Recipe from Texas Chef, Matt Martinez!

Quail in Portabella Mushroom Sauce

• 8 large quail or 2 pounds dove
• or quail breasts
• 1 large portabella mushroom, sliced
• 3 slices of bacon
• 3 tablespoons flour
• 1⁄2 cup chopped onion
• 1⁄2 cup red bell pepper
• 1⁄4 cup chopped celery
• 4 cups chicken stock
• 1 cup crushed tomatoes
• 2 cloves garlic sliced thin
• 21⁄2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon brandy or whiskey
• 1 tablespoon light soy sauce
• Chopped green onions and crumbled bacon for garnish

Cook bacon in a cast-iron skillet until crisp. Leave 3 tablespoons of bacon drippings in the skillet. Dust quail with flour and brown at low-to-medium heat. When birds are lightly browned but not fully cooked, add onions, celery, bell pepper, salt, pepper, cumin and garlic. Add sliced mushroom. Sauté on low heat until onion is translucent, then add soy sauce and liquor and toss for 30 seconds. Add chicken stock and tomatoes. Cover and simmer for approximately 1 hour until tender. Add water as needed to keep moist. Garnish and serve over Matt’s Indian rice.