Panned Mississippi Quail W/smashed Root Vegetables, Etc
| Yield: | 1 Servings |
| Categories: |
| SWEET BARBECUE SAUCE | ||
| 3/4 | c | Ketchup |
| 2 | tb | Brown sugar |
| 1 1/2 | ts | White vinegar |
| 1 | tb | Finely chopped onion |
| 1 | ts | Minced shallots |
| 1 | ts | Minced garlic |
| 1 | ts | Black pepper |
| 1 | ts | Dry mustard |
| Salt and pepper | ||
| SMASHED ROOT VEGETABLES | ||
| 1/2 | c | Rough chopped carrots |
| 1/2 | c | Rough chopped parsnips |
| 1/2 | c | Rough chopped beets |
| 1/2 | c | Rough chopped turnips |
| 2 | tb | Olive oil |
| 1 | tb | Essence |
| 1/2 | c | Mashed potatoes |
| 1/4 | c | Cream |
| Salt and pepper | ||
| 4 | Whole quail | |
| 1/2 | c | Seasoned flour |
| 1 | Egg beaten with 1 tablespoon milk | |
| 2/3 | c | Seasoned bread crumbs |
| Oil for pan-frying | ||
| 4 | Long chives | |
| 2 | tb | Parmesan Reggiano Cheese |
| Essence |
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