astray recipes: Quail and mushrooms

Categories: Emeril
Yield: 4 servings

Measure	Ingredient
6 ounces	Chopped bacon
¼ cup	Flour
1½ cup	Chopped onions
3 cups	Assorted Exotic mushrooms,
	Such as shiitakes, oysters
	Or hedgehogs
1 tablespoon	Chopped garlic
½ cup	Dry sherry
1 cup	Peeled, seeded and chopped
	Tomatoes
2 cups	Chicken stock
8	Quail, breastbone removed
	And split down the back (4
ounce	Each)
	Salt
	Cayenne
	Black pepper
1 tablespoon	Fresh lemon juice
1 tablespoon	Chopped parsley

In a large skillet, over medium heat, fry the bacon until crispy, about 3 to 4 minutes. Using a slotted spoon, remove the bacon and drain on a paper-lined plate. Set the bacon aside. Stir the fat into the flour and make a medium brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes. Stir in the onions and saute for 3 minutes, or until the vegetables start to wilt. Add the mushrooms and continue to cook for 2 minutes. Season with salt, pepper, and cayenne. Add the garlic and sherry and cook for 2 minutes. Stir in the tomatoes and chicken stock and bring the liquid to a boil. Season the quail with salt, pepper, and cayenne. Add the quail to the mixture and simmer for 30 minutes, basting the quail every 10 minutes. Stir in the lemon juice and parsley. Serve the quail with the Jerusalem Artichoke and Potato Au Gratin and garnish with the reserved crispy bacon. Yield: 4 servings

EMERIL LIVE SHOW #EMIA76

Recipe from Louisiana Real and Rustic Cookbook by Emeril Lagasse; William Morrow Publishing

quail and mushrooms