====== Stuffed Quail with Chanterelle Sauce ======
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===== Ingredients =====
  *     4 quails (I bought mine online from D’Artagnan
   *    3 shallots, finely diced
  *     2 tablespoons of butter
  *     a few chicken livers
  *     1 fennel pork sausage (remove from the casing)
  *     4 tablespoons of breadcrumbs
  *     2 tablespoons of milk
  *     2 tablespoons of cognac (plus some more for the chanterelle sauce
  *     4-5 sprigs of thyme
  *     1 lb chanterelles
  *     1/2 cup heavy cream
  *     salt and pepper
  *     more butter for frying the quails
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===== Info =====
  * **Prep:** 1 hour
  * **Cook:** 1 hour
  * **Serves:** 4
  * [[https://thezuzupost.com/?p=244|Source]]

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===== Directions =====
  -     Start with the stuffing: melt the 1 tablespoon of butter in the pan, add the sprigs of thyme and the finely diced shallots. Sauté for a few minutes until the shallots are translucent. Add the chicken livers (they benefit from a good milk soaking from the day before but if you don’t have the time, skip it) to the pan and cook for about 5 min (you’re only looking for a bit of color, they will continue to cook once inside the quail). Yes, they will be pink and bloody – DON’T PANIC!
  -     Move the chicken liver/onion mixture to a bowl (remove the thyme sprigs), wipe the pan, add the other tablespoon of butter and sauté the sausage meat until it changes color.
  -     In the bowl of the food processor add the chicken liver mixture, the cooked sausage, the breadcrumbs, the milk, the cognac and the salt and pepper. Blend until very smooth. Traditionally, a mousseline would be passed through a tamis…but this is home cooking, folks!!!!
  -     Take the stuffing and fill each quail taking care to reshape the quails as you go along. Heat some butter in a cast iron pan and sauté them until they get a great color on them, turning once. Place in a preheated oven at 375F for 15-20 min. Spoon sauce (recipe below) over the quail and serve.
  -     For the sauce, I start the chanterelles in a dry pan, I want as much concentrated flavor as I can get. Once the chanterelles give up most of their water, I sprinkle a little salt and add the cognac. Ignite (carefully) the cognac for a quick flambee. Once the flames die down ad the cream and reduce for a few minutes…it’s now ready to spoon over the roasted quail. You can certainly add some garlic to this recipe but I skipped it this time.

{{tag>quail hunting shallots chicken_liver liver sausage milk cognac bourbon chanterelles mushrooms heavy_cream thyme }}
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