Braised Quail With Chorizoapple Stuffing Recipes

MUSHROOM-STUFFED QUAIL

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.

QUAIL WITH RICE

Steps:

• In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

BRAISED QUAIL WITH WHITE WINE

Steps:

• Wipe the quail dry with paper towels and set aside.
• Preheat oven to 350 degrees.
• Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
• Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
• Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.

BRAISED QUAILS WITH WILD MUSHROOMS

Steps:

• Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
• Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes.
• Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley.
• When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.

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.

STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING

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.

BRAISED QUAIL WITH CHORIZO/APPLE STUFFING

Steps:

• Set a large skillet over medium heat. Place in 3 tablespoons of olive oil and bring to temperature. Place in garlic and onions, and cook until onions start to become translucent. Add Chorizo, cumin and oregano and cook well. Place the sausage mixture into a small mixing bowl, add apple, and mix well. In a clean pan, heat the butter. Brown quail on all sides. Add wine and cook for 30 seconds. Add chicken stock, cover, and cook 6-8 minutes. Remove quail and keep warm. Reduce the sauce until thick.

BRAISED QUAIL WITH POBLANO CHILES, SAFFRON, AND CHORIZO

Steps:

• Preheat oven to 325°F.
• In a small bowl combine broth or water and saffron.
• Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices. Peel tomatoes *(see below) and seed. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.
• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat quail dry and season with pepper and salt. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.
• In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
• Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising, roast and peel poblanos . Wearing rubber gloves, cut chiles into thin strips. Chop cilantro.
• Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.
• Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.
• To peel tomatoes:
• Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.

SOUTHERN STUFFED QUAIL

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).