I have quail available for table fare and found a recipe here in the club by Fannie McCoy (skillet Quail)...she is a wonderful cook. To her recipe I added my own forced meat stuffing...and now, there is this new version which is wonderful! Nutty flavor from the wild rice, infuses with the forced meat stuffing and wild quail...yum! Oh, do't forget some wine with this dish!...and, the extra forced meat stuffing makes a wonderful hash to go with eggs the next morning!!!
1Using a food processor, blend well the force meat stuffing ingredients, transfer to bowl, add seasoning and eggs, and mix well with hands...stuff quail fully so plump and I like to tie the legs (see photos)...set aside (you will have enough forced stuffing to fill 16 birds if you need, otherwise, use remaining stuffing as a hash with scrambled eggs the next morning...yum!
2In an electric skillet (or on stove) making sure it is deep enough with cover to hold quail and rice, put butter in skillet and brown the birds on all sides...remove and set aside.
3In same skillet, add carrots, onions, garlic and parsley and saute until tender, stirring often...add rice, chicken broth, salt and pepper...stir constantly and bring to boil.
4Reduce heat, place birds on top of mixture and cover each bird with bacon strips...cover skillet and simmer for 30 minutes.