Stuffed Quail With White Wine
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22201. Report a problem with this recipe.
Title: Stuffed quail with white wine
Yield: 4 Servings
Black pepper, freshly
4 tb Cooked rice
4 Dried apricots, chopped
pn Ground ginger
1/2 ts Grated orange rind
1 tb Pine nuts
6 tb White wine
Juice of 1/2 orange
Wipe the quails and season inside and out with salt and pepper.
Combine the rice, chopped apricots, ginger, grated orange rind and
pine nuts and moisten with a little melted butter. Stuff the quails
with the mixture and place them in a roasting pan. Brush the quails
with melted butter. Roast in a preheated oven at 450 degrees for 8 to
10 minutes. Reduce the heat to 300 degrees and roast for a further 15
minutes, basting frequently with a mixture of wine (which should be
reduced by 1/3), the orange juice and 4 tablespoons melted butter.
Remove the quails to a serving dish and keep warm. Taste the liquid
in the roasting pan and adjust seasonings, then pour the liquid off
the quails. Pour warmed cognac over the quails and ignite. Serve at
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