📝 About This Recipe
This elegant dish captures the essence of rustic fine dining, featuring delicate, semi-boneless quail stuffed with an earthy blend of long-grain wild rice. The natural gaminess of the bird is beautifully balanced by the sweetness of dried tart cherries and the deep, buttery crunch of toasted pecans. Glazed in a savory balsamic reduction, these quails offer a sophisticated symphony of textures and flavors that make any dinner party feel like a grand occasion.
🥗 Ingredients
The Quail
- 8 pieces Whole Quail (semi-boneless preferred, rinsed and patted dry)
- 3 tablespoons Unsalted Butter (melted for brushing)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
The Wild Rice Stuffing
- 1 cup Wild Rice (uncooked, thoroughly rinsed)
- 3 cups Chicken Stock (low sodium)
- 2 large Shallots (finely minced)
- 1/2 cup Dried Tart Cherries (roughly chopped)
- 1/3 cup Pecans (toasted and chopped)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1 tablespoon Olive Oil
Balsamic Glaze
- 1/2 cup Balsamic Vinegar
- 2 tablespoons Honey
- 1 sprig Fresh Rosemary
👨🍳 Instructions
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1
In a medium saucepan, combine the wild rice and chicken stock. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 40-45 minutes or until the rice kernels have burst and are tender. Drain any excess liquid.
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2
While the rice cooks, preheat your oven to 400°F (200°C) and lightly grease a large roasting pan or cast-iron skillet.
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3
In a small skillet, heat the olive oil over medium heat. Sauté the minced shallots for 3-4 minutes until translucent and fragrant.
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4
In a large mixing bowl, combine the cooked wild rice, sautéed shallots, chopped cherries, toasted pecans, and fresh thyme. Season with salt and pepper to taste; set aside to cool slightly.
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5
Prepare the quail by patting them very dry with paper towels. Season the cavities and the skin generously with salt and pepper.
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6
Carefully stuff each quail with about 2-3 tablespoons of the rice mixture. Do not overstuff, or the skin may tear during roasting.
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7
Using kitchen twine, tie the legs of each quail together to hold the stuffing in place and ensure even cooking.
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8
Place the quails in the prepared roasting pan, breast-side up. Brush the tops and sides generously with the melted butter.
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9
Roast in the oven for 15 minutes. While they roast, prepare the glaze by simmering the balsamic vinegar, honey, and rosemary sprig in a small pan until reduced by half and syrupy.
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10
After the first 15 minutes, remove the quail from the oven and brush them liberally with the balsamic glaze.
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11
Return to the oven for another 5-10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is a deep golden mahogany.
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12
Remove from the oven and let the birds rest for 5 minutes. This allows the juices to redistribute, ensuring a moist result.
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13
Snip the kitchen twine and serve the quails drizzled with any remaining glaze from the pan.
💡 Chef's Tips
Use semi-boneless quail if possible; they are much easier to stuff and eat while maintaining their shape. Always pat the quail skin completely dry before roasting to ensure a crisp, golden-brown finish. If you have leftover stuffing, serve it on the side as an extra mound of rice to soak up the pan juices. Do not overcook; quail is lean and can dry out quickly, so use a meat thermometer to check at the 20-minute mark. For a nut-free version, swap the pecans for toasted pumpkin seeds (pepitas) to maintain that essential crunch.
🍽️ Serving Suggestions
Pair with a glass of light-bodied Pinot Noir or a dry Rosé to complement the tart cherries. Serve alongside roasted root vegetables like honey-glazed carrots or parsnips. A simple arugula salad with a lemon vinaigrette provides a bright, acidic contrast to the rich meat. Top with a few fresh pomegranate seeds for a pop of color and extra seasonal flair. Accompany with a side of sautéed garlic kale or Swiss chard for an earthy green component.