Boneless Quail Stuffed With Wild Rice and Mushrooms
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 8boned quail (see note)
- ¾cup cooked wild rice (see recipe)
- 2tablespoons butter
- 2tablespoons finely chopped onion
- 2tablespoons finely chopped shallots
- ½cup mushrooms, cut into half-inch cubes
- Salt to taste if desired
- Freshly ground pepper to taste
- 1tablespoon bourbon
- Cream of chicken sauce (see recipe)
- ¼cup finely chopped parsley
Nutritional analysis per serving (6 servings)
347 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 30 grams protein; 438 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the quail and set aside.
- Step 2
Cook the wild rice and drain.
- Step 3
Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
- Step 4
Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
- Step 5
Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
- Step 6
Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
- Step 7
When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.
- In boning quail, use a sharp knife, preferably a boning knife, to cut along each side of the backbone from the neck down. Place skin side down and cut through the tip of the breast bone (wishbone). Using the fingers, carefully pull away breast bone, leaving the meat as intact as possible. Do not bone the tiny thigh and leg bones. As quail are boned, arrange skin side down on a platter.
Private Notes