Stuffed Quail & Beef Tenderloin & Foie Gras W/portobello Mushroom

Ingredients

•4 pieces of boneless quail
•4 strips of beef tenderloin about 2-3 ounces portion
•1 tablespoon vegetable oi
•1 tablespoon butter
•1 large piece of Portobello mushroom cut to ¼ inch thick
•1 cup fresh Shiitake mushroom
•1/4 cup of White wine
•2/3 cup dried cranberry
•1/3 tablespoon chopped garlic
•1/2 tablespoon chopped shallot
•Salt and pepper to taste
•½ tablespoon chopped fresh herbs (equal part of parsley, thyme and tarragon)
•4 strips of Foie Gras
•4 slices Proscuitto
•4 strips caul fat
•2 large potatoes cut in to small thin string with a vegetable curler
•1 cup vegetable oil to cook the quail
•2 cups mashed potato
•1 cup of beef or veal stock

 

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Description

Hawaiian Recipes - Cooking Hawaiian Style - Featuring Ono Authentic Hawaiian Food Recipes, Hawaii-inspired Recipes Contributed By Members. Play Our Spin To Win Contest Sweepstakes, Win 0 Gift Card!

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