Baked Quail
photo by winwinincome
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 quail (cleaned and rinsed)
- 236.59 ml fresh mushrooms, chopped
- 236.59 ml Italian seasoned breadcrumbs
- 29.58 ml butter
- 4.92 ml table salt
- 1.23 ml ground red pepper
- 29.58 ml olive oil
- 29.58 ml flour
- 14.79 ml seasoning salt
- 709.77 ml chicken stock
- 4.92 ml scallion, minced
- 4.92 ml fresh parsley, minced
- 8 orange slices (for garnish)
- cooking spray
directions
- Pre-heat the oven to 325-degrees F.
- If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
- Lightly rub all the quail, inside and out with the seasoned salt.
- In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
- Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
- Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
- Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
- Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.
Questions & Replies
Reviews
-
I have never cooked quail and this recipe was quite simple and got rave reviews. I had only 4 quail but I kept the ingredients the same as if I were cooking 8. I put the excess stuffing on and around the quail. I poured the roux stock mixture over the whole thing and cooked it per directions. I did not have to baste the quail because there was stock/stuffing mixture around it. The quail was tender, perfectly salty with an outstanding gravy....perfect for the side of rice.
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I used this receipe as a special dinner for my husband's birthday and it turned out wonderful. The quails were all shot during hunting season and they required less time in the oven due to being smaller. I live in Malta and the quails caught here are smaller then those in America. Do moisten them whiled being baked as I forgot and I had small parts that became dry. I did not use breadcrumbs as I didn't have and instead I used one onion and 2 garlic cloves...really good! One last note, it'll be better if one adds a little bit of salt with the filling.
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I added Rosemary to the birds while baking. Turned out moist and tasty. I did not have scallions, so omitted those. Used home made chicken stock. My birds were skinned. Also, I covered them with foil the first 45 minutes of cooking and finished them off uncovered. Used a convection oven. The stuffing mix was excellent also. Love mushrooms. Would definitely use this recipe again!
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>