- 2 quails
- 2 slices bacon, diced
- 2 tablespoons [30 mL] minced onion
- 1 tablespoon [15 g] softened butter
- 2 tablespoons [30 mL] Cognac
- 10 fresh mushrooms, diced
- 1 1/2 tablespoons [22.5 mL] cornstarch
- 3 tablespoons [45 mL] cold water
- Salt and pepper, to taste
Red Wine Marinade
- Few onion rings
- 1/2 carrot, sliced
- Few black peppercorns
- 1 parsley sprig
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] tarragon
- 1 bay leaf
- 2 tablespoons [30 mL] oil
- Salt and pepper, to taste
- Red wine
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- Arrange quails into a large bowl; add marinade ingredients [onion rings, carrot slices, black peppercorns, parsley sprig, thyme, tarragon, bay leaf, oil, salt and pepper]; pour in enough red wine to cover.
- Cover with plastic wrap and marinate, refrigerated, for 12 hours.
- Arrange bacon dices into an oven-safe casserole; fry bacon dices over medium heat for 3 to 4 minutes, until melted.
- Remove from marinade [reserve marinade] and wipe dry quails.
- Brown quails into casserole, into melted bacon fat; cook for 3 to 4 minutes.
- Salt and pepper.
- Turn quails, add minced onion and softened butter; cook for 5 minutes longer.
- Strain marinade before pouring it into casserole.
- Pour in Cognac; ignite.
- Add mushroom dices; cook for 3 to 4 minutes more.
- Cover casserole; bake into a preheated 350°F [180°C] oven for 25 to 30 minutes.
- Remove casserole from oven; transfer over medium heat.
- Transfer quails onto a warm serving platter.
- Mix together cornstarch and cold water; stir into sauce, until thickened.
- Pour sauce all over quails and serve.
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