Roast Quail

IMG_9474Many of our recipes are vegetarian or egg based.  Here is one for stuffed and roasted quail. It is more properly served with white wine, but we are very fond of red.

Serves 3

Ingredients for stuffing:

1 cup bread crumbs

1/4 cup shredded carrots

3 tablespoons of onion

1/2 teaspoon of celery seed

1 tablespoon unsalted butter

Directions for stuffing: 

Heat butter until foaming stops.  Add onion and cook until translucent.  Add carrots and cook for one to two minutes.  These will finish cooking in the oven.  Remove from heat.  Add the remaining ingredients.  Salt and pepper to taste.

For the quail:


3 quail, cleaned

2 tablespoons melted and unsalted butter

salt and pepper


Rinse and pat dry each quail.  Stuff each quail.  Place the quail in a baking pan, breasts up, with a small drizzle of oil on the bottom of the pan.  Drizzle melted butter over each quail.  Salt and pepper lightly.  Bake at 350 degrees, basting at least once, for approximately 15 minutes, depending on size.  I check the bird at 12 minutes-small birds, weighing less than 1 pound are done very quickly.  I have left larger birds in the oven for nearly 20 minutes.

Serve with green beans, frozen from the summer harvest, and cooked Julia Child style.  Blanched, sauteed with butter and lemon, and seasoned with salt and pepper.


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