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Stuffed Quail

chef.matt.frost's picture
  Butter/Margarine 3 Tablespoon
  Chopped shallots 2 Teaspoon
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Chopped parsley 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried tarragon 1 Dash
  Ground nutmeg 1 Dash
  White wine 1 1⁄3 Cup (21.33 tbs)
  Quail 6
  Butter/Margarine 1⁄4 Pound

Make stuffing by combining 3 tbsp. butter with shallots, mushrooms,bread crumbs,parsley, salt, pepper, tarragon, nutmeg, and 1/3 cup white wine.
Clean and stuff quail.
Heat 54 lb. butter in heavy skillet,and brown quail quickly.
Turn birds breast side down and add remaining wine.
Cover and allow to simmer in moderate oven (350 F.) about 20 minutes.
Remove coyer, turn birds breast up, increase oven to 450 F., and bake 5 minutes, basting frequently.
Salt , and pepper to taste and serve on browned fine dry bread crumbs.
Serve gravy with chopped liver and hearts separately.

Recipe Summary

Main Dish

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