Stuffed Quail with Wild Rice
Stuffed quail with wild rice is an elegant and sophisticated dish that highlights the delicate flavors of game birds. The combination of tender quail and a flavorful wild rice stuffing with cranberries and walnuts creates a perfect balance of textures and tastes. This dish is ideal for festive dinners or special occasions, offering a touch of gourmet flair to any table.
Ingredients for this recipe
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Preparation Steps
1
Cook the wild rice in chicken stock according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
2
Finely chop the onion, garlic, and walnuts. Melt the butter in a skillet over medium heat, then sauté the onion and garlic until softened and fragrant, about 5 minutes. Add the walnuts and cook for another minute, until lightly toasted.
3
In a large bowl, combine the sautéed mixture with the cooked wild rice, dried cranberries, salt, pepper, and fresh thyme. Mix well to create the stuffing.
4
Preheat the oven to 350°F (180°C). Stuff each quail generously with the wild rice mixture and secure the openings with kitchen twine or toothpicks.
5
Place the stuffed quails in a roasting pan. Brush them with melted butter and season generously with salt and pepper.
6
Roast the quails in the preheated oven for 30-35 minutes, basting occasionally with the pan juices, until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
7
Let the quails rest for 5 minutes before serving. Serve hot, garnished with fresh thyme sprigs, with the remaining wild rice stuffing on the side.
