Wild Game Recipe: Baked Quail with California Wild Rice Stuffing

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Baked Quail with California Wild Rice Stuffing
Baked Quail with California Wild Rice Stuffing

Baked Wild Quail with California Wild Rice Stuffing is an elegant wild game dish that will delight your taste buds.

 

Baked Quail with California Wild Rice Stuffing
Serves 4
Baked Quail with California Wild Rice Stuffing
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Prep Time
15 min
Cook Time
1 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 min
Total Time
1 hr 15 min
Ingredients
  1. Wild Rice
  2. 1 ½ cups wild rice, rinsed and drained
  3. 3 cups chicken stock
  4. 1 teaspoon freshly grated ginger
  5. ½ teaspoon Chinese Five-Spice
  6. 1 whole star anise
  7. ½ cup chopped onion
  8. ½ cup golden raisins
  9. 1 Asian pear, peeled and coarsely chopped
  10. 1/3 cup toasted pine nuts
  11. Quail
  12. 4 Wild Quail, giblets removed, rinsed and patted dry
  13. ¼ cup hoisin sauce
  14. ¼ cup plum sauce
  15. 2 Tablespoons soy sauce
  16. 2 Tablespoons dry sherry
  17. 3 Tablespoons sesame oi
Cooking Instructions
  1. Heat oven to 400°. Combine wild rice, chicken stock, ginger, five-spice and star anise in a medium saucepan. Bring to a boil, reduce to low, cover and simmer for 25 minutes.
  2. Add onion and raisins to rice mixture. Continue to simmer, covered, until rice is tender, 25 to 30 minutes. Drain mixture and transfer to a bowl. Remove and discard star anise and stir in pear and pine nuts.
  3. Spoon one-fourth of the stuffing mixture into each hen cavity. Tie legs together with kitchen twine and place quail in a roasting pan large enough to fit all four without crowding. Roast for 15 minutes.
  4. Meanwhile, in a small bowl whisk together hoisin, plum sauce, soy sauce, sherry and sesame oil. Reduce heat to 350° and continue to roast quail, basting occasionally with glaze, until juices run clear when pierced between the leg and thigh, about one hour. Let rest 5 minutes before cutting.
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