The Vizsla Newzsletter (Oct / Nov 1998)

From Diane Willett on the Newsletter editor list on the Internet, She says "We cut this one out of an old Bon Appetite' magazine years ago - it's faboo!"

Preheat oven 375

  • 4 heads garlic
  • 1 1/2 Tbs Hazelnut Oil
  • 1/2 Lbs Hazelnuts (Filberts)
  • 1 stick unsalted butter, room temperature
  • 3/4 tsp salt
  • 3/4 tsp ground pepper
  • 6 quail
  • 1/4 cup plus 2 Tbs vegetable oil
  • 1/3 cup white wine
  • 1/4 cup beef stock (beef bouillion)
Place garlic in small baking dish and drizzle with hazelnut oil. Bake about 40 minutes or until soft, let stand until cool. When cool, squeeze the softened garlic into a bowl and mash with a fork until smooth. Set aside.

Spread hazelnuts on a large baking sheet and bake until the skins crack and nuts are lightly toasted, about 12 minutes. Rub nuts together in a towel to remove most of the brown skins. Place nuts in a food processor and process until finely ground. Add the softened butter and 1/4 teaspoon each of the salt and pepper. Process until smooth. Set aside.

Image: Ochre (Abody Ochre of Debrecan ADX) doing the tyre for agility!

Season quail inside and out with 1/4 teaspoon each of the salt and pepper. Loosen the skin around the neck opening and place 2 teaspoons of the hazelnut butter into each cavity, and 1 teaspoon under the neck skin. Tie legs together. Set Aside.

In a large, heavy skillet heat vegetable oil over moderately high heat. Add the quail and cook, turning until browned all over, and the grease meat is med-rare, about 10 minutes. Remove from pan, cover with foil and set aside.

Drain oil from pan. Add wine and stock and boil over high heat, scraping up any browned bits from the bottom of the pan, until liquid is reduced to 1/4 cup, about 2 minutes. Stir in garlic puree and remove from heat. Swirl in remaining hazelnut butter and season with the remaining salt and pepper. Remove the string from the quail. Spoon a small amount of the sauce onto each serving plate and place a quail on top.

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