This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.
- Ready In:
- 1hr 20mins
- 8 quail (cleaned and rinsed)
- 1 cup fresh mushrooms, chopped
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons butter
- 1 teaspoon table salt
- 1⁄4 teaspoon ground red pepper
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon seasoning salt
- 3 cups chicken stock
- 1 teaspoon scallion, minced
- 1 teaspoon fresh parsley, minced
- 8 orange slices (for garnish)
- cooking spray
- 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.
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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!