STUFFED QUAIL WITH ROSE GERANIUM JELLY
Provided by Food Network
Time 1h50m
Number Of Ingredients 19
Steps:
- Preheat the oven to 400F. Rinse the quail in cold water, pat dry and set aside. Place diced bread in a large bowl. Melt butter in a skillet and gently saute livers until firm but still rosy inside, remove and reserve. In another pan, saute the onion and celery until translucent. Add the apples, sage and thyme and cook 2 to 3 more minutes. Pour onion mixture and diced reserved liver over bread and add all other ingredients. Stir or mix with hands making sure that stuffing is moist. Season to taste with salt and pepper. Divide stuffing into 8 equal portion and stuff into quail. Rub each quail with a little softened butter and season with salt and pepper. Roast quail for 10 minutes at 400F, then turn heat down to 350 degrees and finish cooking for approximately 10 minutes until quail are golden brown. After reducing the heat, begin assembling the sauce.;
- Place shallots and wine in a small saucepot and bring to a boil. Reduce heat and simmer until wine is reduced by at least half. Add stock, bring back to a boil and reduce to about 1/2 cup of liquid. Whisk in jelly and vinegar and simmer for another 5 minutes or so. Whisk in butter by the tablespoon to thicken, then season with salt and pepper. Adjust sweetness if necessary with a drop or two of vinegar.
- Divide quail among plates and spoon over warm sauce.
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Ahad Amir
[email protected]I'm not sure about the combination of quail and rose geranium jelly. It sounds a bit strange.
Mike Rallings
[email protected]This recipe sounds delicious. I'm definitely going to give it a try.
zindeju
[email protected]I love the idea of using quail in this dish. It's such a unique and flavorful meat.
AJILEYE OLUWATOYIN
[email protected]This dish looks absolutely stunning. I can't wait to try it!
Jihad Sarkar
[email protected]I tried this recipe last night and it was a disaster. The quail was dry and tough, and the jelly was too sweet. I think I'll stick to my old stuffed quail recipe.
Sofia Sowles
[email protected]This stuffed quail with rose geranium jelly is a must-try for any home chef. The combination of flavors is simply divine. The quail is cooked to perfection and the jelly adds a touch of sweetness that really elevates the dish.
Lilly Peters
[email protected]I love the idea of using rose geranium jelly in this dish. It sounds like it would add a really unique flavor to the quail. I'll definitely be trying this recipe soon!
Dhirendra Pal
[email protected]I've made this stuffed quail recipe a few times now and it's always a hit with my family and friends. It's a bit time-consuming, but totally worth the effort. The quail is always succulent and flavorful, and the jelly adds a lovely touch.
Scott McMurray
[email protected]5 Stars! The stuffed quail turned out amazing! The flavors were so perfectly balanced. The jelly added a touch of sweetness that complemented the savory stuffing and tender quail meat. Highly recommend!
Seal 2011
[email protected]This stuffed quail recipe was a delightful culinary experience. The combination of flavors from the rose geranium jelly, savory stuffing, and tender quail meat created a harmonious and unforgettable dish. The jelly added a unique floral note that com