Boneless Quail Stuffed With Wild Rice And Mushrooms Recipes

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MUSHROOM-STUFFED QUAIL



Mushroom-Stuffed Quail image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 27

8 (3 1/2 ounce) boned quail
2 tablespoons Creole seasoning
Mushroom Stuffing, recipe follows
4 tablespoons melted butter
Truffle Sauce, recipe follows
2 tablespoons olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
2 pounds assorted mushrooms, such as button, shiitake, wood ear, and chanterelles, stems trimmed and roughly chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 cup packed grated Parmesan
1/4 cup fine bread crumbs
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 cup white wine
1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
  • Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
  • Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
  • Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
  • In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

ROASTED QUAIL WITH WILD MUSHROOMS



Roasted Quail with Wild Mushrooms image

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

1 pound of wild mushrooms, such as chanterelle, hen-of-the-woods, black trumpet, or a mixture
1 teaspoon plus 1 tablespoon olive oil
1 cup white port
10 ounces boneless, skinless chicken breasts, cubed
6 quail livers
2 large egg whites
1/4 cup heavy cream
6 (14-ounce) whole semi-boneless quail
Kosher salt

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.

STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING



Stuffed Boneless Quail with Wild Rice and Sage Stuffing image

Quail are stuffed with a savory mixture of wild rice, onion, celery, sage, parsley and walnuts. This is a dish you'll impress yourself with!

Provided by BECKY SMITH

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 2h20m

Yield 6

Number Of Ingredients 15

6 boneless quail
salt to taste
2 teaspoons grated orange zest, divided
2 ½ cups vegetable broth
½ cup uncooked wild rice
1 bay leaf
1 tablespoon vegetable oil
1 cup diced onion
¾ cup diced celery
½ cup fresh sage, minced
1 egg white
⅓ cup toasted walnuts
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, minced
½ cup chicken broth

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
  • Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
  • In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
  • Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
  • Bake in preheated oven for 35 to 40 minutes, or until cooked through.
  • Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 13.8 g, Cholesterol 82.8 mg, Fat 20.3 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 272.7 mg, Sugar 3.5 g

QUAIL IN MUSHROOM GRAVY



Quail in Mushroom Gravy image

We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

3/4 cup all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon pepper
6 quail (1/3 to 1/2 pound each)
1/2 cup butter
1/2 pound fresh mushrooms, sliced
2 cups chicken broth
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
Hot cooked noodles, optional

Steps:

  • Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.

Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

BONELESS QUAIL STUFFED WITH POULTRY QUENELLE



Boneless Quail Stuffed With Poultry Quenelle image

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

1 lb boneless skinless chicken breast (chilled)
salt
fresh ground white pepper
1 1/2 cups heavy cream, chilled
1 egg white, chilled
1 tablespoon chopped chives
2 tablespoons chopped parsley
8 semi-boneless quail
4 tablespoons butter
4 cups mixed sliced mushrooms (such as crimini, oyster, shiitake, etc)
1 tablespoon minced garlic
3 cups low sodium chicken broth (unsalted or low-sodium)
2 sprigs fresh thyme
3 ounces foie gras, terrine

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

BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS



Boneless Quail Stuffed With Wild Rice and Mushrooms image

Provided by Wolfgang Puck

Categories     dinner, project, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 11

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

WILD MUSHROOM STUFFED QUAIL WITH TRUFFLE RISOTTO



WILD MUSHROOM STUFFED QUAIL WITH TRUFFLE RISOTTO image

Categories     Poultry     Roast

Yield Serves 4

Number Of Ingredients 20

4 Quail - deboned
2 tbsp vegetable oil
1/2 cup mirepoix
1 cup chicken stock
1/2 cup port
2 tbsp butter
1 tbsp vegetable oil
1/2 lb fresh wild mushrooms chopped
2 cups dried wild mushrooms
3 medium shallots diced
2 cloves garlic diced
1 tsp balsamic vinegar
7 sprigs of thyme
3 tbsp vegetable oil
1/2 cup diced onion
2 cups Arborio rice
4-5 cups of reserved mushroom reconstition liquid
Shaved black truffle
1 tsp Truffle oil
Salt and pepper to taste

Steps:

  • QUAIL Bone the quail and reserve the bones. Dust with salt & pepper and roast at 375 until done, approximately 20 minutes. Refrigerate until required. SAUCE At a medium-high setting, heat 2 tbsp vegetable oil in sauce pan large enough to hold all quail bones. Saute bones until browned, deglaze with mirepoix until caramelized, deglaze again with chicken stock and port ensuring that all brown bits are incorporated into the sauce. Reduce heat and simmer at a low bubble until reduced by half. Strain sauce through a fine seive or coffee strainer and keep warm. WILD MUSHROOM STUFFING Reconstitute dried mushrooms with double their volume of boiling water, about 15 minutes. Strain and reserve reconstitution liquid. At a medium heat setting, heat 2 tbsp butter and 1 tbsp of oil in saute pan and add diced shallots. When shallots are sweating add mushrooms and saute 5 minutes. Add garlic, 3 sprigs of thyme, balsamic vinegar and saute another 5 minutes. Salt & pepper to taste. Pre-heat oven to 300 F, stuff wild mushroom mixture into quail and re-heat for 10-15 minutes. RISOTTO At a medium-high setting, heat 3 tbsp vegetable oil and saute onions until they shine, 3-5 minutes, add rice and stir until all kernels are coated in oil. Add half of the reconstitution liquid and reduce heat to low so that the mixture is a constant low bubble. Keep stirring occasionally Once the liquid has almost fully reduced, add half of remaining liquid, once almost all reduced again, add remaining liquid. Risotto will use between 2 and 2.5 times it's volume of liquid. Rice should be slightly crunchy in the middle. SERVICE Arrange Rositto in a deep bowl and place Quail on top of rice. Drizzle sauce on Quail and add shaved black truffle over rice. Top with a couple of drops of truffle oil and a spig of thyme.

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Top Asked Questions

What kind of rice do you use for quail casserole?
Quail and wild rice, they just seem to fit. This casserole is both easy to make and absolutely delicious. If you can find wild rice by itself, use it. If not, look for a wild rice blend. Both will taste great, but the wild rice has an earthy, nutty flavor you just don’t get in cultivated rice.
How to cook quail on the stove?
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.
What do you put on a quail sandwich?
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.
Can you use wild rice in a casserole?
This casserole is both easy to make and absolutely delicious. If you can find wild rice by itself, use it. If not, look for a wild rice blend. Both will taste great, but the wild rice has an earthy, nutty flavor you just don’t get in cultivated rice. Quail, wild rice, and mushrooms, all flavors that fit well together.

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