Quail and Mushrooms

Quail and Mushrooms Ingredients

6 oz Chopped bacon	8 Quail - (4 oz ea);
1/4 c Flour	Salt; to taste
1 1/2 c Chopped onions	Cayenne pepper; to taste
3 c Assorted Exotic mushrooms	Freshly ground black pepper;
1 tb Chopped garlic	1 tb Fresh lemon juice
1/2 c Dry sherry	1 tb Chopped parsley
1 c Peeled; seeded, chopped	1 Recipe Jerusalem Artichokes
2 c Chicken stock

Instructions for Quail and Mushrooms

* Note: See the "Jerusalem Artichokes And Potato Au Gratin" recipe which is included in this collection. 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 Artichokes And Potato Au Gratin and garnish with the reserved crispy bacon. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-05-1997 Recipe by: Emeril Lagasse

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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