Pan-Roasted Quail with Wild Rice Stuffing and Blackberry Jus Lie
Semi-boneless quail seasoned with sea salt and smoked pepper and stuffed with wild rice, pecans, scallions and porcini mushrooms. Served with blackberry jus lié.
I wish the plate presentation were better, but I was scrambling like mad before losing the light. Oh, well..
Pan-Roasted Quail with Wild Rice Stuffing and Blackberry Jus Lie
Serves two
For the Rice
1 cup wild rice
chicken stock instead of water, in the quantity specified on the rice package
2 whole porcini mushrooms, thinly sliced
1/4 chopped pecans
1 clove garlic, minced
3 scallions, thinly sliced
1 teaspoon rubbed sage
sea salt and black pepper
Cook the rice and set aside to cool. Sauté mushrooms, pecans, garlic, scallions and sage until the pecans are golden brown then stir into the cooled rice. Add 1/4 cup of chicken stock and season to taste with sea salt and black pepper.
For the Quail
4 semi-boneless quail
2 tablespoons pastured butter, melted
1/2 teaspoon poivron rouge
sea salt and smoked blacked pepper
Rinse and pat dry the quail. Tuck the wing tips. Use a teaspoon or your fingers to stuff in as much rice as the bird will comfortably hold.
Transfer the birds to a skillet. Mix together the melted butter and paprika and use that to paint the birds with. Place in a 375 degree oven until golden brown and the juices run clear, about 18 minutes. Transfer to a cutting board and cover loosely with foil.
For the Jus Lié
2 pieces uncured, applewood-smoked bacon, diced
1 shallot, minced
1/4 cup blackberries
2 oz port
2 tablespoons glace de poulet
2 tablespoons filtered water
Sauté bacon and shallots in a tablespoon of the drippings from the pan that the quail was roasted in. Once the bacon is crisp, de-glaze the pan with port and add the blackberries. Stir and cook until the berries begin to break apart, then add demi-glace and water. Cook until the sauce is thick enough to coat the back of a spoon, then strain or not, as you see fit.
To Serve
Split quail in half lengthwise and spoon sauce over the top. Serve immediately.
lynn byrd said,
November 2, 2009 at 7:51 pm
hey, send it over here. i’ll eat it, just to help a brother out.
Ren said,
November 2, 2009 at 8:08 pm
Like its your civic duty? heh.
lynn byrd said,
November 2, 2009 at 8:11 pm
well, i don’t want you to be dissatisfied with your work, you know.
Ren said,
November 2, 2009 at 8:33 pm
Awfully good of you ;-)
Bonnie said,
November 2, 2009 at 9:15 pm
you are a culinary rock star Ren!
Ren said,
November 2, 2009 at 10:43 pm
Nah. I’m the best cook in my house, though! :)
Bonnie said,
November 3, 2009 at 9:10 am
Ha! I am sure this is true, but you are being too modest. :)
Millie said,
November 3, 2009 at 9:55 pm
This looks amazing. I wonder if we have quail here in Wyoming. I haven’t seen any…
Ren said,
November 3, 2009 at 10:07 pm
I could be wrong, but I don’t think you do. The taste is more complex than chicken, but not game-y.
Millie said,
November 4, 2009 at 9:54 pm
We had quail in Oregon and California. I liked them very much but never had anything that looks as good as your dish. I did a little research last night and doesn’t look like we have quail in WY. We have chukkar partridge, do you think that would sub?
Ren said,
November 4, 2009 at 10:29 pm
Oh, absoultely yes! Partridge are among the finest game birds in the world.
kentaro said,
March 5, 2011 at 6:05 pm
Hello! From Japan.
I made this dish last night.
It was really tasty !
Thank you so much.
Also I love this site.
I am looking forward to see new recipe from YOU.
Thanks again.
kentaro
Ren said,
March 7, 2011 at 12:03 am
Thank you very much!