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Stuffed Carolina Quail

Stuffed Carolina Quail


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This recipe screams decadence, with a black truffle and foie gras stuffing. After being stuffed, each quail is wrapped in slices of bacon so that it’s flavorful and dynamic on the outside just as it is on the inside.

Ingredients

  • 4 semi-bonelss quail
  • 8 Ounces ground pork shoulder
  • 4 Ounces diced foie gras
  • 2 Ounces diced black truffle
  • 1 Ounce cognac
  • 1 whole egg
  • 1 Tablespoon heavy cream
  • 8 slices smoked bacon
  • 1 Tablespoon chopped parsley
  • Salt and pepper, to taste
  • 2 onions, sliced
  • 1 carrot, sliced
  • 1/2 Cup peeled baby turnips
  • 1/2 Cup peeled rutabaga
  • 1/2 Cup peeled parsnips
  • 6 Tablespoons diced butter

Servings4

Calories Per Serving1001

Folate equivalent (total)72µg18%

Riboflavin (B2)0.8mg46.8%


Stuffed quail

Stuffed quail is a very festive dish with a stuffing of ground beef, garlic and sage. A must try that's ready within half an hour.


Sausage Stuffed Quail

Season the quail with salt and pepper to taste. Make the stuffing by mixing all of the ingredients together in a medium bowl. Divide the stuffing into four portions and stuff each quail with some sausage, securing the quail with a toothpick. Preheat the oven to 375 degrees. In a large, oven-proof pan, heat the butter until hot, then add the quail, breast side down. Brown the breasts for 5 minutes, then flip onto their backs and baste well with the butter. Place in the oven and roast until the sausage if fully cooked, about 15-20 minutes. Remove the pan from the oven and put the quail on a warm plate. Place the pan over medium heat and add the sage leaves cook for about 30 seconds, then add the chicken stock, stirring well and scraping the pan with a wooden spoon. Squeeze the lemon into the pan and set aside. Serve the quail on a bed of mashed potatoes, with the sauce poured over.

Chef's Corner

This sauté is quick and savory.

Is it All-Natural?

Our quail is minimally processed and does not contain any added hormones, antibiotics, artificial sweeteners, food colors, or flavorings.

Where to Find Us

Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.

Holiday Gift Packs

Our holiday gift packs offer a nice sampling of our products for your holiday feasts. Click below to order today.


Sausage-, Rice- and Mushroom-Stuffed Boneless Quail Recipe

Stuff deboned quail (or any game bird) with this flavorful and versatile stuffing blend.

This is one of our favorite stuffing recipes for any game bird, from turkey on down to quail. It combines diced Conecuh Sausage, long-grain and wild rice, minced shallot, oyster or shitake mushrooms and any hearts and livers saved when cleaning the birds.

On larger birds, dice the hearts and livers, on small birds like quail, simply toss them in whole (the stuffing is still pretty good without any offal, if desired.)

Start by rendering out the sausage. Add the shallots and mushrooms and simmer until everything is done. Stuff it into the cavity of whatever bird you happen to be grilling, roasting or baking. For this recipe, we stuffed boneless quail.

Since the skin on young quail is prone to tearing, simply spoon a bit of stuffing into the center of the bird and wrap the boneless quail around it. Pin in place with toothpicks.

We grilled these on the Traeger Grill at 325 degrees. They only take about 20 to 25 minutes to cook through.

Ingredients

1 tablespoon kosher shalt

1 tablespoon herbed poultry seasoning blend

1/2 pound diced Conecuh Sausage

2 cups long grain and wild rice, prepared

1 cup shitake or oyster mushrooms, diced

any hearts and/or livers saved from cleaning the birds (optional)

Cooking Instructions

Debone the quail. Prepare the rice according to package directions. Start the stuffing by sautéing the diced sausage. Once the sausage has begun to cook and release a bit of grease, add the shallot, hearts, livers and mushrooms. Sauté for 5 minutes. Add the water and continue simmering for another 5 minutes or until the shallots are cooked through and the mushrooms tender.

Stir in the cooked rice and continue simmering until everything is warmed through. Remove the stuffing from the heat and allow to cool a few minutes.

Use a spoon to add a tablespoon or two of the stuffing to the quail. Pin closed with toothpicks.

Sprinkle the outside of the quail with a mixture of kosher salt and poultry seasoning herb blend.

