Wild Game Pan with Morel Mushrooms and Lingonberries

Ingredients

• 200 g celery
• 2 onions
• 1 Carrot
• 200 g parsley root
• 4 quail (prepped for cooking)
• butter (for frying)
• oil (for frying)
• 200 ml red wine
• 4 juniper berries
• 1 bay leaf
• 200 g morel mushrooms
• 2 tbsp lingonberries
• Salt
• pepper (ground)
• 1 tbsp fresh thyme
• 2 tbsp crème fraîche

Instructions

1. 1.

   Peel and roughly dice the vegetables.

2. 2.

   Separate the quail wings and legs from the body. Detach the breast meat from the bone. Sauté the remaining bones in 2 tbsp oil until they develop a dark brown color. Add the vegetables and continue sautéing. Deglaze with half of the red wine, reduce, then add the remaining wine. Pour enough water to cover everything. Simmer with juniper berries and bay leaf for about 2 hours to create a broth. If needed, add more water. Strain, gently press the solids through to give the broth a slight thickness.