Receips

(6 servings)

Ingredients:

12 Oka Quails 12
125 mL flour 1/2 cup
60 mL butter 1/4 cup
180 mL chopped onions 3/4 cup
180 mL sliced mushrooms 3/4 cup
250 mL dry white wine 1 cup
1 bouquet garni* 1
250 mL beef broth 1 cup
30 mL tomato paste 2 tbsp
salt and freshly ground pepper

Préparation

1. Truss Quails to maintain shape.
2. Place flour in freezer bag and add salt and pepper to taste. Place 1 or 2 Quails in bag at a time, and shake to coat with flour.
3. In a Dutch oven, melt butter as needed. In several batches, brown Quails over medium-high heat until golden; remove from pan and keep warm.
4. Melt 15 mL (1 tbsp) butter in Dutch oven over medium heat, add onions and mushrooms and cook until soft and transparent. Stir in wine, bouquet garni, broth and tomato paste, and return Quails to pan. Simmer for about 30 minutes. Remove bouquet garni.
5. Arrange Quails on a serving platter and pour sauce into a gravy boat.
6. Serve with cooked vegetable sticks and small baked potatoes.
*For the bouquet garni, tie together a sprig of fresh thyme, a bay leaf, some sprigs of parsley and celery leaves (or tie them up in a large square of cheesecloth).