Roasted Quail w/ Wild Mushroom Gravy

Roasted Quail w/ Wild Mushroom Gravy

Sarah MickeyAll Poultry & Game Bird Recipes, All Recipes, Chanterelle Mushroom Recipes, Favorite Fall Recipes, Hedgehog Mushroom Recipes, Honey Wine Vinegar Recipes, Quail Recipes, Semi-Boneless Bird Recipes, Yellowfoot Chanterelle Recipes Leave a Comment

Roasted Quail with Wild Mushroom Gravy

Makes 3-6 Servings

Delicate, moist roasted quail with an earthy mushroom gravy. Upscale comfort food! Brining the quail adds time to the recipe, but it imparts flavor and helps keep the birds moist.

Serve one quail per person for six light meals or appetizers, or two quail per person for full entrées.

Roasted Quail with Wild Mushroom Gravy
  • 6 Semi Boneless Quail
  • 2 tbsp High Heat Oil (Safflower, Grapeseed, Peanut, Canola)
  • 1 1/4lb Fresh Wild Mushrooms (we used Yellowfoot Chanterelles & Hedgehog Mushrooms)
  • 1 tbsp Salt
  • ½ cup Thinly Sliced Shallots
  • 3 tbsp All Purpose Flour
  • ¼ cup Brandy
  • 2 cups Low Sodium Chicken Stock
  • 1 Squeeze of Lemon Juice
  • 2 tsp Honey Wine Vinegar
  • ¼ cup Chopped Fresh Parsley
  • Salt to Taste
  • Brine:
  • 3 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Sage
  • Scant ¼ cup Honey
  • 2 tbsp Salt
  • 1 tsp Black Peppercorns
  • 1 tbsp Sliced Shallot
  • 1 cup Water
  • 3 cups Ice Water



Stir together all brine ingredients (except the ice water) in a pot over high heat until the honey dissolves. Pour into the ice water and stir until the brine is very cold.


Add the quail to the brine and brine them for two hours in the fridge.


Clean your mushrooms (how to clean mushrooms)


Drain the brine from the quail and discard it.


Preheat your oven to 400°F.


Sear the quail in a hot, oiled skillet, starting skin-side down, then flip once the skin side is well browned.


Move the skillet to the oven and roast until the meat is a light pink (an internal temperature of 120°F).


Roast the mushrooms in the oven (how to roast mushrooms) on two trays, each with ½ tbsp. of the salt, and 1 tbsp of oil.


Once the quail are cooked, remove the pan from the oven and the birds from the pan. Add the shallots to the pan.  Saute until the shallots are caramelized, then add the all-purpose flour.  Continue to cook, stirring, until it smells nutty (you’re making a roux).


Add the brandy and cook until it reduces in volume by half, then add the stock. Simmer, whisking, until the gravy thickens.


Stir in the cooked mushrooms and lemon juice, chopped parsley and honey wine vinegar. Taste and add salt as necessary.


Serve the quail with the gravy and your choice of sides.

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