Best Stuffed Boneless Quail With Wild Rice Sage And Apples Recipes

BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS

Boneless Quail Stuffed With Wild Rice and Mushrooms image

Provided by Wolfgang Puck

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 11

Ingredients

8 boned quail (see note)
3/4 cup cooked wild rice (see recipe)
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallots
1/2 cup mushrooms, cut into half-inch cubes
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon bourbon
Cream of chicken sauce (see recipe)
1/4 cup finely chopped parsley

Steps:

Prepare the quail and set aside.
Cook the wild rice and drain.
Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 7 grams, Sodium 438 milligrams, Sugar 1 gram, TransFat 0 grams

STUFFED QUAIL

Stuffed Quail image

Provided by Marc Murphy

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

Ingredients

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

Steps:

Preheat oven to 425 degrees F.
Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
Preheat the oven to 350 degrees F.
Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.