Stuffed Boneless Quail with Wild Rice and Sage Stuffing Recipe
- 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
step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
step 2: Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
step 3: 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.
step 4: 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.
step 5: Bake in preheated oven for 35 to 40 minutes, or until cooked through.
step 6: Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.