Tender and Juicy Stuffed Quail Recipe
Attention all foodies and cooking enthusiasts! I have a recipe that is sure to impress. Allow me to introduce my stuffed quail with white wine sauce recipe, which is perfect for dinner parties or even just a cozy night in.
This recipe is both delicious and easy to make, making it ideal for busy individuals who want to whip up something special without spending hours in the kitchen. The combination of juicy, plump quail stuffed with fluffy cooked rice, chopped apricots, and pine nuts is divine, and the white wine sauce adds the perfect touch of sweetness and tanginess.
But what really takes this dish to the next level is the use of quality ingredients such as cognac, orange juice, unsalted butter, and freshly ground ginger. By using these high-quality ingredients, you can be sure that your meal will have a depth of flavor that cannot be matched by cheaper alternatives.
So why not elevate your next dinner party or date night with this delicious stuffed quail with white wine sauce recipe? Trust me when I say that your guests will be impressed and your taste buds will thank you.
Why You’ll Love This Recipe
If you’re looking for a dish that is packed with flavor and easy to make, look no further than stuffed quail with white wine sauce. This recipe is one that is sure to be a crowd-pleaser, with its juicy and tender quail that is stuffed with a flavorful mixture of cooked rice, pine nuts, chopped apricots, and ground ginger.
One of the best things about this recipe is that it can be easily adapted to suit your tastes. You can use different types of rice, nuts or dried fruit based on your preference. Furthermore, you can add Cognac or orange juice to enhance the flavors of the quail.
The creamy white wine sauce made with unsalted butter and Pinot Noir adds an extra layer of taste, making the dish burst with flavors in every bite. You can also pair it with sweet potatoes or roasted vegetables for a complete, healthy meal.
This recipe isn’t just delicious but it’s also very simple to make. Even if you’re not an experienced cook, you’ll have no trouble putting together this dinner stuffed quail in under an hour. So if you’re looking for an easy yet impressive meal to serve up on a special occasion or weeknight dinner, this recipe should be at the top of your list.
In conclusion, you’ll love stuffed quail with white wine sauce because it’s delicious, versatile and easy to make – everything you could want in a recipe.
Ingredient List
For this stuffed quail with white wine sauce recipe, here are the ingredients that you will need:
- 4 quails, well cleaned and dried
- 4 tablespoons cooked rice
- 4 dried chopped apricots
- 8 teaspoon ground ginger
- 1/2 cup pine nuts
- Juice of 1 orange
- 1/4 cup cognac
- 4 tablespoons unsalted butter, melted and cooled
For the white wine sauce, these are the ingredients that you should prepare:
- 1 cup Pinot Noir or other light-bodied white wine
- Juice of 1 orange
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
The Recipe How-To
Now that we know the ingredients for our delicious Stuffed Quail with White Wine Sauce, let me guide you through the recipe how-to.
Step 1: Preheat the Oven
First, preheat your oven to 375°F (190°C).
Step 2: Clean and Season the Quails
Clean the quails and remove any feathers or organs inside. Season the inside and outside of each quail with salt and freshly ground black pepper.
Step 3: Make the Stuffing
In a saucepan, melt 4 tablespoons of unsalted butter. Add in 1/4 cup of chopped apricots, 1/4 cup of pine nuts, and cook until they become fragrant. Then add in 1 cup cooked rice, 2 teaspoons of orange juice, 2 teaspoons of ground ginger, and stir to combine.
Step 4: Stuff the Quail
Fill each quail with about 1/4 cup of stuffing. Use toothpicks to close each quail cavity.
Step 5: Roast the Quails
Put quails in a baking dish or pan that has been lightly sprayed with oil. Pour a mixture of 1/2 cup white wine, 1/4 cup cognac, and 1/4 cup water** around the quails.
Roast in the oven for around 30 minutes, basting with the pan juices occasionally until they turn golden brown.
