Stuffed Bandera Quail With Pepper Glaze Recipes

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STUFFED QUAIL



Stuffed Quail image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

Steps:

  • Preheat oven to 425 degrees F.
  • Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
  • In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
  • Preheat the oven to 350 degrees F.
  • Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

SOUTHERN STUFFED QUAIL



Southern Stuffed Quail image

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

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

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

JALAPENO QUAIL APPETIZERS



Jalapeno Quail Appetizers image

"My husband quail-hunts every season, and this recipe has become our favorite way to serve the birds. The bacon keeps the meat from drying out, and the jalapeno lends a little zip," shares Diana Johnston of Kingston, Oklahoma, "I sometimes serve these cute bundles as a main dish."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 1 dozen.

Number Of Ingredients 4

2 large jalapeno peppers, halved lengthwise and seeded
12 boneless quail breasts (about 1 pound)
12 bacon strips
1 bottle (16 ounces) Italian salad dressing

Steps:

  • Cut each jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast; roll up from a short side. Wrap each with a bacon strip and secure with toothpicks. , Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally.

Nutrition Facts :

STUFFED ROAST QUAIL WITH MUSHROOMS



Stuffed Roast Quail with Mushrooms image

James Beard Award-winning chef Anne Quatrano is one of the South's most respected chefs. Although she was raised in Connecticut, she attributes her passion for cooking to spending time with her grandmother in the kitchen and summers at her mother's family farm near Cartersville, Georgia. A longtime proponent of sustainability, Anne prides herself on using locally grown seasonal and organic produce, much of which is from her own garden at the same family farm that inspired her as a child, Summerland, where she now resides. She and her husband, chef Clifford Harrison, operate five of Atlanta's most celebrated restaurants. Her food and style of cooking is grounded in perfectly executed technique and the philosophy of using the best quality basic ingredients to produce something spectacular. This recipe is adapted from her beautiful cookbook, also named Summerland, based on a calendar year at her farm. Quail meat is white and delicately flavored. Wild quail will taste stronger and a bit gamier than farm-raised quail.

Provided by Virginia Willis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon pure olive oil
4 ounces mixed mushrooms (such as white button, cremini, chanterelle, morel, and shiitake), chopped
1 shallot, very finely chopped
Coarse kosher salt and freshly ground black pepper
2 tablespoons bourbon or brandy
8 ounces ground chicken
1 tablespoon chopped fresh herbs, such as parsley, thyme, and chives
8 semiboneless quail (about 4 ounces each, or 2 pounds total)
2 tablespoons unsalted butter, melted

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with salt and pepper. Cook, stirring occasionally, until all the liquid has cooked away and the mushrooms are tender, 5 minutes. Add the bourbon and cook until it has evaporated, 45 to 60 seconds. Transfer to a bowl and refrigerate to cool, 10 minutes. Once cooled, add the ground chicken and herbs. Season with salt and pepper. (To taste and adjust the seasoning, simply zap a teaspoon or so of the mixture in a bowl in the microwave to cook it through. Season with salt and pepper as needed.)
  • Heat the oven to 350 degrees F.
  • Using a tablespoon, stuff the interior of each quail with the mushroom-chicken mixture. Using kitchen twine, tie the legs of each bird together, and then flip the wingtips under the back of each bird to hold the wings in place. Brush the birds with the melted butter, and then season heartily with salt and pepper. Roast, basting occasionally with the melted butter, until the birds are pale golden brown and the interior of the stuffing registers 165 degrees F when measured with an instant-read thermometer, 30 minutes.
  • Switch the oven to broil and place the birds under the broiler to darken the skin, if desired, for 45 to 60 seconds depending on the strength of your broiler. Serve immediately.

STUFFED QUAIL WITH WHITE WINE



Stuffed Quail with White Wine image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 dried apricots, chopped
Pinch ground ginger
1/2 teaspoon grated orange rind
1 tablespoon pine nuts
5 tablespoons melted butter
6 tablespoons white wine, reduced by 1/3
Juice of 1/2 orange
Cognac, warmed
4 quails
Salt
Black pepper, freshly ground
4 tablespoons cooked rice

Steps:

  • Preheat the oven to 450 degrees F.
  • Wipe the quails dry and season inside and out with salt and pepper.
  • Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
  • Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

STUFFED BANDERA QUAIL WITH PEPPER GLAZE



Stuffed Bandera Quail with Pepper Glaze image

Stuffed quail sizzling on the grill is a common sight at many a West Texas barbecue. A lot of my friends use a shotgun to bag their quail, but I snag mine on the Internet from The Diamond H Ranch in Bandera, Texas (www.texasgourmetquail.com), where they raise the birds and process them, too. They come vacuum-packed and ready for cooking, with the back, breast, and thigh bones removed. All I have to do is stuff them with a spicy chile-cheese mixture, wrap them up with a piece of bacon, and then put 'em on the grill. I finish them off with a jalapeño jelly glaze just before serving. In all, a mighty nice dinner treat to share with friends.

Yield serves 8

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
8 semi-boneless quail (back, breast, and thigh bones removed)
2 (8-ounce) packages cream cheese, each cut crosswise into four equal slices
4 fresh jalapeño chiles, stemmed, seeded, and sliced lengthwise into strips
2 to 4 sweet-hot pickled jalapeños, or use homemade (see page 254)
8 strips thick-cut applewood-smoked bacon
2 cups jalapeño pepper jelly

Steps:

  • Preheat an outdoor grill. Rub salt and pepper all over the quail to season. Lay the quail on baking sheets, skin side down. Set a slice of cream cheese in the center of each bird and top with 2 strips of fresh jalapeño and 1 or 2 slices of sweet-hot pickled jalapeños. (If you prefer, you can do all fresh chiles-4 strips per bird, or all pickled chiles-3 or 4 slices per bird.) Fold the quail with the cheese and chiles inside and wrap a piece of bacon around each bird to secure. Grill the quail on both sides over medium heat until cooked through, about 30 minutes total, turning the birds with tongs halfway through cooking. A few minutes before the quail are done, heat the jelly in a small saucepan set over medium heat until it liquefies. Set the cooked quail on a serving platter and brush generously with the jelly glaze. Serve the quail immediately.
  • The quail can be stuffed and wrapped with bacon, securely wrapped in plastic wrap, and refrigerated up to 1 day in advance. Grill just before serving. The chilled quail may need a little extra grilling time.

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