Mushroom Rosemary Stuffed Quail with Risotto

April 24, 2010 | By | COMMENTS

Mushroom Rosemary Stuffed Quail with Risotto 1
Today I took some time to work on some technique and took a shot at deboning a quail. Here is my progression during the whole cooking process. The dish is Mushroom Rosemary Stuffed Quail with Risotto. I used some new tricks I recently learned from a very talented chef here locally. The finished result is shown here and some of the prep is shown after the jump.


Mushroom Rosemary Stuffed Quail with Risotto 2
So here is the technique part where I deboned the quail and prepped it for stuffing and rolling.
Mushroom Rosemary Stuffed Quail with Risotto 3
After making the stuffing I rolled the whole quail and made it into a nice little package with plastic wrap. The whole purpose for this is to give the quail a nice shape for cutting it into medallions for the final plating.
Mushroom Rosemary Stuffed Quail with Risotto 4<
Once the bird was all rolled up I placed the package into simmering water to cook the quail partially and also started my stock. I used all the bones and trimmings from the quail and simmered the stock for use in a sauce later on, and for the risotto.
Mushroom Rosemary Stuffed Quail with Risotto 5
After the quail was cooked partially I removed it from the water and placed the package in the freezer to chill the bird. Once chilled I removed the plastic and on a hot skillet I browned all sides to crisp the skin and then removed the quail to let it rest for a few minutes. Afterwards I cut the quail into medallions and then browned each side saving all the fond and deglazing the pan for a butter based sauce. By this time the quail is almost completely cooked through and is ready for the oven and my stock is ready for the risotto and for the finished sauce.
The whole cooking experience turned out perfect and helped me gain the knowledge of boning poultry. After experimenting with such a small bird I am sure a larger chicken should be quite a bit easier. I can’t wait for my next day off to try another challenging dish and I hope it turns out just as good as this one.

Categories: Miscellaneous