- 6 quail (1/3 to 1/2 pound each)
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 tablespoons vegetable oil
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1/2 pound fresh mushrooms, sliced
- 2 sprigs fresh thyme
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- Prepared rice or pasta
Season the quail with the salt and pepper and add the vegetable oil to any non stick CanCooker. On medium heat, sear on both sides until browned, about 2-3 minutes on each side.
Remove the quail from the pan and add in the butter, onions and mushroom cooking well until caramelized, about 10 minutes, stirring occasionally.
Add in the garlic and thyme stirring for 1 minute until fragrant then add in the flour and stir until it is fully absorbed before adding in the chicken broth and heavy cream and whisk well.
Add the quail back into the pan, reduce the heat to medium-low and simmer for 10-15 minutes until the quail is tender and cooked through and the sauce has thickened and reduced by half.
Serve over prepared rice or pasta.
Never see to many wild game recipes so i always make it a point to at-least try them and this was a winner in my book. so simple and kept the quail moist and juicy