Seasoned Orange Quail

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons butter
  • 12
  • 2
    teaspoons fresh marjoram, chopped (or 1/2 tsp dried marjoram leaves)
  • 12
    teaspoon orange rind, grated
  • 13
    cup orange juice
  • 1
    tablespoon flour
  • 1
    cup water
  • 1
    chicken stock cube
  • 12
    teaspoon sugar
  • 2
    tablespoons Grand Marnier
  • SEASONING
  • 1
    cup veal, minced
  • 12
    cup ham, finely chopped
  • 12
    cup walnuts, chopped
  • 1
    teaspoon fresh rosemary, chopped (or 12 tsp dried rosemary leaves)
  • 1
    egg, lightly beaten
  • 2
    tablespoons fresh chives, chopped
  • 1
    cup dried breadcrumbs
  • 6
    pitted prunes
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DIRECTIONS

  • Remove rib cage from quail by carefully cutting bone from flesh; leave wings and legs intact.
  • Combine seasoning. Divide and stuff quail with seasoning; placing prunes in the center.
  • Sew quail together using needle and thread.
  • Combine butter, wine, marjoram, orange rind and juice in a small saucepan; bring to a boil then remove from heat.
  • Place quail in a single layer in a baking dish and pour wine mixture over top.
  • Bake at 350 for about 45 min or until quail are tender. Brush occasionally with pan juices during baking.
  • Remove quail from baking dish, cover, keep warm.
  • Pour juices back into saucepan over heat, stir in flour. Cook 1 minute stirring constantly.
  • Stir in water, crumbled stock cube, and sugar. Bring to a boil then reduce heat.
  • Simmer uncovered until slightly thickened; remove from heat, stir in Grand Marnier.
  • Pour sauce over Quail. Serve warm.
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