Apple Quail Recipes

Steps:

• Mix flour salt and paprika; lightly flour quail pieces.
• Melt butter in heavy frying pan and brown quail.
• Push quail to one side of pan.
• Add onion and saute until tender (add 1 tablespoon more butter if needed to saute onion).
• Add parsley, thyme and apple juice.
• Stir to mix well and spoon juice over quail while bringing all to a boil.
• Reduce heat, cover and simmer until quail are tender (about 1 hour).
• Serve quail on a bed of rice with sauteed apples on the side.

Steps:

• Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
• In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
• When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.

Steps:

• Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme. Chill for several hours. Separate legs and wings from carcasses. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add legs, wings and carcasses and brown, about 5 minutes. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes. Stir in 2 cups water and bring to a boil. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes. Strain, discard solids and stir in 1/4 teaspoon salt and pepper. Set aside.
• For grits, melt butter in a medium saucepan over low heat. Add shallot and garlic and cook until soft, about 3 minutes. Add 1 1/4 cups water and bring to a boil. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes. Set aside.
• Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side. Remove from skillet, season with salt and pepper and keep warm. Add celery root and saute until tender, about 5 minutes. Add the apple and cook for 1 minute. Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
• Divide grits among 4 plates. Top with breasts and drizzle with broth. Serve immediately.

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

Steps:

• Preheat the oven to 400 degrees F.
• Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
• Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
• Heat the butter and olive oil in a skillet over medium heat.
• Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
• Remove from the heat and stir in the prosciutto, thyme and lemon zest.
• Yield: 6 servings
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
• Bring to a boil, stirring until the sugar has dissolved.
• Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
• Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Steps:

• Preheat the oven to 450°F.
• Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
• In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.
• Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
• Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
• Remove the string from the quail before serving.
• TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights

Steps:

• Preheat the broiler to high.
• In a saucepan, bring the chicken broth to a simmer.
• Heat another saucepan, and add the sausage meat. Cook and stir for 2 minutes, breaking the meat into small pieces. Add the onion, and cook, stirring, until wilted. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper. Bring to a boil, stirring. Cover tightly, remove from the heat, and let stand for 5 minutes.
• Add the gin and coriander, and blend well with a fork. Divide the mixture into 8 portions. Set aside.
• Salt and pepper the cavity of each quail. Add the stuffing with your hands. Crisscross the legs, and flatten the quail so they will cook evenly.
• Pour the butter and oil into a baking dish large enough to hold the quail in one layer. Add the quail, and sprinkle with half of the thyme. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme. Then turn the quail breast side down.
• Place the quail under the broiler about 6 inches from the heat source. Leave the door partly open. Cook them about 4 minutes until lightly browned. Turn the quail breast side up. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
• Set the oven at 400 degrees. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice. Serve immediately with the sauce.