Stuffed Quail

Russ Myers


A delightful treat combining one of America's most popular upland game birds and wild rice. We rate quail above any other game bird as table fare; we try to treat them in a royal manner.

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4-6 servings


20 Min




10 quail, cleaned
1 C. wild rice
6 Tbs. butter or margarine
1/4 C. mushrooms, sliced
2 Tbs. onion, chopped
2 Tbs. green bell pepper, chopped
1/4 tsp. garlic salt
1/2 C. red wine

Directions Step-By-Step

Wash wild rice in cold water and drain. In a heavy saucepan, add 4 cups water and wild rice. Bring to a boil. Lower heat and simmer 45 minutes. Fluff with a fork and drain excess water. In a skillet, melt 3 tablespoons butter and saute mushrooms, onions, and green peppers. Add rice and cook for 1 minute. Remove from heat and cool. Stuff quail with rice mixture. Place any leftover rice in a buttered casserole and heat during the last 20 minutes the quail cooks. Place stuffed quail, breast side up, in a shallow casserole. Pour wine around the quail. Melt remaining butter with garlic salt and baste quail. Cover and bake 30 minutes in a 350-degree oven, remove cover, and continue to bake an additional 10 minutes or until juice runs clear.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom