![]() ![]() Serve them drizzled in the Andouille cream sauce (below). Remove from the oven and let them rest for about 10-15 minutes. Use a kitchen torch ( buy a kitchen torch) to caramelize the outside of the quail. OPTIONAL PRO TIP: Because they are roasted very quickly, they may be a light color. The internal temperature should be 155 degrees. Roast them in the oven for 12-15 minutes. Once covered in bacon grease (or butter/duck fat), sprinkle them with the Cajun seasoning and place them in a roasting pan. If you don't have bacon grease, butter, duck fat or goose fat work well too. Rinse the quail and pat them dry with paper towels. It's important they are at room temperature for the best results. Let the quail come to room temperature for at least an hour. It's DELICIOUS! Buy Andouille Sausage ( affiliate link). ![]() You can also ( buy Cajun seasoning), but if you use salt-free, you'll need to add salt to taste to the recipe.Īndouille sausage is a type of pork sausage made with Cajun spices and seasoning, then smoked. I am a huge fan of the products they sell over at Fatworks - it's mostly grass fed and/or cage free products, and the quality is just wonderful.Ĭajun seasoning is best homemade - it tastes fresher and it's super easy. I've used bacon fat, but butter, duck fat or goose fat would also be incredible. You'll need Andouille sausage, Cajun seasoning, cream and broth, as well as some kind of fat. Most of the other ingredients are easy to find. It comes in a larger package, but you can always freeze it for later. You can also buy quail online at For The Gourmet. I typically find it at my local Asian grocery store in the frozen section. It can be difficult to find quail sometimes. Typically, I recommend 2-3 quail per person as they can be quite small.Īnd the cream sauce is to die for.delicious morsels of caramelized andouille sausage with garlic, onions and cream.oh my. This makes them great for a quick weeknight meal! Rubbed with bacon grease and coated in Cajun spices, these quail have so much flavor! They are best cooked at extremely high heat for a short period of time. You can also make these sous vid quail for ultra tender and juicy quail. Juicy and flavorful, these things are so quick and easy to cook too. ![]() Serve the quails with the gravy poured over.I mean, they are totally delicious. Whisk in the knob of butter if you want a slightly richer gravy. ![]() Let the wine simmer for 3 mins to reduce, then add the stock and simmer for approx 5 mins to reduce. As you whisk, incorporate all the sticky bits on the base of the tin. To make the gravy, put the roasting tin over a medium heat, pour in the wine or alternative, let it bubble and then whisk in the flour. Lift the quails and thyme sprigs out of the tin and set aside to rest, covered. Cook quail by roasting it in the oven, grilling it, or sauteeing it on the stovetop. Sit the birds in the tin, pour over the wine or sherry, crumble over salt flakes and roast for 15-20 mins, depending how pink or not you want the meat. Heat the oil in a roasting tin over a high heat and quickly sear the quails until nicely browned all over. Put into the fridge if leaving overnight but be sure to return the birds to room temperature before roasting. Pour over the quail, scatter over the thyme sprigs, cover, and set aside to rest for a few hours or overnight. Mix together the orange zest and red wine vinegar. ![]()
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