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1
Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat.
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2
Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes.
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3
Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
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4
Bring 2 cups water and a pinch of salt to a boil in a small saucepan.
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5
Add rice, cover, and bring back to a boil.
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6
Reduce to a simmer and cook for 20 minutes.
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7
In a small saucepan, combine the cranberries, bourbon and sugar in pan.
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8
Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes.
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9
Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
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10
Heat a cast-iron skillet over medium-high heat.
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11
Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika.
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12
Swirl some canola oil in the skillet and then add the quail.
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13
Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay.
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14
Set aside.
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15
Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne-now you have boudin.
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16
Preheat the oven to 350 degrees F.
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17
Stuff each quail with boudin and place back in the cast-iron skillet.
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18
Roast until cooked through, 10 to 15 minutes.
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19
Serve the stuffed quail atop cranberry-bourbon sauce.
