Roasted Quail Stuffed with Creole Oyster Dressing |
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Prep Time: 20 Minutes Cook Time: 27 Minutes |
Ready In: 47 Minutes Servings: 2 |
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Quail can be purchased in any gourmet or specialty food stores. Ingredients:
3 cups dense day-old white bread (cut in 1 inch cubes) |
2 tablespoons extra virgin olive oil |
1/2 onion (chopped) |
2 tablespoons shallots (minced) |
1/2 celery rib (chopped) |
1 teaspoon thyme |
1 tablespoon minced garlic |
2 cups raw oysters (chopped, reserve liquid) |
salt & pepper |
4 quail (2 per person) |
salt & pepper |
1/2 cup unsalted butter (melted) |
Directions:
1. Preheat oven to 350 degrees.
2. Heat olive oil in a large sauté pan.
3. Add shallots, onions& celery.
4. Cook for 2 to 3 minutes.
5. Add the garlic& continue sautéing for 1 more minute.
6. Add the 1 cup of reserved oyster liquid& bring to a simmer.
7. Add the chopped oysters& cook another 2 to 3 minutes.
8. Place into a large bowl with bread cubes& season with thyme, salt& pepper.
9. To prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper.
10. Stuff each quail with 2 ounces of the stuffing& brush with butter.
11. Roast the quail about 20 minutes.
12. Because quail are so small, serve 2 quails per person.
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