Quail in Hungarian Hot Paprika Sweet Butter Sauce

Quail in Hungarian Hot Paprika Sweet Butter Sauce

Quail in Hungarian Hot Paprika Sweet Butter Sauce
Quail in Hungarian Hot Paprika Sweet Butter Sauce

Szeged Hungarian Hot Paprika Museum

This might be the easiest quail preparation that ensures a juicy, tender, decadent dish. Fellow hunter, Outdoor Writer, and dear friend Ron Stresing gifted me a lovely tin of Szeged Hungarian Hot Paprika, which makes this recipe so special! I am totally in love with my Instant Pot Pressure Cooker, as are a half million other Facebook community members. It truly works wonders with all my game!

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Quail Prep 1
Quail Prep 1
Quail Prep
Quail Prep

Ingredients:

  • 4 Quail rinsed, patted dry, pulling any remaining pin feathers
  • 1 stick unsalted butter – softened
  • 1 teaspoon Szeged Hot Paprika
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon dry ground poultry seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 oz dried porcine mushrooms Hydrated in 1/2 cup warm water
  • 1/2 cup vegetable stock
  • 1 oz dry sherry
  • juice of 1 lemon
  • 4 tablespoons chopped parsley for garnish
Seasoned Butter for Rubbing Quail
Seasoned Butter for Rubbing Quail

Directions:

  1. In a small bowl mix softened butter, paprika, thyme, poultry seasoning, salt, and pepper into a smooth paste.
  2. Rub all over quail and set seasoned quail aside.
  3. Re-hydrate the mushroom in the warm water, and set aside to soften.
  4. Heat the oil till sizzling on the Saute or Browning setting.
  5. Brown the seasoned quail on both sides, in the hot oil.
  6. Add mushrooms, mushroom water, stock, sherry, and lemon juice to the browned quail, set on Stew or High setting, and cook under pressure for 10 minutes.
  7. Allow a slow release and enjoy with the vegetables of your choice.
Seasoned Quail Browning
Seasoned Quail Browning

 

Done in only 10 minutes under pressure!
Done in only 10 minutes under pressure!

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