Quail diced with morkels served with mushrooms and port wine cream

Ingredients for Quail diced with morkels served with mushrooms and port wine cream

Instructions for Quail diced with morkels served with mushrooms and port wine cream

To prepare the Quail diced with morkels served with mushrooms and port wine cream recipe, please follow these instructions:

The 4 bony quails are soigned, the knee is cut by the thigh and they are placed individually on a piece of greased foil. Wild birds meat chopped and run cool with a little salt on the blender, egg whites added, and then flow slowly afterwards. Season with salt + pepper. The worms are cleaned and chopped well and turned into the father, distributed on the four quays. The watchdogs are "closed" and the foil is tightened to a "New Year's Night". The baking potatoes are sliced ​​with a tube to get 4 cylinders and then baked in oil with thyme and a few fat garlic. The potatoes must be covered by the oil. The roots are peeled and cut into fine tern. The blackberries were soured with a little sugar. The game is boiled together with port wine and cream.

The roots are sautéed on a forehead together with the purified parmesan orchards spiced with salt and pepper and finely chopped parsley. Wait 7-8 minutes in the oven at 180 degrees, then rest for a couple of minutes in the foil, then pack it out and turn it on a hot pan until it is crisp.

Serving:
Root vegetables and cantaloupe are gathered in a circle on the middle of the plate, the potato is placed behind and the waist is divided once in parallel with the thighs and put on the root crops. The sauce is carefully dragged around and is spiced with a little black currant blackberry around the edge and a spice salad on top of the potato.