Best 3 Stuffed Quail With Rose Geranium Jelly Recipes

Welcome to a culinary journey where flavors dance harmoniously in a symphony of taste! This article presents a delectable array of stuffed quail recipes, each offering a unique twist on this classic dish. From the aromatic blend of rose geranium jelly to the tangy zest of citrus, these recipes promise an unforgettable dining experience.

Embark on a culinary adventure as we explore the art of stuffing quail. Discover the secrets of creating a flavorful filling that complements the delicate gamey flavor of quail. Learn how to expertly truss the quail, ensuring that the stuffing remains perfectly nestled within.

Indulge in the tantalizing Stuffed Quail with Rose Geranium Jelly, where the sweet and floral notes of rose geranium jelly create a delightful contrast to the savory quail. Experience the burst of citrusy goodness in the Orange and Fennel Stuffed Quail, where zesty oranges and aromatic fennel combine to create a refreshing and vibrant dish.

For those who prefer a classic flavor profile, the Traditional Stuffed Quail with Breadcrumbs and Herbs offers a comforting and timeless delight. Savor the richness of the Prosciutto and Sage Stuffed Quail, where the salty savoriness of prosciutto and the earthy fragrance of sage elevate the quail to new heights.

Prepare to be amazed by the Pistachio and Apricot Stuffed Quail, a unique and exotic combination that brings together the nutty sweetness of pistachios and the delicate tartness of apricots. And for those who love a touch of spice, the Chorizo and Manchego Stuffed Quail tantalizes the taste buds with its vibrant blend of spicy chorizo and creamy Manchego cheese.

Here are our top 3 tried and tested recipes!

SOUTHERN STUFFED QUAIL

Southern Stuffed Quail image

A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.

Provided by COOKIEMONSTOR0909

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

Steps:

Preheat the oven broiler.
In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g

STUFFED QUAIL

Stuffed Quail image

Provided by Marc Murphy

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

Ingredients

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

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.

CHARCOAL-GRILLED STUFFED QUAIL

Charcoal-Grilled Stuffed Quail image

The chef Bill Neal, of Crook's Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family's preoccupation in their small farming community near Gaffney, S.C. "Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking."

Provided by Craig Claiborne

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 cleaned quail, 1/4 pound each
1/8 pound streaky bacon or salt pork, cut into small cubes, about 1/2 cup
1 tablespoon finely chopped garlic
2 1/2 tablespoons fine dry bread crumbs
2 1/2 tablespoons finely diced carrot
2 1/2 tablespoons finely diced celery
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme, or 1/4 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons bacon fat or corn oil

Steps:

Heat a charcoal grill until white ash forms on top of the coals.
Split each quail neatly along the backbone. Set aside.
Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt and pepper. Blend thoroughly with the fingers.
By hand, carefully separate a portion of the breast meat from the bone, to form a small pocket. Push equal portions of the pork stuffing into the cavities. Push any additional stuffing under the skin of the birds without breaking the skin. Brush the birds all over with bacon fat or oil.
Place the quail skin side down on the grill and cook until nicely browned on one side, 4 to 5 minutes. Turn and press the outer portions together to give the bodies more of their original shape. Let cook 4 to 5 minutes on the second side, or until the desired doneness is reached.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 14 grams, Sodium 617 milligrams, Sugar 1 gram

Tips:

Choose fresh, plump quail: This will ensure that the meat is tender and juicy.
Brine the quail before cooking: This will help to keep the meat moist and flavorful.
Stuff the quail with a flavorful filling: This can include anything from a simple breadcrumb mixture to a more elaborate combination of ingredients, such as herbs, spices, and vegetables.
Cook the quail until it is golden brown and cooked through: The internal temperature of the quail should reach 165 degrees Fahrenheit.
Let the quail rest before serving: This will allow the juices to redistribute throughout the meat.
Serve the quail with a flavorful sauce or gravy: This can be anything from a simple pan sauce to a more elaborate sauce, such as a rose geranium jelly.

Conclusion:

Stuffed quail is an elegant and delicious dish that is perfect for a special occasion. With careful preparation and cooking, you can create a dish that will impress your guests and leave them wanting more. Whether you choose to stuff the quail with a simple breadcrumb mixture or a more elaborate combination of ingredients, be sure to cook it until it is golden brown and cooked through. Let the quail rest before serving, and then serve it with a flavorful sauce or gravy. With a little effort, you can create a dish that is both beautiful and delicious.