Quail in Hungarian Hot Paprika Sweet Butter Sauce
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!
- 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
- In a small bowl mix softened butter, paprika, thyme, poultry seasoning, salt, and pepper into a smooth paste.
- Rub all over quail and set seasoned quail aside.
- Re-hydrate the mushroom in the warm water, and set aside to soften.
- Heat the oil till sizzling on the Saute or Browning setting.
- Brown the seasoned quail on both sides, in the hot oil.
- 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.
- Allow a slow release and enjoy with the vegetables of your choice.