Stuffed Boneless Quail With Wild Rice, Sage And Apples
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt2 tsps
Orange Peel (grated)2.5 cups
Vegetable Stock1 cup
Wild Rice1
Bay Leaf1 cup
Onion (diced small)3 cup
Celery (diced small)1 cup
Sage (minced)1 cup
Walnut (toasted)1 cup
Parsley (minced)1 cup
Chicken StockDirections:
1
Preheat oven to 375 degrees
2
Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest
3
In a small pot bring the vegetable stock and the wild rice to a boil
4
Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed
5
Heat a nonstick pan and spray with vegetable oil
6
Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl
7
Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl
8
Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray
9
Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes
10
When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock
11
If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes
12
Strain and ladle over quail
13
Garnish with blanched lemon peel