This is a delicious way to serve quail – filled with Boudro’s delicious stuffing. Saute corn, onions, peppers, celery, green onion and garlic for about 5-7 minutes. Add mushrooms and season with salt and pepper. Allow mushrooms to cook until soft. Add pecans,white wine and reduce to dry. Add bread and chicken stock and bring to boil. Add wild rice and mix well to blend all incredients. Cool before stuffing quail. Salt and pepper stuffed quail and bake in 350 degree oven for approx. 30 minutes breast side up. Or you can grill them over mesquite for about 10 minutes. Makes approx 3 cups – stuffing for 8 quail.
Ingredients
- 8 Quail
- 1/2 c Mushrooms, chopped
- 1 ear Corn kernels
- 1 Onion, diced
- 1 Poblano pepper, diced
- 1/4 stalk Celery, diced
- 1 bunch Green onions, chopped
- 1 T Garlic, chopped
- 1/2 c White wine
- 1 1/2 c Chicken stock
- 1/2 c Toasted pecans
- 1/2 c Parmesan cheese
- 2 c Wild rice, cooked
- 1 Granny Smith apple, cubed
- 1/2 c Dried apricots
- 1 c Day old bread, cubed
