STUFFED QUAIL with WHITE WINE SAUCE (((VERY EASY)))
"This is a VERY EASY recipe. You can purchase quail in a specialty gourmet store, such as Wild Oats, etc.. I serve 2 quails per person, because they are so small. I usually serve either over a bed of rice or over Romaine lettuce."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 4 quail
- salt & freshly ground black pepper
- 4 tablespoons cooked rice
- 4 dried apricots (chopped)
- 1⁄8 teaspoon ground ginger
- 1⁄2 teaspoon grated orange rind
- 1 tablespoon pine nuts (crushed)
- melted unsalted butter
- 6 tablespoons white wine
- 1⁄2 orange, juice of
- cognac
directions
- Wipe the quails with paper towel& season inside& out with salt& pepper.
- Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
- Stuff the quails with the mixture& place them into a roasting pan.
- Brush the quails with melted butter.
- Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
- Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
- Remove the quails to a serving dish& keep warm.
- Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
- Pour warmed cognac over the quails& carefully ignite.
- Serve at once.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
