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Quail jus "chasseur"

Chasseur is a classic French hunters dish. The dish always consists of meat or poultry with tomato, mushroom and shallot. This modern interpretation turned the main dish into a jus.

Recipe makes 1500g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose

Ingredients

5
kg
quail carcasses
50
ml
sunflower oil
1
kg
onion
55
g
star anise
200
g
quail, trimmings
500
ml
sherry, medium
10
g
thyme
5
leaves
bay leaf
8
l
chicken stock
500
g
onion, diced
80
g
butter
300
g
cèpes mushrooms, roughly cut
15
g
thyme
1
l
red wine from Burgundy (Pinot Noir)
300
g
shallot, finely diced
200
g
chestnut mushrooms, cut in brunoise
300
g
tomato, concassé
400
ml
tarragon oil
as needed
butter
as needed
arrowroot
as needed
salt and pepper

Scale recipe

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