SAUSAGE STUFFED QUAIL
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings as an appetizer, 2 as an entree
Number Of Ingredients 15
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.
STUFFED QUAIL
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.
STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES
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.
BONELESS QUAIL STUFFED WITH POULTRY QUENELLE
This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with us; such indulgences must not be tucked away! (Did I mention that he is one fabulous bon vivant?)
Provided by Annacia
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the poultry mousse.
- Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
- Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
- Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
- With processor blade running, slowly pour in the heavy cream.
- Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
- Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
- Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
- Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
- Tie quail legs together with a piece of butcher's twine.
- Season quails with salt and freshly ground white pepper.
- Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
- Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
- Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
- Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
- Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
- Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
- Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
- Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
- Blend until smooth and frothy.
- Service:.
- Remove butcher's twine from quail and discard.
- Divide mushrooms and quail among warm plates.
- Spoon foie gras sauce over quail and mushrooms.
Nutrition Facts : Calories 1103.9, Fat 82.9, SaturatedFat 39, Cholesterol 416.2, Sodium 525.9, Carbohydrate 8.8, Fiber 0.8, Sugar 1.6, Protein 80.2
SOUTHERN STUFFED QUAIL
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
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
BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS
Provided by Wolfgang Puck
Categories dinner, project, main course
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 11
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
ROASTED QUAIL WITH WILD MUSHROOMS
Provided by Anne Stiles Quatrano
Categories Food Processor Mushroom Poultry Sauté Dinner Quail Fall Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
- In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
- In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
- Preheat the oven to 325°F. Season the quail inside and out with salt.
- Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
- Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.
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