Roasted Quail with Cranberry-Orange-Pecan Stuffing |
|
 |
Prep Time: 90 Minutes Cook Time: 27 Minutes |
Ready In: 117 Minutes Servings: 1 |
|
This elegant roasted quail gets rich flavor from a nutty cranberry-orange stuffing, orange basting sauce, and cranberry glaze. Ingredients:
1 1/2 cups cranberry juice |
1 1/4 cups sugar |
1 1/2 cups fresh or frozen cranberries |
1 1/2 teaspoons grated orange rind |
1/2 cup orange juice |
1/4 cup butter or margarine, melted |
cranberry-orange-pecan stuffing |
8 quail, dressed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
garnish: orange rind strips |
Directions:
1. Cook cranberry juice and sugar in a saucepan over medium heat, stirring constantly, 25 minutes or until sugar melts and mixture thickens. Add cranberries and orange rind; cook, stirring constantly, 2 minutes or until cranberries pop. Remove cranberry glaze from heat; let cool.
2. Stir together orange juice and melted butter.
3. Spoon about 1/4 cup Cranberry-Orange-Pecan Stuffing into each quail, and tie legs together with string. Sprinkle with salt and pepper; place in a shallow roasting pan. Brush with orange juice mixture.
4. Bake at 325° for 1 hour, basting quail with orange juice mixture every 15 minutes. Broil 5 1/2 inches from heat 3 to 4 minutes or until golden, if necessary. Serve with cranberry glaze. Garnish, if desired min.
|
|