Roasted Quail(2) Recipe
Stuffed w/ wild rice, currants, apples, hazelnuts, on slices of Baguette, Prosciutto, finished w/ Saffron Butter Garlic Glaze, w/ haricot verts & cremini mushrooms
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Ingredients
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Quail and Stuffing
Baguette and Prosciutto
Saffron Butter Garlic Glaze
Vegetables
Method
Prepare the Stuffing
- 1
Cook the Wild Rice
In a medium saucepan, combine 1 cup of wild rice with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 40-50 minutes or until tender. Drain any excess water.
- 2
Prepare the Filling
In a large bowl, combine the cooked wild rice, currants, diced apples, chopped hazelnuts, salt, and black pepper. Mix well and set aside.
Prepare the Quail
- 3
Stuff the Quail
Preheat the oven to 375°F (190°C). Take the quail and carefully stuff each one with the prepared wild rice mixture. Use toothpicks to secure the opening if necessary.
- 4
Roast the Quail
Place the stuffed quail on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Prepare the Saffron Butter Garlic Glaze
- 5
Make the Glaze
In a small saucepan, melt the stick of butter over medium heat. Add the minced garlic and saffron threads, cooking until the garlic is fragrant but not browned, about 2-3 minutes. Remove from heat and set aside.
Cook the Vegetables
- 6
Sauté the Haricot Verts and Cremini Mushrooms
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the haricot verts and sliced cremini mushrooms. Sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
Assemble the Dish
- 7
Prepare the Baguette and Prosciutto
Slice the baguette and layer each slice with a slice of prosciutto. Arrange on a serving platter.
- 8