Quail Acadie
Quail in Browned Rice
Quail Acadie
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup Pickapepper sauce
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1/2 tablespoon red pepper
2 tablespoons granulated garlic
1/2 tablespoon oregano
1 tablespoon basil
1/2 tablespoon thyme
8 ounces porto bella mushrooms, chopped
1 ounce moral mushrooms
1 cup Orzo pasta
4 semi-boneless quail
4 maple wood smoked bacon slices
6 cups chicken stock
1 tablespoon salt
1 ounce wild rice
1 cup heavy cream
12 leaves fresh basil
3 sprigs fresh thyme
1 teaspoon fresh rosemary
2 teaspoons fresh oregano
2 tablespoons fresh garlic, chopped
1 teaspoon red pepper
2 teaspoons black pepper
2 teaspoons salt
6 ounces pepper
Jack cheese
2 tablespoons jalapeno peppers, chopped
1/4 cup carrot, chopped
1/2 cup yellow onion, chopped
1 red pepper, chopped
Preheat oven to 375F.
To prepare marinade:
Mix all wet ingredients together in large bowl. Make sure oil is mixed
well with vinegar. Add sliced onion and all dry seasonings. Blend well.
Wash semi-boneless quail under running water. Pat dry. Place in
marinade and refrigerate overnight.
Shred cheese with hand grater; slice mushrooms and carrots. In medium
stock pot, place chicken stock and bring to a boil. Add salt and rice;
cover and cook until tender. Strain rice through a colander to reserve
all liquid.
Place remaining liquid and heavy cream back into stock pot with herb
seasonings, cheese and vegetables and bring to a boil. Place Orzo
pasta in pot and cook 15 to 20 minutes until tender.
Pasta should absorb all liquid; if not, cook until most of the liquid
is gone without scorching pasta. Place on sheet pan to cool. After
pasta cools mix wild rice with cooked pasta.
Take quail out of marinade. Place on hot grill for 2 to 3 minutes to
mark and for flavor. Open cavity and place pasta stuffing inside bird,
packing tightly inside of cavity. Place bacon lengthwise and wrap
around bird to close cavity opening so filling will not fall out and
keep bird moist.
Place on sheet pan and roast in oven at 375F for 30 to 40 minutes or
until internal temperature reaches 145F. Place remaining pasta on
plate with quail on top of pasta. Garnish with fresh basil and parsley.
Quail in Browned Rice
4 quails
Salt and pepper
3/4 cup flour
5 tablespoons shortening
1 cup rice
1 medium onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cubes chicken bouillon
1 can mushroom soup
Salt and Pepper to taste
Parsley flakes, to taste
Garlic powder, to taste
Season quails with salt and pepper to taste. Place the flour in a bag
add quail. Shake until quail has been well-coated. Melt shortening in
a heavy Dutch oven, add quail and fry until browned. Remove quail and
set aside. Add rice and stir until golden brown. Add onion, pepper and
celery, stir until withered. Add bouillon cubes and 1 cup water and
mushroom soup. Mix well. Season with salt and pepper, parsley and
garlic powder. Split quail in half only on back side. Open quail and
lay on top of rice mixture. Cover and cook over low heat.
SOURCE: [Our_Recipe_World] Digest
Posted By: "crochetmom29526" <[email hidden]>
FROM ANN IN FLA
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