Best Low Country Stuffed Quail With Oyster Leek Ragout And Hominy Grits Cake Recipes

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STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES



Stuffed Boneless Quail with Wild Rice, Sage and Apples image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 16

6 quail, boneless*
Salt
2 teaspoons orange peel, grated
2 1/2 cups vegetable stock
1/2 cup wild rice
1 bay leaf
1 cup onion, diced small
3/4 cup celery, diced small
1/2 cup sage, minced
1 cup green apples, peeled, cored and diced small
1 egg white
1/3 cup walnuts, toasted
1/2 teaspoon fresh ground black pepper
1/4 cup parsley, minced
1/2 cup chicken stock
1/4 cup fresh lemon peels, julienned and blanched (optional garnish)

Steps:

  • Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
  • In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
  • When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.

SAUSAGE STUFFED QUAIL



Sausage Stuffed Quail image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings as an appetizer, 2 as an entree

Number Of Ingredients 15

4 slices bacon
1/2 cup dry port wine
1 1/2 cups chicken stock
3 cups baby arugula, washed and dried
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1/4 fennel bulb, cut into 1/4-inch dice
1/4 onion, cut into 1/4-inch dice
1/2 pound bulk fennel sausage
1/2 cup breadcrumbs
1/4 cup grated Parmigiano
1 egg
1/2 bunch fresh Italian parsley, finely chopped
4 semi-boneless quail, wingtips removed

Steps:

  • Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool.
  • In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine.
  • Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail.
  • Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning.
  • Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately.

SOUTHERN STUFFED QUAIL



Southern Stuffed Quail image

A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.

Provided by COOKIEMONSTOR0909

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 45m

Yield 8

Number Of Ingredients 9

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
  • Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
  • Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g

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