Roasted Quail Recipes Food Network

ROASTED QUAIL WITH SAVORY APPLE AND CHEDDAR CROUSTADE

Steps:

• To prepare the croustade:
• Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes.
• Preheat the oven to 450 degrees F.
• Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
• Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use.
• To prepare the quail:
• Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes.
• Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking.
• Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
• In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
• Preheat the oven to 450 degrees F.
• Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
• Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated.
• Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.

ROASTED QUAIL DATE AND POMEGRANATE MARINADE

Steps:

• Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.
• Preheat oven to 450 degrees F.
• Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.
• Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.

PAN ROASTED QUAIL WITH PORT SAUCE

Steps:

• Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
• The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
• To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

ROASTED QUAIL WITH BRIOCHE AND CHORIZO STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
• Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
• Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
• Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
• For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
• Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
• To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
• Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.