Roberta Hall-McCarron’s Barbecued Quail
One of chef Roberta Hall-McCarron's most beloved culinary creations, this barbecued quail with mushroom broth, onion and wild leeks is the perfect dish for fall.
Keywords
- gourmet
- quail
Ingredients
- 100g button mushrooms
- 1L water
- 10g dried shiitake
- 10g thyme
- 12g vinegar
- 12g salt
- 10 brown onions
- 50g butter
- salt, to taste
- 8 quails
- 8 wild leeks
- 1 packet Burgundy wood sorrel
- 7-8 button mushrooms
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