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          • Caramelized Quails in honey and raspberry vinegar with oyster mushrooms
Printable version Chicken
Non-illustrated recipe

Caramelized Quails in honey and raspberry vinegar with oyster mushrooms

  • For : 4 servings
  • Time : 1 h 30
  • Difficulty :  medium

Ingredients for Caramelized Quails in honey and raspberry vinegar with oyster mushrooms :

  • 4 dressed boneless quails
  • 1 kg oyster mushrooms (stems removed)
  • 140 g honey
  • 60 cl raspberry vinegar
  • 4 cl olive oil
  • 4 ml wine vinegar
  • 4 cloves
  • 20 cl game stock
  • Thyme
  • Bay leaves
  • Garlic
  • Peppercorns
  • 100 g butter

Technical stages for Caramelized Quails in honey and raspberry vinegar with oyster mushrooms :

  • Bring the raspberry vinegar to a boil along with bay leaves and peppercorns.
  • Add the oyster mushrooms and cook on low heat for 15 minutes. Keep warm. Make a marinade with the olive oil, crushed garlic, cloves, thyme, bay leaf, salt and pepper.
  • Spread over the quails using a brush. Let rest in the fridge 30 minutes.Fry quails in butter and honey on high heat for about 10 minutes until browned.
  • Finish cooking in warm oven (180°C) until they caramelize.Deglaze the frying pan with the vinegar, game stock and marinade.
  • Reduce, sieve, and whisk with butter. Dress each quail on plate surrounded with mushrooms.
  • Coat with sauce.
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The essentials

To make this recipe, some of these items will be required:

Flat pastry brush 2,5 cmFlat pastry brush 2,5 cm 3.50 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
ClovesCloves 9.20 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Easy MarxEasy Marx 45.00 Euro
Conical Chinese Ø20 cmConical Chinese Ø20 cm 24.49 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.51 Euro