Step 6: Make White Wine Sauce
Remove them from the oven and transfer them onto serving dishes. While letting them rest, make your white wine sauce.
Pour pan drippings and excess liquid into a small saucepan, add in 1/2 cup white wine, let it simmer for five minutes over medium heat until it thickens slightly.
Step 7: Serve and Enjoy!
Pour the white wine sauce over the quails before serving. It goes perfectly with a side of sweet potatoes and Pinot Noir.
With these easy-to-follow steps, you’ll be able to make this dinner stuffed quail recipe in no time. Enjoy the deliciousness of the meal with your loved ones!
Substitutions and Variations
Are you looking to put a twist on this already delicious stuffed quail with white wine sauce recipe? Here are some substitutions and variations that you can try out:
– Wine: If you want to switch up the white wine, try using a fruity Pinot Noir instead. It will add a slight bitterness to the sweet notes of your quail and the stuffing.
– Rice: Instead of using cooked rice, you can use orzo, couscous, or even diced sweet potatoes. These substitutions add texture without compromising on the flavor.
– Nuts: For a different take on the dish, almonds can replace pine nuts in the stuffing mixture. The addition of chopped apricots or dates brings in a burst of sweetness that complements the gamey flavor of the quail.
– Sauce Ingredients: Experiment a bit with the wine sauce ingredients by adding some freshly squeezed orange juice for another layer of citrus flavor. You could also mix in two tablespoons of cognac with four tablespoons of unsalted butter to make a smoother butter sauce.
Whatever substitution or variation you choose, keep these two things in mind: (1) make sure all ingredients complement each other taste-wise; and (2) stick to the recipe’s portion size since quails cook very quickly and are prone to drying out if too much stuffing is added.
Serving and Pairing
When it comes to stuffed quail with white wine sauce, you want to keep the sides simple. The savory flavors of the stuffing and wine call for something mild, like sweet potatoes or cooked rice. The starches add a nice balance to the richness of the dish, bringing in their own unique flavors.
As for pairing, a Pinot Noir is perfect to compliment the juicy quail and subtle wine sauce. The fruity, light tannins will enhance the dish’s flavors. A glass of white wine would work nicely as well, especially if you prefer something crisp and dry.
Remember to take your time enjoying the dinner of stuffed quail white wine recipe; this dish is perfect for elegant gatherings where guests can appreciate a delicious, easy-to-make recipe together.
Make-Ahead, Storing and Reheating
If you’re looking for a dish to impress your dinner guests, stuffed quail with white wine sauce is the way to go. And the best part? You can make it ahead of time and store it in the refrigerator until it’s ready to serve.
To make ahead of time, prepare the stuffed quail according to the recipe instructions. Instead of cooking them right away, place them on a baking sheet covered with plastic wrap and refrigerate up to 24 hours before cooking.
To store cooked stuffed quail properly, remove any leftover stuffing and place each bird in an airtight container. Properly stored, the quail will last up to 4 days in the refrigerator.
When it’s time to reheat, preheat your oven to 350°F. Place the quails in a baking dish and heat for about 15-20 minutes or until they are heated through. For best results, spoon some of the white wine sauce over each bird before heating them up.
If you happen to have leftovers with the white wine sauce, don’t discard it. The sauce can be stored in an airtight container in the fridge or frozen for up to a month. To reheat or thaw, simply heat gently over low heat while stirring occasionally until it reaches desired consistency.
With these make-ahead, storing, and reheating tips for your stuffed quail with white wine sauce recipe, you’ll be able to enjoy this delectable dish any day of the week without sacrificing quality or taste.
Tips for Perfect Results
To achieve the perfect stuffed quail with white wine sauce, here are some tips that are worth keeping in mind.
Firstly, make sure to use freshly ground ginger for the stuffing mixture. It will add a zesty, fresh kick to the dish that will complement the sweetness of the chopped apricots and pine nuts.
