Roasted Quail Stuffed with a Creole Oyster Dressing (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
2 tablespoons olive oil |
2 tablespoons minced shallots |
1/2 chopped onion |
1/2 chopped celery rib |
1 tablespoon minced garlic |
1 cup reserved oyster liquid |
2 cups raw oysters, chopped |
3 cups dense day-old white bread, cut into 1-cubes |
salt and pepper |
4 quail, split |
salt and pepper |
1/2 cup melted unsalted butter |
Directions:
1. Pre-heat oven to 350 degrees. Heat oil in a large saute pan. Add shallots, onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes and season with salt and pepper.
2. To prepare quail, season the quail very well including the inside meat with salt and pepper. Stuff each quail with 2 ounces of the stuffing, and brush with butter. Roast quail about 20 minutes.
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