Updated: Apr 27, 2020
6 Quails, cleaned
1 stick unsalted butter
1 cup red wine
1 pint wild mushrooms of choice
2 shallots, diced
2 red Italian peppers, diced
2 Parsnips, sliced
1/2 teaspoon smoked Paprika
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Cummin
Salt and Pepper to taste
Hand full chopped fresh Italian Parsley
In a large Dutch Oven melt butter over medium heat
Take quail and salt, pepper, coat in flour and brown on all sides and set aside.
Next, add spices, and stir to coat in melted butter.
Now add shallots, peppers, and parsnips to oven and saute until shallots and peppers are soft. While sauteing try to remove any brown bits that have stuck to the bottom of the oven
Add wine, stir, and add mushrooms and stir to coat, cover, reduce heat and simmer for about 10 minutes.
Return Quails to the oven, cover, and simmer until quails are tender. Add parsley and serve.