Stuffed Boneless Quail With Wild Rice And Sage Stuffing

Ingredients

• Servings: 6
• 6 boneless quail
• salt to taste
• 2 teaspoons grated orange zest, divided
• 2 1/2 cups vegetable broth
• 1/2 cup uncooked wild rice
• 1 bay leaf
• 1 tablespoon vegetable oil
• 1 cup diced onion
• 3/4 cup diced celery
• 1/2 cup fresh sage, minced
• 1 egg white
• 1/3 cup toasted walnuts
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, minced
• 1/2 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a roasting pan.
• wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
• in a medium saucepan bring vegetable broth and rice to a boil. add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
• meanwhile, heat oil in a medium skillet over medium heat. saute onions until translucent; add celery and sage and saute 2 minutes. transfer to a medium bowl. stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. stuff the cavities of the quail with the rice mixture. lightly season the skins with salt and cracked black pepper.
• bake in preheated oven for 35 to 40 minutes, or until cooked through.
• remove quail from pan and de glaze with the chicken broth. strain and ladle over the quail.