleaned
          Salt & fresh ground pepper
   1/4 c  Olive oil
    15 cl Peeled garlic
     4 md Carrots; peeled, in 1"
          - pieces
     2 md Celery ribs; coarse chopped
     2 md Leeks; dark green tops
          - discarded; cleaned, coarse
          - chopped
     2 md Yellow onions; coarse
          - chopped
     8 md Tomatoes; cored, coarse
          - chopped
     1 tb Pimenton
   1/4 ts Cayenne pepper
     2 c  Semi-sweet sherry
   750 ml Bottle fruity red wine
     2 oz Bittersweet chocolate;
          - coarse chopped
   1/3 c  Fine chopped parsley

 Using paper towels, pat the quails dry. Season
 generously inside and out with salt and black pepper. To
 a large Dutch oven set over medium-high heat, add the
 oil. When it’s hot and shimmering, add 4 of the quail
 and cook, turning once, until browned on both sides,
 about 8 minutes. Use tongs to transfer to a plate, then
 repeat with the remaining quail. Turn the heat to
 medium. Add the garlic, carrots, celery, leeks, and
 onions, and cook until golden brown and softened, adding
 more oil if needed, about 15 minutes. Add the quail back
 to the pot, along with the tomatoes, pimentón, and
 cayenne. Increase the heat to high and pour in the
 sherry and red wine and stir to combine. Bring to a boil
 and lower the heat to medium-low to a simmer. Cover half
 way with a lid and cook, stirring occasionally, until
 the quail are fall-off-the-bone tender, about 1 hour.
 Remove from the heat, cool to room temperature, then
 refrigerate, covered, for 8-48 hours.

 Place the pot of quail back on the stove over
 medium-high heat. When the liquid boils, use tongs to
 transfer the birds to a plate. Lower the heat to a
 simmer and cook until the sauce reduces by about one
 third, about 30 minutes. Turn off the heat. Using an
 immersion blender, thoroughly purée the liquid. Stir in
 the chocolate. Add the quail back to the pot, cover, and
 cook, undisturbed, until the meat is heated through and
 the sauce has thickened, about 10 minutes.

 To serve, use a slotted spoon to transfer the quail to
 shallow bowls, then ladle over the sauce and sprinkle
 with parsley.

 By: Benjamin Kemper

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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