quail recipes

Stuffed Quail

bread,

olive oil

salt and black pepper

unsalted butter

onion

carrot

celery

garlic

flat-leaf parsley

sage

chicken stock,

quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

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

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.

Very good recipe! Very simple to prep and put together. I will be using the stuffing recipe for other dishes as well. Turned out great and the family really enjoyed it! ( the boy ate everything, I was hoping for leftovers LOL ) This is a must try. 

Quail Eggs Benedict and Caviar

white vinegar

quail eggs

croutons

Osetra Caviar

Hollandaise sauce (recipe follows)

butter

lemon juice

Tabasco sauce

salt

black pepper

Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.

Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.

Thanks to these quail recipes, your next dinner party is sure to be a hit. Anyone can serve chicken, after all. So why not make something unexpected?

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Stuffed Quail

Quail Eggs Benedict and Caviar

13 Easy Quail Recipes You Have to T...

The most viewed quail recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine