Pot-Roasted Boneless Quail with Mushroom Gravy

Pot-Roasted Boneless Quail with Mushroom Gravy

Pot-Roasted Boneless Quail with Mushroom Gravy
 
Pot-Roasted Boneless Quail with Mushroom Gravy
Recipe By:

Ingredients
  • 4 semi boneless quail (I buy these at specialty meat markets like Joey’s, Rousses, Whole Foods, Fresh Market)
  • 1 (1.13 oz.) pkg. McCormick Grill Mates (Chipotle Pepper Marinade)
  • 1 (1.13 oz.) pkg. McCormick Grill Mates (Peppercorn and Garlic Marinade)
  • 1 large Vidalia onion, chopped
  • 1 red onion, chopped
  • 6-8 garlic cloves, cut in half
  • 2-3 large portabella mushroom caps, gills removed and sliced into strips
  • 1 (8-oz.) shiitake mushrooms, sliced
  • ½ stick butter
  • ⅓ c. olive oil
  • 1 (.75 oz.) pkg. McCormick Mushroom Gravy Mix
  • 1 (.75 oz.) pkg. McCormick Herb Gravy Mix
  • 1 (10 ¾-oz.) can cream of mushroom soup
  • 1 (10-oz.) can Rotel
  • 1 (6-oz.) can Mushroom Steak Sauce
  • 1 T. Kitchen Bouquet
  • 4 c. water
  • 2 bunches green onions, chopped
  • Salt, red/black pepper, garlic powder
  • Hot rice or noodles or mashed potatoes

Instructions
  1. Take the two packages of McCormick Grill Mates Marinade and follow directions. Season quail and place in plastic Ziploc bag and pour marinade over it. Try to marinade overnite or at least 8 hours.
  2. In a large pot roasting dish, heat butter and olive oil.
  3. Remove quail from marinade. Brown on all sides in the butter/olive oil mixture. Remove from pot and drain and set aside.
  4. In same pot, sauté the onions until tender.
  5. Add the garlic cloves and mushrooms and cook for about 3-4 minutes.
  6. In a bowl, mix the mushroom soup, Rotel, mushroom steak sauce, the two gravy mixes and the Kitchen Bouquet. Mix well.
  7. Pour into the pot roasting pan with mushrooms and onions.
  8. Add the water and blend. Gently place the quail into the gravy.
  9. Simmer over low heat for about 25-30 minutes or until tender.
  10. Taste for seasoning. Garnish with chopped green onions and serve with rice, noodles or mashed potatoes.

Notes
*****I like to use this same recipe for duck breasts which I also buy at specialty meat markets.

 

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