Grill the quail for 20 to 25 minutes until the skin is golden brown the quail cooked through.

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  • 6 boneless quail
  • salt to taste
  • 2 teaspoons grated orange zest, divided
  • 2 ½ cups vegetable broth
  • ½ cup uncooked wild rice
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • ¾ cup diced celery
  • ½ cup fresh sage, minced
  • 1 egg white
  • ⅓ cup toasted walnuts
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh parsley, minced
  • ½ cup chicken broth

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.


Quail Stuffed Mushrooms

8 quail (about 1 kg)
175 g rice
2 1 / 2 cup unsalted chicken broth
1 / 2 teaspoon salt 30 g
(2 tablespoons) unsalted butter
100 g mushrooms (washed and dry after, finely chopped)
1 celery stalk (finely chopped)
1 onion (finely chopped)
1 / 4 teaspoon thyme pinch of black pepper (freshly ground)
1 1 / 2 teaspoon sunflower oil
1 shallot onion (finely chopped)
125 g shallots (30 seconds in boiling water boiled, strain has been then peeled the whole was left)
1 tablespoon cornstarch
(1 tablespoon melted water

Pre-heat oven to 170 ° C your recipe. Rice, chicken juice 50 cl. URL (2 cups a bit too) and salt 1 / 4 teaspoon of the fire-resistant glass bowl put the container medium flame seating, a mixture boil transport. Cover the pot boils over, and give the oven from the fire and pull the rice until all the water (approx. 25 minutes) to cook. After the cup from the oven, and an implicit margin of 10 minutes. Meanwhile, half the butter in a pan put a thick bottomed pan on medium heat to the seating, melt butter. When melting mushrooms, celery pieces, put half the onion and thyme, stirring often, until soft parts of celery (about 5 minutes) and cook. Pan from the heat and mix in vegetables and rice from the container that contains the open-top container to mix and set aside the. Increase oven temperature to 220 ° C.. Quails in the chest cavity, and rinse under cold water, dry with paper kitchen towels. Half the remaining salt and pepper, sprinkle with half of the chest cavity, the inner form of loose mortar and fill in rice (rice with the mortar to set aside) Sunflower oil 1 / 4 teaspoon coarse to put the fire-resistant glass container by tilting left and right to the bottom to ensure dissolution. After the quail breasts departments top the next form of rude, place container in the oven giving, quail, approximately 15 minutes to cook. Meanwhile, the remaining sunflower oil in a thick bottomed skillet place the skillet to medium heat to the seating oil to heat. When finely chopped shallots in warm place, and sauté 2 minutes. All abandoned shallots, put the chicken broth and remaining thyme, and cover the top of the pan, the mixture until the onions are translucent (about 10 minutes) to cook. Furnace to take the cup, remove the quail and perforated spatula to a serving dish (the oil at the bottom of the cup) and cover with aluminum foil at the top, make sure to stay warm. With the remaining rice mixture into a bowl of fire retardant to put a plate covered with aluminum foil. Switch off your oven, placing the dish in the oven is turned off, to keep warm.
Container of quail are cooked and then sat down on a medium heat, the pan from the heat, mix in 2-3 tablespoons of the glass from the container. Container away from heat, drain the liquid in the pan again. Seat pan into the fire, and then spoon the onions in a gathering on the edge, drop into the void of cornstarch dissolved in water, beaten with a wooden spoon to coat. Cook 2 minutes, then mix the remaining salt, remaining pepper and add the remaining butter, mix (sauce was too thick, the 2 tablespoons of water by adding dilute). Pan from the heat and pour in the sauce into a bowl. Get baking dish, and quail in the side plates and bowls on the fees serve with the sauce. 07.05.2010 21:39


Stuffed Quail with Raisins, Orange and Herbs

Step 2 : Remove the quails from the fridge ½ hour prior to cooking then so that they are able to come up to room temperature.

Step 3 : To make the stuffing, place a fry pan over a medium heat, add the butter and allow this to melt then add ½ tablespoon of Olive oil, fry off the onion and garlic for 4 to 5 minutes, remove from the heat and place into a mixing bowl.

Step 4 : Place the raisins and Verjuice into a microwave proof dish, place into microwave on the defrost setting for 3 minutes, remove from the microwave and allow to sit for a couple of minutes while you prep the other ingredients.

