Stuffed Quail With Cheese Honey And Speck Recipes

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.

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

SOUTHERN STUFFED QUAIL

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).

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE

Steps:

• Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
• Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

QUAIL WITH RICE

Steps:

• In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

LOW COUNTRY STUFFED QUAIL WITH OYSTER-LEEK RAGOUT AND HOMINY GRITS CAKE

Steps:

• Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved.
• Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout.
• In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
• Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
• Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes.
• In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through.

STUFFED QUAIL WITH CRAWFISH DRESSING

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.

QUAIL STUFFED WITH POMEGRANATE

Steps:

• Combine the wine, honey, mint and sage in a large bowl and season with salt and pepper to taste. Peel the pomegranates and carefully remove the seeds by breaking the pomegranates into sections.
• Place the pomegranate seeds and the quails in the wine mixture. Let marinate in the refrigerator, 2 to 4 hours.
• Remove the quails from the marinade and pat dry. Drain the seeds out of the marinade. Reserve 1/3 cup of the seeds and stuff the quails with the rest. Reserve the marinade.
• Truss the quails and wrap each in two slices of pancetta.
• Preheat the oven to 375 degrees.
• In a large ovenproof skillet, heat the lard or oil and quickly brown the quails. Place them in the oven and bake 6 to 8 minutes.
• Remove the quails from the oven and transfer them to a serving platter. Deglaze the pan with the reserved marinade over high heat, stir in the reserved pomegranate seeds, pour over the quails and serve.

STUFFED QUAIL

Steps:

• Cook sausage and mix in the bread,.
• Sauté veggies and herbs in butter until tender.
• Mix into bread with chicken broth and apple until moist and stuff quail (wrap and secure with small skewers or just lay under the quail) Place in baking tray and put in over breast down for 30-35 minutes at 325°F.
• I basted them about every 8 minutes with basting sauce.

STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING

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.

STUFFED QUAIL WITH CHEESE, HONEY AND SPECK

Steps:

• Preheat oven to 350 Lay 3 slices of Speck on working surface next to one another and place another slice perpendicular to the others. Place the quail skin side down on the 3 slices. Season with salt and pepper. Place 1/4 of the cheese on top of the meat, parallel to the perpendicular slice. Roll the quail around the cheese from the breast towards the leg, forming a roulade. Fold the ends of the perpendicular slice of speck to seal the open ends of the roulade, then wrap the rest of the quail with the 3 slices of Speck. Repeat with the 3 remaining quail. Coat a baking pan with olive oil and place the quail, separating them. Bake for 15 minutes. When serving, drizzle with 1 tspn honey.