John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Roasted Stuffed Quail

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Here’s another delicious recipe from our customers Maggie & Rick, using Quail!

Ingredients

  • ½ cup brown ricequail-11
  • 20g butter
  • 2 French shallots, finely chopped
  • grated zest of 1 orange
  • 50g currants; or 40g pickled cherries, pips removed and flesh chopped
  • 50g almond flakes, crushed by hand; or 50g roasted chestnut, chopped
    leaves from 3 sprigs thyme
  • salt and pepper
  • 4 quails (they cooked 3 but there is enough stuffing for 4)

Method

  1. Cook the rice in plenty of salted, boiling water for 35 minutes; it must be tender. Drain and place in a mixing bowl.quail-21
  2. Meanwhile, melt the butter in a small, non-stick pan and sauté the shallot for about 12 minutes, until it is quite soft. Add shallot to rice.
  3. Add fruit, nuts and thyme leaves, stir, season well and mix thoroughly.
  4. Remove the last wing segments from the quail and divide the stuffing between the four quail cavities; use less rather than pack the stuffing tightly.
  5. Place quail in a small ceramic or glass roasting dish lined with baking paper, brush upper quail surfaces with olive oil and roast in an oven pre-heated to 180C. Baste after 10 minutes and 20 minutes.
  6. Stuffed quail cook more slowly, so it should take up to 25 minutes to produce quail that are a light, golden brown.quail-31

To accompany the quail, we roasted some well-seasoned pieces of kipfler potato and parsnip with olive oil, garlic and chopped rosemary leaves; and we wilted a bunch of spinach leaves and mixed them with Dijon mustard and cooking cream.

(RMG Travels and Food, 2014)