Roast Stuffed Quail

1. 1

   Wash and dry birds; sprinkle inside and outside with salt and pepper.

2. 2

   Combine Madeira, raisins and cloves; bring to a boil.

3. 3

   Simmer 5 minutes to reduce in volume slightly.

4. 4

   Remove cloves; strain mixture, reserving raisins and wine.

5. 5

   Combine raisins with rice and ginger; stir in butter.

6. 6

   Stuff quails with mixture; truss birds and rub skin with soft butter.

7. 7

   Blend reserved wine with orange juice; set aside.

8. 8

   Roas

* Per serving · 4 servings · Values may vary.

No additional tips available.