Stuffed Quail Recipes

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SAUSAGE STUFFED QUAIL



Sausage Stuffed Quail image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings as an appetizer, 2 as an entree

Number Of Ingredients 15

4 slices bacon
1/2 cup dry port wine
1 1/2 cups chicken stock
3 cups baby arugula, washed and dried
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1/4 fennel bulb, cut into 1/4-inch dice
1/4 onion, cut into 1/4-inch dice
1/2 pound bulk fennel sausage
1/2 cup breadcrumbs
1/4 cup grated Parmigiano
1 egg
1/2 bunch fresh Italian parsley, finely chopped
4 semi-boneless quail, wingtips removed

Steps:

  • Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool.
  • In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine.
  • Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail.
  • Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning.
  • Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately.

SOUTHERN STUFFED QUAIL



Southern Stuffed Quail image

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

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

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



Stuffed Quail image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

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.

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

STUFFED QUAIL



Stuffed Quail image

Mom got me some quail so I got a basic idea of how long to cook quail and made this up based on most bird recipes. It was great tasting and tender.

Provided by Tara1183

Categories     Quail

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 deboned quail
4 slices chopped bread
1/4 cup cooked turkey sausage (or other meat ground of chopped)
1/4 teaspoon sage
2 tablespoons onions
4 celery leaves
1/4 teaspoon pepper
3 -5 finely chopped mushrooms
1/2 cup chicken broth
2 tablespoons butter
1/2 finely chopped apple
2 tablespoons melted butter
2 tablespoons melted honey
1 tablespoon soya sauce

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.

Nutrition Facts : Calories 541.8, Fat 32.4, SaturatedFat 13.1, Cholesterol 154.8, Sodium 719, Carbohydrate 26.3, Fiber 2, Sugar 12.8, Protein 36

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE



Bacon-Wrapped Quail Stuffed with Goat Cheese image

Provided by Melissa Clark

Categories     Cheese     Garlic     Herb     Poultry     Bake     Thanksgiving     Stuffing/Dressing     Goat Cheese     Bacon     Quail     Fall     Winter     Grill/Barbecue

Yield Makes 8 servings

Number Of Ingredients 9

16 (4-ounce) quail, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

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.

STUFFED QUAIL WITH CRAWFISH DRESSING



Stuffed Quail With Crawfish Dressing image

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

8 whole quail, raw, semi-boneless
1/2 cup fresh rosemary
1/2 cup butter
1 cup celery, chopped with tops
1 cup onion, chopped
1/2 cup green onion, chopped
1/4 cup garlic, chopped
1/2 cup fresh basil, chopped
1 lb crawfish tail, peeled and pre-cooked
1 cup cracker meal (or crushed crackers)
2 eggs
salt & freshly ground black pepper, to taste
1 (12 ounce) can bing cherries, for sauce (optional)

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 QUAIL



STUFFED QUAIL image

Categories     Poultry

Yield 6 quail

Number Of Ingredients 19

6 whole quails
1-2 tbsp oil
For the marinade
1 tbsp red chilli powder
1/2 tsp turmeric powder
1/2 tbsp ginger paste
Salt to taste
1 tbsp vinegar
1 tbsp oil
For the stuffing
1 tsp oil
3 tbsp pine nuts
1 tbsp chopped raisins
2 tbsp thinly sliced green onions
1/2 cup thinly sliced shallots
1 tbsp thinly sliced green chilies
1 tsp red chili powder
1/4 tsp ground black pepper
Salt to taste

Steps:

  • Clean and skin the quails. Skinning a whole quail is kind of a tedious process, be very careful not to break the bones, or you can leave the skin on. Sometimes there will be small feathers stuck to the skin, make sure you pluck all those off. Mix all the ingredients in the first set to make a paste, and apply liberally on the birds in and out. Marinate for about an hour. Heat a large frying pan (which will be used to sear the quail in the next step), toast the pine nuts, remove and keep aside. Add a little oil to frying pan, carefully sear the birds one by one or more at a time, depending on the size of the pan. We just want to flash fry the outside, not actually cook the birds completely, so give about 2-3 minutes per bird. Add more oil in between if needed. In the same pan, add more oil if needed, and add the shallots, green chilies and raisins and saute till brown. Reduce the heat and add chili powder and pepper powder and saute for about a minute. Add the green onion slices, salt and toasted pine nuts and mix well till the green onions are wilted. Remove from the heat. Pre-heat the oven to 375F. Stuff the cavities of each quail tightly with the prepared stuffing. Arrange the birds on a greased baking dish, spray some oil on the birds and roast for about 35-45 minutes. Serve warm, with some fresh lemon squeezed over and with a side salad.

CHARCOAL-GRILLED STUFFED QUAIL



Charcoal-Grilled Stuffed Quail image

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

8 cleaned quail, 1/4 pound each
1/8 pound streaky bacon or salt pork, cut into small cubes, about 1/2 cup
1 tablespoon finely chopped garlic
2 1/2 tablespoons fine dry bread crumbs
2 1/2 tablespoons finely diced carrot
2 1/2 tablespoons finely diced celery
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme, or 1/4 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons bacon fat or corn oil

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

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From sbs.com.au


CRAB STUFFED QUAIL | MANCHESTER FARMS QUAIL
2016-02-08 Preheat Oven to 350 F°. In a mixing bowl add crab meat, eggs, bread crumbs, wine, onions and mix thoroughly. Squeeze water out of thawed spinach and add to mixture. Add half the amount of butter and reserve the remaining amount. Stuff Quail with equal amounts of stuffing and place on a rack on a baking sheet and brush remaining butter on the ...
From manchesterfarms.com


QUAIL STUFFED WITH RISOTTO | CUISINE TECHNIQUES - GREAT CHEFS
To prepare the quail: Preheat the oven to 375 F. Season the inside of the quail with salt and pepper. Form the risotto stuffing into balls about the size of a baseball and stuff each quail with a ball of risotto, then fold the skin over to encase the stuffing. Push a leg through the skin on each side, crossing the legs.
From greatchefs.com


BACON WRAPPED QUAIL STUFFED WITH DATES RECIPE! - YOUTUBE
I'm a huge fan of quail. I prefer this dark meat to chicken and when I'm hosting guests I love stuffing these little birds with anything from mushrooms to ch...
From youtube.com


QUAIL STUFFED WITH FRESH FIGS AND PROSCIUTTO RECIPE
Step 1. Preheat the oven to 475°. Wrap 16 of the figs with the 16 prosciutto strips. In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper …
From foodandwine.com


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