Roasted Quail

Instructions

Quail Ingredients

·      2 quails

·      1 celery, small dice

·      ½ white onion, small dice

·      1 carrot, small dice

·      1 sprig rosemary, finely chopped

·      1 garlic clove, chopped

·      1 bay leaf

·      2 tablespoons olive oil

·      Salt and pepper to taste

Method

-      Season the quail with salt and pepper

-      Mix the carrot, celery and onions together along with chopped garlic, herbs and bay leaf

-      Place 2 tablespoons of the mixture into the cavity of the quail

-      Secure the bird tight with a skewer so that the filling doesn’t come out

-      Sear the quail in a cast iron skillet with olive oil to crisp up the skin

-      Place the quail in the oven at 350 degrees for about 12 to 15 minutes, or until the juices run clear

Wild Rice Ingredients

·      2 tablespoons olive oil-butter blend

·      ½ white onion, small diced

·      1 tablespoons minced garlic

·      1 banana pepper

·      1/3 cup chicken stock

·      1 cup baby spinach

·      1 cup partially cooked wild rice

·      Salt and pepper to taste

Method

-      Place olive oil-butter blend into a Dutch oven under medium heat

-      Add the onions, garlic and banana pepper until soft, about 3 to 5 minutes

-      Add chicken stock, rice and baby spinach and turn the flame to low and cook rice for another 10 minutes

-      Season the rice with salt and pepper

Sauce Ingredients

·      1 shallot, sliced

·      1 garlic clove, minced

·      2 tablespoons olive oil-butter blend

·      ¾ cup chicken stock

·      2 tablespoons chopped parsley

·      1/3 cup port wine

·      1 tablespoon pomegranate seeds

·      Salt and pepper to taste

Method

-      Place the olive oil butter blend in a skillet under medium heat

-      Add the shallots and cook until soft, about 5 minutes, then add the garlic

-      Add the port wine and chicken stock then reduce for 10 minutes under low heat

-      Season with salt and pepper to taste and serve on top of the quail

-      Garnish with pomegranate seeds and parsley

Ingredients
  • 2 quails
  • 1 celery, small dice
  • ½ white onion, small dice
  • 1 carrot, small dice
  • 1 sprig rosemary, finely chopped
  • 1 garlic clove, chopped
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons olive oil-butter blend
  • ½ white onion, small diced
  • 1 tablespoons minced garlic
  • 1 banana pepper
  • 1/3 cup chicken stock
  • 1 cup baby spinach
  • 1 cup partially cooked wild rice
  • 1 shallot, sliced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil-butter blend
  • ¾ cup chicken stock
  • 2 tablespoons chopped parsley
  • 1/3 cup port wine
  • 1 tablespoon pomegranate seeds
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