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.
ROASTED QUAIL WITH BRIOCHE AND CHORIZO STUFFING
If you wish to prepare the sauce ahead of time, simply heat 2 teaspoons of extra-virgin olive oil in a small saucepan, add the shallots, and proceed with the recipe, but do not whisk in the butter. To serve, reheat the sauce in the skillet used to brown the quail, bringing it to a gentle simmer, and stirring with a wooden spoon to scrape up the browned bits on the bottom of the skillet. Whisk in the butter as directed.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 24
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.
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
STUFFED QUAIL WITH CRAWFISH DRESSING
This recipe is very close to the dish served at Massa's Restaurant in Houston. I like mine a little spicy and sprinkle them liberally with Tony Chachere's Creole Seasoning.
Provided by Witch Doctor
Categories Quail
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub quail with the rosemary, black pepper, and salt (and Tony Chachere's, if preferred).
- Prepare stuffing by sautéing remaining vegetables and basil in butter until tender.
- In a mixing bowl combine sautéed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.
- Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don't overcook.
- Baste with butter once while cooking.
- Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.
Nutrition Facts : Calories 858.2, Fat 55.2, SaturatedFat 23.3, Cholesterol 453.7, Sodium 597.8, Carbohydrate 22.1, Fiber 2.7, Sugar 2.8, Protein 66.2
STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING
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
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
CHARCOAL-GRILLED STUFFED QUAIL
The chef Bill Neal, of Crook's Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family's preoccupation in their small farming community near Gaffney, S.C. "Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking."
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a charcoal grill until white ash forms on top of the coals.
- Split each quail neatly along the backbone. Set aside.
- Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt and pepper. Blend thoroughly with the fingers.
- By hand, carefully separate a portion of the breast meat from the bone, to form a small pocket. Push equal portions of the pork stuffing into the cavities. Push any additional stuffing under the skin of the birds without breaking the skin. Brush the birds all over with bacon fat or oil.
- Place the quail skin side down on the grill and cook until nicely browned on one side, 4 to 5 minutes. Turn and press the outer portions together to give the bodies more of their original shape. Let cook 4 to 5 minutes on the second side, or until the desired doneness is reached.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 14 grams, Sodium 617 milligrams, Sugar 1 gram
STUFFED BANDERA QUAIL WITH PEPPER GLAZE
Stuffed quail sizzling on the grill is a common sight at many a West Texas barbecue. A lot of my friends use a shotgun to bag their quail, but I snag mine on the Internet from The Diamond H Ranch in Bandera, Texas (www.texasgourmetquail.com), where they raise the birds and process them, too. They come vacuum-packed and ready for cooking, with the back, breast, and thigh bones removed. All I have to do is stuff them with a spicy chile-cheese mixture, wrap them up with a piece of bacon, and then put 'em on the grill. I finish them off with a jalapeño jelly glaze just before serving. In all, a mighty nice dinner treat to share with friends.
Yield serves 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill. Rub salt and pepper all over the quail to season. Lay the quail on baking sheets, skin side down. Set a slice of cream cheese in the center of each bird and top with 2 strips of fresh jalapeño and 1 or 2 slices of sweet-hot pickled jalapeños. (If you prefer, you can do all fresh chiles-4 strips per bird, or all pickled chiles-3 or 4 slices per bird.) Fold the quail with the cheese and chiles inside and wrap a piece of bacon around each bird to secure. Grill the quail on both sides over medium heat until cooked through, about 30 minutes total, turning the birds with tongs halfway through cooking. A few minutes before the quail are done, heat the jelly in a small saucepan set over medium heat until it liquefies. Set the cooked quail on a serving platter and brush generously with the jelly glaze. Serve the quail immediately.
- The quail can be stuffed and wrapped with bacon, securely wrapped in plastic wrap, and refrigerated up to 1 day in advance. Grill just before serving. The chilled quail may need a little extra grilling time.
