Stuffed Boneless Quail with Wild Rice, Sage and Apples Recipe

Name: Stuffed Boneless Quail with Wild Rice, Sage and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quail, boneless (can be found in specialty markets or Asian markets); Salt; 2 teaspoons orange peel, grated; 2 1/2 cups vegetable stock; 1/2 cup wild rice; 1 bay leaf; 1 cup onion, diced small; 3/4 cup celery, diced small; 1/2 cup sage, minced; 1 cup green apples, peeled, cored and diced small; 1 egg white; 1/3 cup walnuts, toasted; 1/2 teaspoon fresh ground black pepper; 1/4 cup parsley, minced; 1/2 cup chicken stock; 1/4 cup fresh lemon peels, julienned and blanched (optional garnish)

Servings: persons

6 quail, boneless (can be found in specialty markets or Asian markets)
Salt
2 teaspoons orange peel, grated
2 1/2 cups vegetable stock
1/2 cup wild rice
1 bay leaf
1 cup onion, diced small
3/4 cup celery, diced small
1/2 cup sage, minced
1 cup green apples, peeled, cored and diced small
1 egg white
1/3 cup walnuts, toasted
1/2 teaspoon fresh ground black pepper
1/4 cup parsley, minced
1/2 cup chicken stock
1/4 cup fresh lemon peels, julienned and blanched (optional garnish)

1
Preheat oven to 375 degrees.
2
Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
3
In a small pot bring the vegetable stock and the wild rice to a boil.
4
Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed.
5
Heat a nonstick pan and spray with vegetable oil.
6
Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl.
7
Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl.
8
Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray.
9
Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
10
When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock.
11
If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes.
12
Strain and ladle over quail.
13
Garnish with blanched lemon peel.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 quail, boneless (can be found in specialty markets or Asian markets), Salt, 2 teaspoons orange peel, grated, 2 1/2 cups vegetable stock, and more.

Yes, Stuffed Boneless Quail with Wild Rice, Sage and Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Boneless Quail with Wild Rice, Sage and Apples

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