Step 5 : Meanwhile, place the cooked rice, parsley, thyme, cooked onions and garlic in to a mixing bowl. Strain the raisins from the Verjuice and add the raisins to the rice mixture, mix together well and season to taste.

Step 6 : Place the stuffing into the cavity of each quail.

Step 7 : Place the remaining amount of olive oil and Vino Cotto into a mixing bowl and whisk together.

Step 8 : Place the quails onto a baking tray lined with bake well paper breast side up, brush the Vino Cotto mixture over each of the quails, then place in to the oven and cook for 12 minutes. Remove from the oven, turn over (so breast facing down) and allow to rest for 6 minutes. Serve.


Stuffed Quail's Eggs

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Imagine tiny little deviled eggs. This a great recipe if you need an fun and impressive appetizer. I keep a can of quail’s eggs on hand in case of emergencies because you can stuff them with endless varieties of things.(I get them in a chinese market near me)
The only problem is that it’s a little time consuming to take out the yolks and stuff them back in, but the looks on everyone’s faces makes it worth it.


Instructions

*Pork Heart Sausage*
1. Combine the first 10 ingredients in a large bowl, cover and marinate in the refrigerator 24-48 hours.
2. Transfer pork mixture to the freezer to par-freeze before grinding. Using a sausage grinder and stuffer, grind the marinated pork and stuff into hog casings. Dry uncovered, in the refrigerator on a roasting rack so that the air can circulate around the sausage, at least 24 hours and up to 48 hours.
3. Remove 1,600 g of sausage from its casing, add the parsley and Activa RM to the chorizo sausage. Transfer to a piping bag. Cut the tip of the piping bag to about the diameter of a quarter.
4. Place a roll of plastic wrap in front of your work station. Begging to pipe log the sausage on to the plastic wrap, roll up the plastic wrap to form a tight thin log of the sausage. Place in the refrigerator for 1 hour to allow the Activa to set.
5. Prepare a water bath at 150ºF, add the sausage log and poach for 30-45 minutes. Allow to rest at room temperature, then add to a water bath. Once cold, portions into 2.5 to 3 inch sections form about 160 g logs.
6. To stuff the quail, cover a work table with plastic wrap. Lay all the quail feet pointing toward you. Dust with Activa, place the cooked log of stuffing in between the quail breast. Fold skin over the log, dust with Activa. Then fold over the other skin flap. Make sure the legs are not crossed. Dust the belly strip with Activa, wrap the mid-section of the quail with the belly. Pushing the arms up wrap the quail with plastic wrap. Allow an hour to rest in the refrigerator to set Activa.
7. Remove the quail from plastic wrap, season with salt and pepper, place into a Cryovac bag, place the bag in the freezer for 5-10 minutes to lower their temperature. Seal the bags.
8. Prepare a water bath at 83°C / 181°F for 2 minutes and add the quail to pasteurize. Reduce temperature to 66°C / 150°F, continuing to cook the quail for 2 hours.
9. Remove from bath and allow to rest at room temperature, 20 minutes. Serve warm.

*Chorizo Spice Mix*
1. In a dry pan over medium heat, toast the spices until fragrant. Transfer to a spice grinder and grind until fine.

*Nora Chili Puree*
1. Place all ingredients into a pot and simmer for 15-20 minutes until tender. Add to a blender and puree until smooth. Note: For longer storage, cover with oil and store in the refrigerator for later use.


How to cook sausage stuffed quails?

Now that the quails are stuffed, its’ time to prepare the casserole. Carefully place the quails into a baking casserole and prepare the vegetables. Peel and cut the potatoes into wedges. Season with some salt and pepper and a few drops of olive oil. Mix well and do the same with other vegetables you wish to cook. Insert the wedges of the preferable vegetables between the sausage stuffed quails and sprinkle a few olive oil drops on top.

Cover the baking dish with aluminum foil, make some holes with a toothpick for the steam to get out a bit. Now insert the preparation into the preheated oven. Bake for 30 minutes at 400 degrees covered with aluminum foil.

Later, when the 30 minutes expire, open the oven and take out the aluminum foil lid. Close back the oven. During another 20-30 minutes, the quails will get beautifully roasted. That is how you get that golden skin effect, with a delicious crispy taste.

Finally, turn off the stove and take out the casserole containing the tender, juicy and fine sausage stuffed quails.


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