More about "stuffed bandera quail with pepper glaze recipes"
10 BEST STUFFED QUAIL RECIPES | YUMMLY
From yummly.com
QUAIL STUFFED WITH RISOTTO | CUISINE TECHNIQUES
From greatchefs.com
APRICOT STUFFED QUAIL RECIPE | MAGGIE BEER
From maggiebeer.com.au
STUFFED QUAIL WITH PEARL BARLEY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STUFFED QUAIL WITH STRAWBERRY BALSAMIC GLAZE - THE …
From thelocalpalate.com
STUFFED QUAIL WITH STRAWBERRY BALSAMIC GLAZE | THE LOCAL PALATE
From pinterest.ca
RAINIER CHERRY & MAPLE GLAZED BANDERA QUAIL | QUAIL RECIPES, RECIPES …
From pinterest.co.uk
HOW TO COOK QUAIL | HOW LONG TO COOK QUAIL | QUAIL RECIPE BBQ …
From headcountry.com
RECIPE: STUFFED QUAIL WITH STRAWBERRY BALSAMIC GLAZE
From localpalatemarketplace.com
OPEN FLAME RECIPE: BACON-WRAPPED JALAPENO-STUFFED QUAIL WITH …
From oklahoman.com
BONED AND STUFFED ROAST QUAIL - KITCHEN EXILE
From kitchenexile.com
STUFFED QUAIL WITH ORANGE SAUCE - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
STUFFED QUAIL WITH APPLE & WILD BOAR SAUSAGE - BROKEN ARROW RANCH
From brokenarrowranch.com
GRILLADE STUFFED QUAIL WITH GRIT CAKES RECIPE
From bakerrecipes.com
FIG-AND-BALSAMIC-GLAZED QUAIL RECIPE | MYRECIPES
From myrecipes.com
10 BEST STUFFED QUAIL RECIPES | YUMMLY
From yummly.co.uk
STUFFED BANDERA QUAIL WITH PEPPER GLAZE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST BACON WRAPPED QUAIL STUFFED WITH 3 CREAM CHEESES RECIPES …
From foodnetwork.ca
PAN-SEARED BANDERA QUAIL LEGS, COSTEñO AND GUAJILLO HONEY GLAZE
From ediblearia.com
STUFFED QUAIL RECIPES - HOW TO STUFF A COCK | MEAT DISHES
From ga-outdoors.blogspot.com
RECIPE: BELL PEPPERS STUFFED WITH QUAIL STEP BY STEP WITH PICTURES ...
From handy.recipes
10 BEST STUFFED QUAIL RECIPES | YUMMLY
From yummly.com
ROASTED STUFFED QUAIL FOR TWO WITH MADEIRA SAUCE - FARRO RECIPES ...
From ansonmills.com
BOUDRO'S STUFFED, GRILLED QUAIL - GOODTASTE WITH TANJI
From goodtaste.tv
BOUDRO'S STUFFED, GRILLED QUAIL - GOODTASTE WITH TANJI
From goodtaste.tv
STUFFED QUAIL WITH DIRTY RICE AND WILD MUSHROOM GRAVY
From cakebread.com
EGYPTIAN-STYLE STUFFED QUAIL – ASTRA FARM
From astrafarms.com
PAN-SEARED BANDERA QUAIL LEGS, COSTEñO AND GUAJILLO HONEY GLAZE …
From pinterest.com
RECIPE: STUFFED QUAIL WITH STRAWBERRY BALSAMIC GLAZE
From local-palate-marketplace.myshopify.com
SPICY BRANDY CRANBERRY GLAZED QUAIL - PROJECT UPLAND
From projectupland.com
PEPPERS, STUFFED QUAIL - RECIPE
From en.edunclub.ru
GRILLED QUAIL WITH SWEET-AND-SOUR PLUM GLAZE | FOOD & WINE
From foodandwine.com
QUAIL STUFFED PEPPERS
From plantationquail.com
STUFFED QUAIL | RECIPE CART
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love