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Stuffed Quail

Barbecue.Master's picture
Ingredients
  Quail 8
  Grape vine leaves/Banana leaves 16
  Thin pork back fat strips 24
For stuffing
  Butter 2 Tablespoon
  Onions 2 , finely chopped
  Celery stalks 2 , finely chopped
  Mushrooms 1⁄4 Pound, finely chopped
  Salt To Taste
  Black pepper To Taste
  Fresh breadcrumbs 1 Cup (16 tbs)
  Egg 1 , beaten
  Cognac 1 Tablespoon
Directions

To make stuffing, melt butter in a large frying pan.
Add onions and celery and cook, stirring frequently, until vegetables are soft.
Add mushrooms and cook for a few minutes, stirring often.
Add salt and pepper.
Place breadcrumbs in a large bowl.
Add contents of frying pan, including juices, to crumbs.
Mix in beaten egg and cognac.
Clean quail thoroughly and pat dry.
Fill cavities with stuffing.
Wrap each quail in 2 oiled vine leaves or 1 banana leaf.
Cover with 3 strips of pork back fat and wrap in a triple thickness of buttered aluminum foil, or in wet newspaper.
Place wrapped quail on a grill over medium-hot coals.
Cook for 35 minutes, turning frequently.

Recipe Summary

Course: 
Main Dish
Method: 
Beating
Ingredient: 
Banana
Interest: 
Gourmet

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