Papardelle al Ragǔ d’Quaglia (Quail Sauce Pasta)

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This Quail Sauce works with any pasta, but I prefer to team it with broad home made Pappardelle Pasta (Recipe for Pappardelle on a later occasion).

Quail Sauce 

8 Quails butterflied

6 Tablespoon Olive Oil

30 g Butter

4 Cloves Garlic finely sliced

2 Medium Onions sliced

1 Red Sweet Pepper/ Pepperoni seeds removed and sliced in strips

2 Small Carrots diced

Half a fresh Chilli finely sliced

4 Cups Quail or Chicken Stock

1 Fresh Tomato chopped

Salt

Pepper

2 Glasses Good Red Wine (One for the Chef and one for the dish) 

Home made Papardelle (Enough for four people – about 300g of flour and 3 eggs)

Put the olive oil, butter, garlic and onion in  a large casserole pot and saute over medium heat until soft. Turn up the heat, ad the Quails and brown on all sides. Ad the wine (one glass only) and let it simmer until the wine has evaporated. Turn down the heat, ad the carrots, pepperoni and chilli and baste, adding stock to keep it moist in the partially covered the pot. Adjust for Salt and Pepper. When the meat is soft and comes away from the bones, which may take up to an hour, remove the quails from the pot and remove the flesh from the bones. If the sauce in the pot is too runny reduce it over medium heat until the right consistency – if too dry ad some stock. Add the deboned Quail back to the sauce and heat through well. In the mean time cook the Papardelle and just before ready ad the chopped tomato to the sauce and stir through well.  Now drain and ad the Pappardelle to the sauce pot, stir and heat through – serve immediately.

HOW TO “BUTTERFLY” A QUAIL BACKYARD FARMER STYLE ( not for the squeamish )

For various reasons I have to slaughter some quail from time to time. I may have too many males, it may be necessary  to introduce new blood in to the breeding pens, hens may stop laying, and so on. My method of preparing quail for the pot has evolved through experience and may be useful to someone. I would like to know how others approach this fairly unpleasant task!

Line a 20 Liter bucket with a black garbage bag and after  decapitating the quail with a meat cleaver, hold the bird over the open bag to let it bleed. Hold the wings to prevent them from fluttering and splashing blood. After about one minute tie a piece of soft wire around one leg and hook it over the side of the bucket, letting the bird hang inside the bucket, to let it bleed into the bag. Submerge the bird in scalding water for ten second then immediately pluck all the feathers until the carcass is clean.  Cut the feet off by cutting through the shank close to the hock joint – (foot side of the joint). If you cut through the joint the meat retracts from the thigh when cooking and exposes the bone.

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Take a meat shear and insert from the back hard up against the backbone. Cut all along the backbone, keeping the inside tip of the shears close to the top, until you have cut through right to the front. Do the same to the other side of the backbone. If you keep your shears against the inside top, you would have missed all the entrails.

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It is now easy to lift the neck and backbone from the carcass, starting from the neck side

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Cut through the backbone as close to the cloaca as possible. Also cut through the skin immediately below the cloaca. The backbone / neck sections goes straight into the dish holding all the parts to cook stock from. By inserting your middle finger underneath the entrails, starting from the back and moving your hand forward  keeping your finger against the breastbone you will lift all the entrails out, intact without soiling the carcass.

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The only parts that may still be attached are the lungs – scrape these out and put into the stock dish. Cut the neck skin short and ad this to the stock dish.Wash the carcass and leave to dry a bit.

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Carefully remove the gizzard and put into a separate dish for cleaning later. Also cut loose the proventriculus and hart which goes into the third dish. Make sure you identify the gall bladder and cut it loose from the liver without spilling gall onto the liver.

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The liver then goes with the proventriculus and hart and also add the gizzard after cleaning to make wonderful  quail liver dishes like risotto .

Butterflying your quails in this described way instead of cutting through the breastbone (from the front instead of the described way from the back) you retain the moisture in the breast much better during cooking. No damage is done to any of the expensive cuts either. The backbone, which is always difficult to eat and does not have much meat makes great quail stock.

There are many wonderful Quail Recipes