Most people think of serving turkey, chicken, or maybe even ham during the holidays. But, here is a recipe for quail if you are ready to try something a little different. Stuffed with wild rice and sage stuffing, the quail will not taste like chicken. Because it is a game bird, it will have a bit of a “gamey” taste to it, but many people still enjoy eating it.
For this recipe, you will need six boneless quail, salt, grated orange zest, vegetable broth, wild rice, bay leaves, vegetable oil, one medium onion, celery, fresh sage, eggs, walnuts, black pepper, parsley, and chicken broth.
To prep for this recipe, you will need to dice enough onion to make 1 cup and enough celery to make 3/4 cup. Mince enough of the fresh sage to make 1/2 cup and enough of the fresh parsley to make 1/4 cup. Toast 1/3 cup of the walnuts in the oven.
Preheat your oven to 375 degrees. Wash the quail and rub the inside cavity of each with salt and grated orange zest. Bring 2 1/2 cups of vegetable broth and 1/2 cup of wild rice to boil in a medium saucepan. Add one bay leaf and reduce the heat to low. Let the rice simmer for 35 to 40 minutes to let the broth be absorbed.
In a skillet over medium heat, pour 1 tablespoon of vegetable oil. Add 1 cup of diced onions until clear then add 3/4 cup of diced celery, 1/2 cup of minced fresh sage. Let this saute for 2 minutes then transfer it to a medium bowl. Add one egg white, 1 teaspoon of grated orange zest, 1/3 cup of toasted walnuts, 1/2 teaspoon of black pepper, the cooked rice and parsley and stir well. Lightly grease a roasting pan and stuff the cavities of each quail with this mixture. Lightly season the skins of the quail with salt and black pepper.
Let the quail cook for 35 to 40 minutes or until done. Remove them from the pan and deglaze with 1/2 cup of chicken broth.
If you like game, also check out the Barbecued Duck Quesadillas with Lime Sour Cream recipe!