Quail Meatloaf on Polenta and Braised Cabbage

  0.0 – 0 reviews  • Cabbage Recipes
Level: Intermediate
Total: 4 hr 50 min
Prep: 40 min
Inactive: 1 hr
Cook: 3 hr 10 min
Yield: 8 servings

Ingredients

  1. 8 to 10 quail, boned (reserve bones and skin for stock and meat for meatloaf)
  2. 1 small onion, chopped
  3. 4 garlic cloves, crushed
  4. 1 sprig rosemary
  5. 1 sprig sage
  6. 1/4 cup dry white wine
  7. 4 cups water
  8. 4 slices white bread
  9. 1 cup milk
  10. 4 ounces sweet pork sausage, removed from casing
  11. 2 eggs
  12. 1/2 cup freshly grated Parmesan cheese
  13. 1 tablespoon chopped fresh parsley
  14. 1 teaspoon chopped fresh sage, plus 1 or 2 whole sprigs
  15. Salt and freshly ground black pepper
  16. Pinch ground nutmeg
  17. Fresh or storebought breadcrumbs, for coating
  18. 4 tablespoons butter, more if needed
  19. 2 tablespoons extra-virgin olive oil
  20. 1/2 cup chopped shallots
  21. 4 cloves garlic, sliced
  22. 1 or 2 sprigs fresh rosemary
  23. 1/2 cup dry white wine
  24. 1/2 cup heavy cream
  25. 4 tablespoons butter
  26. 1/4 cup extra-virgin olive oil
  27. 1 small onion, chopped
  28. 2 cloves garlic, sliced
  29. 1 medium head savoy cabbage, cut in 1/2-inch julienne
  30. 1 cup julienned carrots
  31. Salt and freshly ground black pepper
  32. 1/2 cup dry white wine
  33. 1 cup polenta, cooked according to package directions (or your favorite method)
  34. Freshly ground black pepper
  35. Extra-virgin olive oil

Instructions

  1. To make the quail stock:
  2. Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve.
  3. To make the meatloaf:
  4. Preheat the oven to 400 degrees F.
  5. Grind the reserved quail meat in a meat grinder; you’ll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it’s soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour.
  6. Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don’t both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock.
  7. Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency.
  8. To make the cabbage:
  9. Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour.
  10. To serve:
  11. Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that’s about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil.
  12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

 

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