Love this Wild Mushroom Stuffed Roasted Quail with Recipe. This is very similar with Asian Style Roasted Quail.
The size of a quail makes a perfect portion for a dinner party. This recipe is amazing and delicious when made with farm-raised quail.
Whenever I visit my local wholefood store, I like to stock up on boneless quail. Compare to other chicken meat, most of the quail are very good quality and, although these are frozen, they are very good and tasty.
One of the dishes that I like to make using the quail is stuffed roasted quail with wild mushroom. I make this every month.
Wild Mushroom Stuffed Roasted Quail
The size of a quail makes a perfect portion for a dinner party. This recipe is amazing and delicious when made with farm-raised quail.
Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
Step 1 - Ingredients
- 12 boned Quail
- (100g) 6 tablespoons Olive Oil
- Sea Salt and Ground Black Pepper
- 30 Tin Slices Pancetta
- 4 Slices Shallots
- 2 or 3 Cups diced various types of Mushrooms
- (80 mL) White wine
- ¼ Cup (80 mL) Vinegar
- 2 Cups (500 mL) Chicken Stock
- 4 Tablespoons Butter
- 10 Cups (400 g) Spinach
- ½ Cups of Diced Tomato
Step 2 - Instructions
- Rub the skin of the quail with 2 or 3 tablespoon of the virgin olive oil evenly. Also rub the quail with salt and pepper.
- Saute the shallots and mushrooms on medium heat until the shallots are browned and add slices of the pancetta.
- 3. After 2 to 5 minutes, add the white wine and cook until the wine evaporates. Then stir in the herbs, salt and pepper for seasoning.
- Preheat the oven to 425F or start your wood fire grill. Stuff the quail with the mushroom mixture and tuck in the legs and wings for the skewer.
- Season the quail with salt and pepper. Wrap a slice of pancetta around the quail and roast for 8 to 10 minus until it is done.
- Add the butter and hot saute mixture to the pan and stir until it becomes brown.
- Spoon the sauce over the quail just before serving the quail.