quail with cajun forced meat stuffing

Dan Hammond


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!!!


★★★★★ 1 vote

40 Min
40 Min
Stove Top


  • 8
  • 4 Tbsp
  • 1 c
    shredded carrots
  • 1/4 c
    fresh snipped parsley
  • 1/2 c
    sliced green onions
  • 1 c
    wild rice (quick 5 min cook version)
  • 3 c
    chicken broth
  • 1/2 tsp
  • 1/2 tsp
  • 8
    bacon strips
  • 4 clove

  • 1 lb
    turkey breast
  • 1 lb
  • 1 lb
  • 4
  • 4 Tbsp
    old bay seasoning

How to Make quail with cajun forced meat stuffing


  1. Using 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!
  2. In 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.
  3. In 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.
  4. Reduce heat, place birds on top of mixture and cover each bird with bacon strips...cover skillet and simmer for 30 minutes.
  5. Remove bacon strips and serve...birds with rice.

Printable Recipe Card

About quail with cajun forced meat stuffing

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

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