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The Upland Cookbook
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Stuffed Quail in a White Wine Sauce
This straightforward recipe is designed to serve two (that's
two birds per person, small as quail are). Great over a bed of
rice, or perhaps some Romaine lettuce, if you're ducking the
carbs.
Ingredients:
- 4 quail
- freshly ground pepper and salt
- 4 tablespoons of cooked rice
- 4 dried, chopped apricots
- 1/8 teaspoon of ground ginger
- 1/2 teaspoon of grated orange rind
- 1 tablespoon of crushed pine nuts
- unsalted butter, melted
- 6 tablespoons of white wine
- the juice of one half an orange
- cognac
Directions:
- Prehead your oven to 450F.
- Warm up a serving dish.
- Wipe the birds with a paper towel and season them inside
and out with salt and pepper.
- Combine the cooked rice, chopped apricots, ginger,
grated orange rind, and pine nuts, and then moisten the mixture
with a bit of melted butter.
- Stuff the birds with the mixture and place them into a roasting pan.
- Brush the quail with melted butter.
- Roast the birds in the 450F oven for 8 to 10 minutes.
- Reduce the heat to 300F and continue roasting for an additional
15 minutes, basting frequently with a mixture of wine
(ideally, already reduced by 1/3), the orange juice, and 4 tablespoons
of melted butter.
- Remove the birds to a warm serving dish, and keep them warm
- Taste the liquid remaining in the roasting pan and adjust the
seasonings to your taste. Pour that tasty stuff over the birds.
- Pour warmed cognac over the quail and carefully ignite.
- Serve at once.
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