stuffed quail

Name: Stuffed Quail
Prep time: 20 min
Yield: 4
Cuisine: American
Ingredients: 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; water

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(2 ratings)

yield 4 -6 servings

prep time 20 Min

method Bake

Ingredients For stuffed quail

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
water

How To Make stuffed quail

1
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.
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