Stuffed Boneless Quail with Wild Rice and Sage Stuffing

Cooking Recipes Catalogue
Advertizing:

Quail are stuffed with a savory mixture of wild rice, onion, celery, sage, parsley and walnuts. This is a dish you'll impress yourself with!

INGREDIENTS (for 6 servings):

PREPARATION:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
  • Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
  • In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
  • Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
  • Bake in preheated oven for 35 to 40 minutes, or until cooked through.
  • Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.