STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES
Steps:
- Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
- In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
- When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.
MUSHROOM-STUFFED QUAIL
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400 degrees F.
- Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
- Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
- Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
- Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
- In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS
Provided by Wolfgang Puck
Categories dinner, project, main course
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare the quail and set aside.
- Cook the wild rice and drain.
- Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
- Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
- Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
- Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
- When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 7 grams, Sodium 438 milligrams, Sugar 1 gram, TransFat 0 grams
BONELESS QUAIL STUFFED WITH POULTRY QUENELLE
This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with us; such indulgences must not be tucked away! (Did I mention that he is one fabulous bon vivant?)
Provided by Annacia
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the poultry mousse.
- Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
- Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
- Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
- With processor blade running, slowly pour in the heavy cream.
- Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
- Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
- Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
- Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
- Tie quail legs together with a piece of butcher's twine.
- Season quails with salt and freshly ground white pepper.
- Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
- Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
- Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
- Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
- Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
- Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
- Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
- Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
- Blend until smooth and frothy.
- Service:.
- Remove butcher's twine from quail and discard.
- Divide mushrooms and quail among warm plates.
- Spoon foie gras sauce over quail and mushrooms.
Nutrition Facts : Calories 1103.9, Fat 82.9, SaturatedFat 39, Cholesterol 416.2, Sodium 525.9, Carbohydrate 8.8, Fiber 0.8, Sugar 1.6, Protein 80.2
ROASTED QUAIL WITH WILD MUSHROOMS
Provided by Anne Stiles Quatrano
Categories Food Processor Mushroom Poultry Sauté Dinner Quail Fall Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
- In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
- In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
- Preheat the oven to 325°F. Season the quail inside and out with salt.
- Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
- Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.
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
QUAIL IN MUSHROOM GRAVY
We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.
Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
More about "boneless quail stuffed with wild rice and mushrooms food"
SAUSAGE-, RICE- AND MUSHROOM-STUFFED BONELESS QUAIL …
From realtree.com
WORLD BEST EUROPEAN COOKING RECIPES : BONELESS QUAIL ...
From worldbesteuropeanrecipes.blogspot.com
STUFFED BONELESS QUAIL WITH RECIPE
From crecipe.com
SEMI-BONELESS BIRD RECIPES | MARX FOODS BLOG
From marxfood.com
STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES ...
From recipenet.org
STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING
From lowcholestrolfood.blogspot.com
BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS RECIPES
ROASTED STUFFED QUAIL FOR TWO WITH MADEIRA SAUCE - RICE ...
From ansonmills.com
QUAIL AND WILD RICE WITH MUSHROOM GRAVY | REALTREE CAMO
From realtree.com
STUFFED QUAIL WITH WILD RICE, FOIE GRAS AND MUSHROOMS ...
From cookeatshare.com
ROASTED QUAIL WITH WILD MUSHROOMS - ALL INFORMATION ABOUT ...
From therecipes.info
BEST WALNUTS RECIPES: STUFFED BONELESS QUAIL WITH WILD ...
From walnutsrecipes.blogspot.com
QUAIL STUFFED WITH FOIE GRAS AND TOPPED WITH WILD ...
From cookeatshare.com
SAUSAGE, RICE, AND MUSHROOM STUFFED BONELESS QUAIL RECIPE ...
From pinterest.com
STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES ...
From crecipe.com
RECIPES/STUFFED-BONELESS-QUAIL-WITH-WILD-RICE.JSON AT ...
From github.com
PAN-ROASTED QUAIL WITH WILD RICE STUFFING AND BLACKBERRY ...
From ediblearia.com
QUAIL BONELESS - GODFREYS.CO
From godfreys.co
HOW TO MAKE STUFFED QUAIL - BEST RECIPE - CHARLESTON SC
From charlestonmag.com
BONELESS QUAIL STUFFED WITH CRABMEAT | CUISINE TECHNIQUES
From greatchefs.com
COOKING QUAIL - BRAISED QUAIL WITH MUSHROOMS | GOOD. FOOD ...
From goodfoodstories.com
QUAIL RECIPES - CDKITCHEN
From cdkitchen.com
10 BEST STUFFED QUAIL RECIPES - YUMMLY
From yummly.com
WILD RICE-STUFFED QUAIL WITH SHIITAKE, BRUSSELS SPROUTS ...
From greatchefs.com
STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING ...
From textcook.com
BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS ...
From diningandcooking.com
CEDARLANE CULINARY RECIPES - WILD MUSHROOM STUFFED QUAIL
From cedarlaneculinary.ca
WILD MUSHROOM STUFFED QUAIL - SOUSVIDE SUPREME BLOG
From blog.sousvidesupreme.com
STUFFED QUAIL WITH DIRTY RICE AND WILD MUSHROOM GRAVY ...
From cakebread.com
STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING ...
From recipesrun.com
MUSHROOM STUFFED QUAIL - MARX FOOD
From marxfood.com
STUFFED BONELESS QUAIL RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
QUAIL | EDIBLE ARIA
From ediblearia.com
49 QUAIL RECIPES IDEAS | QUAIL RECIPES, QUAIL, GAME FOOD
From pinterest.com
TOP 20 DINNER RECIPES WITH ONION, SAGE & WILD RICE : 2022
From supercook.com
STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING ...
From tfrecipes.com
QUAIL RECIPES - NYT COOKING
From cooking.nytimes.com
BEST SITES ABOUT STUFFED QUAIL BREAST RECIPES
From great-recipe.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