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Mushroom Duxelle Stuffed Quail

3 tb Olive oil
1 lb Wild mushrooms, cleaned, stemmed, and chopped
1/4 c Minced shallots
2 tb Minced garlic
1 c Port wine
Salt and black pepper
1 Deboned quail, carcass removed and skin in tact

In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside.

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