SOUTHERN STUFFED QUAIL
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
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
SAUSAGE STUFFED QUAIL
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings as an appetizer, 2 as an entree
Number Of Ingredients 15
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-FRIED QUAIL WITH BLUE CHEESE DRESSING
Try a more refined type of fried chicken using quail with an indulgent blue cheese dipping sauce. These golden-brown bites are perfect party food
Provided by Tom Kerridge
Categories Canapes, Starter
Time 16m
Number Of Ingredients 14
Steps:
- Mix the 100ml buttermilk, cumin and a large pinch of salt together in a bowl. Put the quail halves in the buttermilk mix so they are completely covered, then chill for at least 6 hrs or overnight.
- To make the dressing, beat the mayonnaise, buttermilk, cheese and celery salt together - don't worry if it's not totally smooth. Keep chilled.
- When ready to cook, mix all the spiced flour ingredients together. Heat a deep-fat fryer or a deep pan with sunflower oil to 175C. Remove the quail from the fridge, then dip each half in the spiced our and carefully drop them in the fryer.
- Fry for about 6 mins until golden and crisp, then drain on kitchen paper and leave to rest for 2 mins or so. Pile onto a large serving plate, put the blue cheese sauce on the side for dipping, and scatter over the celery leaves, if you like.
Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium
STUFFED QUAIL
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
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
QUAIL STUFFED WITH SAUSAGE
Steps:
- In a large container, mix together the pineapple juice, orange juice, and honey. Marinate the quail in this mixture overnight, refrigerated.
- Stuff each marinated quail with a small rolled ball of the hot sausage. Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick. Smoke the quail over indirect heat for 2 to 3 hours.
STUFFED QUAIL WITH CRAWFISH DRESSING
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
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
CHARCOAL-GRILLED STUFFED QUAIL
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
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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