Ingredients:
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Bacon, cut into 1 inch pieces
Flour
Onions, chopped
Mushroom, sliced
Garlic, chopped
Dry sherry
Tomatoes, peeled, chopped and seeded
Chicken broth
Quail
Salt
Cayenne
Freshly ground black pepper
Lemon juice
Parsley |
100g
¼ cup
1 cup
2 cups
1 tablespoon
½ cup
1 cup
1 ½ cups
8
1 teaspoon
¼ teaspoon
? teaspoon
1 tablespoon
2 tablespoons |
Method:
-
Wash the quail and pat dry. Remove the breast bone and split down the
back.
-
Fry the bacon in a large skillet over medium heat until
crisp. Using a slotted spoon, remove the bacon, drain, and set aside.
-
Add the flour to the fat in the skillet and make a
medium brown roux by stirring constantly for 8 to 10 minutes.
-
Add the onions and stir constantly for about 3 minutes,
or until slightly wilted. Add the mushrooms and cook for 2 minutes. Add
the garlic and the sherry and cook for 2 minutes. Add the tomatoes and
broth and bring to a boil. Add the quail, salt, cayenne, and black
pepper and simmer for about 30 minutes, basting and turning the quail
every 10 minutes. Stir in the lemon juice and parsley.
-
Serve garnished with the reserved bacon pieces.
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