- 1 tablespoon [15 mL] green peppercorns
- 2 tablespoons [30 mL] heavy cream [35% m.s.g.]
- 2 tablespoons [30 g] clarified butter
- 2 quails
- 1/4 celery stick, diced
- 2 tablespoons [30 mL] tiny carrot dices
- 2 tablespoons [30 mL] tiny onion dices
- 1/4 teaspoon [1 mL] thyme
- 1/2 teaspoon [2.5 mL] tarragon
- 10 fresh mushroms, cleaned and minced
- 2 tablespoons [30 mL] chopped green onion
- 2 cups [500 mL] dry red wine
- 4 tablespoons [60 mL] heavy cream [35% m.s.g.]
- Salt and pepper, to taste
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- Into a small bowl well crush green peppercorns; mix in 2 tablespoons [30 mL] heavy cream.
- Set aside.
- Into an oven-safe casserole, melt clarified butter until hot; brown quails for 3 to 4 minutes, on one side.
- Turn quails and brown on other side.
- Add celery, carrot and onion dices, thyme and tarragon.
- Cover; roast quails into a preheated 350°F [180°C] oven.
- Roast quails for approximately 20 minutes, or according to size.
- Remove casserole from oven; transfer over low heat.
- Lower oven temperature to 150°F [65°C].
- Mix in minced mushrooms and chopped green onion; simmer for 3 minutes.
- Remove quails from casserole; arrange quails onto an oven-safe serving plate and keep warm, into 150°F [65°C] oven.
- Pour dry red wine into casserole; mix well.
- Pour in reserved green peppercorns/cream mixture, stirring.
- Cook over high heat for 7 to 8 minutes, until somewhat reduced.
- Check for seasonings.
- Using a metal whip, whip in remaining 4 tablespoons [60 mL] cream; thicken sauce for 3 to 4 minutes.
- Pour sauce over quails and serve.
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