Roast Stuffed Quail
Ronnie's Notes
Early settlers depended on wild game to supplement their diets. It is still popular in the Northwest. Quail, which is farmed now, is available in most markets and most people find its meat is mild, but flavorful. These little birds make a pretty presentation.
Prep time: less than 30 minutes
Region: Northwest
Instructions
chopped fresh rosemary or 1-1/2 tsp.
dried, crushed rosemary 4 slices homestyle white bread salt and pepper 12 quail 2 TB.
softened butter Preheat the oven to 425 degrees.
Place the mushrooms in a small bowl, cover with hot water and let soak for , or until they have softened.
Drain the mushrooms, chop them and set them aside.
Cook the sausage meat in a skillet set over moderate heat, breaking up the pieces, for , or until the meat has browned.
Use a slotted spoon to remove the meat from the pan and add it to the mushrooms.
Discard any pan fat.
Heat the olive oil in the pan.
Add the pignoli nuts and cook for , or until they begin to brown.
Add the shallots and cook for another minute, then add the garlic and cook briefly, or until the shallots have softened.
Add the parsley and rosemary, stir and remove the pan from the heat.
Trim and discard the crusts from the bread and crumble the bread into the pan.
Add the sausage and mushrooms and toss the ingredients to distribute them evenly.
Season with some salt and pepper.
Wash and dry the quail, then stuff them with the bread mixture.
Rub the quail with the softened butter and sprinkle with salt and pepper.
Place the quail breast side up on a rack in a roasting pan.
Roast for , turning the birds every , or until the skin had browned.