Boudin Stuffed Quail With Cranberry Bourbon Sauce Recipes
BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE
Provided by By Jay Ducote of Bite and Booze
Number Of Ingredients 14
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.
BOURBON-CRANBERRY COCKTAIL
Provided by Nancy Fuller
Categories beverage
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring, until the sugar dissolves and cranberries start to pop, about 5 minutes. Let cool completely, then combine with the bourbon in a pitcher.
- To serve, pour into glasses over ice and garnish with an orange peel.
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.
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