Braised Quail, Garlic Mashed Potato, Mushroom

final plated dish braised quail with mashed potato green bean cranberry and gravy-[Copyright David Lewetag II] — Braised quail plated with garlic mashed potato and green beans

This dish feels and tastes like turkey day without all the fuss and time required for a full-blown spread. Tarragon and dried cranberries bring brightness that cuts through the delicious savoriness of the plate and blanched green beans provide a fresh crunch.

When I'm unable to head back home to hunt these birds, I can still find them in Austin - semi-boneless.

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dry brined quail out of the fridge-[Copyright David Lewetag II] — Dry-brined quail

Start by dry brining the quail. I had about five hours on these guys - normally I'd go double that.

quail browned in brown butter-[Copyright David Lewetag II] — Browned quail

Melt some butter with a bit of grapeseed oil and cook until brown. Then brown the quail on each side (about 2 minutes per side) and set aside.

sauteed garlic and shallot-[Copyright David Lewetag II] — Sautéed garlic and shallot

Sauté garlic and shallot in the butter until softened. Add a couple tablespoons of flour and mix until combined.

mushrooms added to shallot and garlic-[Copyright David Lewetag II] — Sautéed mushrooms

Add mushrooms and sweat until they just begin to brown.

braising the quail in chicken stock-[Copyright David Lewetag II] — Braising the quail

Add chicken stock, bay leaf, tarragon, and rosemary, along with the quail, to the mushroom mixture. Cover with foil and braise, flipping once during the cook time (about 20 minutes). I liked using foil here because it lets some steam escape and quickens the time needed to reduce the stock.

cooking down the gravy-[Copyright David Lewetag II] — Reducing the stock into a gravy

Once the quail is done, remove and let sit while the stock reduces to the consistency of your choice. Throw a few dried cranberries in and mix.

During this time, heat a pot of water and blanch the green beans.

semi boneless quail cut in half-[Copyright David Lewetag II] — Quail cut in half

Cut the quail through the breast to create two equal sides. Now we're ready to plate.

top down view of braised quail with mashed potato green bean cranberry and gravy [copyright david lewetag ii] — Top view of braised quail

For final plating, add tarragon leaves and dried cranberries. The cranberries are crucial to cut through the savory nature of the dish. They bring quite a bit of great flavor.