Boudin Stuffed Quail With Cranberry Bourbon Sauce Recipes

BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE

Steps:

• In a medium saute pan or skillet, add 1 tablespoon oil, and heat over medium-high heat; add ground pork and chicken livers, and cook until browned, about 5 minutes. Remove meat with a slotted spoon, and set aside. Add onion, bell pepper, and celery, and cook until vegetables are softened, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Add reserved meat and 1¼ teaspoons Cajun seasoning, and cook until warmed through. Remove from heat, and fold in green onion and cooked rice; set aside. Preheat oven to 350°. Season quail all over with remaining ½ teaspoon Cajun seasoning. In a large cast-iron skillet, add remaining 1 tablespoon oil, and heat over high heat; add quail, and cook until browned on all sides, 3 to 5 minutes per side. Arrange quail in skillet breast-side up, and bake until fully cooked, 10 to 15 minutes. Remove quail from skillet, and let stand until cool enough to handle. Stuff each quail with warm boudin, and set aside. In a small saucepan over medium heat, add cranberries, sugar, and enough water to cover cranberries. Bring to a boil over high heat; reduce heat, and simmer until cranberries begin to pop, 10 to 15 minutes. Remove from heat, and let cool slightly; transfer to the container of a blender, and add ¼ cup bourbon. Cover, and blend until smooth. Add more bourbon to taste, if desired; blend until combined. Serve quail and remaining boudin with the cranberry sauce.

CRANBERRY SAUCE WITH BOURBON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir the cranberries, white sugar, and bourbon together in a baking dish.
• Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

STUFFED QUAIL WITH WHITE WINE

Steps:

• Preheat the oven to 450 degrees F.
• Wipe the quails dry and season inside and out with salt and pepper.
• Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
• Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

BOURBON CRANBERRY SAUCE

Steps:

• Preheat oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve.

BOUDIN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees.
• In a large pot, add salt to the water. Cover pot and heat water over medium high to high heat and bring to a boil. Place the boudin in a baking dish and place in the oven to warm for 10 minutes (or heat in a microwave for 2 minutes).
• While water is heating, rinse, cut tops off and remove seeds from bell peppers. When the water has come to a boil, add peppers. Return to a boil, stirring peppers, and boil for 3 minutes. Using tongs, remove peppers from water, strain and season the insides with black pepper. Remove water from heat and set aside.
• Cut casing of warmed boudin and removed filling. Stuff peppers with the boudin. Top each with about a tablespoon of diced tomatoes. Place stuffed peppers in a baking dish, and add some of the boiled water to the dish. Bake for 30 minutes. Top each with a slice of cheese and bake for 5 more minutes.
• yummy! (add about 220 calories to the nutritional analysis based on this recipe http://www.recipezaar.com/93882).

STUFFED QUAIL GUMBO

Steps:

• Put quail on a flat surface and sprinkle cavity of each with salt and pepper and a pinch of file powder.
• Put rice in a bowl and add salt, pepper and a pinch of file powder.
• Open up cavity of each quail and spoon 2 level tablespoons of rice in. Place one slice sausage and one oyster on the layer of rice. Spoon 2 more tablespoons rice into each cavity, pressing down with fingers. Press all around openings of cavities to seal.
• Arrange quail breast up and close together in one layer in a baking dish. Sprinkle breasts with salt, pepper and a pinch of file powder. Spoon 1 tablespoon of the melted butter on top of each quail.
• Combine onion, green pepper, celery and garlic in a mixing bowl and set aside.
• Bring enough water to boil in a saucepan to cover four remaining slices of sausage. Add sausage slices and simmer gently about 10 minutes. Drain and set aside.
• Heat the oil in a wide, heavy skillet and add the flour, stirring rapidly all around bottom with a wire whisk. Cook, stirring constantly, until flour turns light caramel in color. Reduce heat and continue stirring. Pay strict attention to the color, which will now deepen rapidly. The flour, when ready, should be dark brown; it should not blacken. Total cooking time is about 6 minutes.
• Immediately add onion mixture and continue stirring vigorously 3 to 4 minutes. Add broth while stirring rapidly. Bring to boil and cook, stirring, about 3 minutes. Add the oyster liquor, bay leaves and thyme sprigs and let simmer about 35 minutes. Be sure to scrape bottom of pan to prevent sticking and lumping.
• Meanwhile, preheat oven to 450 degrees.
• Place quail in oven and bake 30 minutes or until breasts are nicely browned.
• Carefully transfer quail to the simmering liquid and continue cooking 5 minutes. Remove bay leaves. Serve one quail and one slice of sausage with equal amounts of the gumbo liquid in four soup bowls.