Secondly, when cooking the quail, it’s essential not to overcook them. Quails are small birds that can easily dry out if cooked for too long. To avoid this, it’s best to cook them for about 10 minutes on each side over medium heat until they’re nicely browned on both sides.
Thirdly, make sure to use a good quality white wine for the sauce. The sauce is an important element of this dish and should complement the flavors of the stuffed quail. A Pinot Noir would be an excellent option.
Fourthly, let the cooked quail rest for a few minutes before serving. This allows the juices to redistribute within the meat, making it juicier and more flavorful.
Finally, when plating the dish, be sure to pair it with sweet potatoes or cooked rice to balance out the richness of the stuffed quail and white wine sauce. Enjoy!
FAQ
Before wrapping up this recipe article, let me address some of the common questions that might come to your mind while preparing this delicious stuffed quail with white wine sauce. So, let’s dive into some frequently asked questions and clear any doubts that might hinder you from trying out this lip-smacking dish.
How to make a white wine Sause?
To prepare a delicious sauce with a kick, heat up some olive oil in a saucepan and toss in garlic and red pepper. Cook until they are a golden color. Next, add a pinch of salt and pepper along with some wine and butter to create the sauce’s base. Allow the mixture to simmer for a couple more minutes before removing it from the heat. Lastly, mix the sauce with pasta, chicken breasts, shrimp, or scallops and serve up a delightful meal.
What wine goes with stuffed quail?
For those who are looking to pair wine with quail that comes with a Saba dressing made of cooked grape must, a bright and fruity Pinot Noir would be my suggestion. The sweetness of Saba and the earthy taste of quail perfectly complement each other when paired with this type of wine.
What is the preferred cooking method for quail?
When prepared through confit, quail legs turn out to be juicy and tender. As for the breasts, they can be cooked in a short amount of time through methods such as pan-frying, grilling, or roasting. They make for a convenient and speedy choice for a midweek meal, being the only type of poultry that can be served with a slightly pink center.
What pairs well with quail?
When it comes to complementing the flavors of a quail dish, there are a variety of side dishes that would do just the trick. These dishes include coleslaw with a creamy texture, rice pilaf with a cheesy taste, sauce with a mix of apple and cranberry, fried rice made from cauliflower, sweet potatoes infused with chorizo, and a cornbread pudding. If you are not a fan of quails, you could always try these sides with traditional poultry such as chicken.
Bottom Line
In conclusion, this stuffed quail with white wine sauce recipe is a great option for a delicious and elegant dinner. The combination of the juicy quail meat and the flavorsome stuffing, along with the tangy white wine sauce, makes it hard to resist.
Furthermore, this recipe is very easy to make and has plenty of room for substitutions and variations according to personal taste. This means that even if you are not an expert in the kitchen, you can still produce a delicious and impressive dish.
Finally, when it comes to serving and pairing, sweet potatoes or Pinot Noir are some of my favorite options. However, feel free to get creative and experiment with other side dishes or wines.
In summary, this stuffed quail with white wine sauce recipe is perfect for those who want to impress their guests with delicious food that’s easy to make. So why not give it a try? You won’t be disappointed!
STUFFED QUAIL with WHITE WINE SAUCE (((VERY EASY))) Recipe
Ingredients
- 4 quail
- salt & freshly ground black pepper
- 4 tablespoons cooked rice
- 4 dried apricots (chopped)
- 1/8 teaspoon ground ginger
- 1/2 teaspoon grated orange rind
- 1 tablespoon pine nuts (crushed)
- melted unsalted butter
- 6 tablespoons white wine
- 1/2 orange, juice of
- cognac
Instructions
- Wipe the quails with paper towel& season inside& out with salt& pepper.
- Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
- Stuff the quails with the mixture& place them into a roasting pan.
- Brush the quails with melted butter.
- Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
- Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
- Remove the quails to a serving dish& keep warm.
- Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
- Pour warmed cognac over the quails& carefully ignite.
- Serve at once.