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Wild Rice Stuffed Quail

The Stuffed Quail is one of six elements that make up The Foodie Box being featured in June. Here's a quick tutorial on how to cook it.

Step One: Pan Roast the Quail.

Ok, I owe an apology for some lack of details in my last blog RE; the cooking instructions of the Quail. This first step is crucial in the timing I gave you of 20 minutes at 400 degrees. Without this jump start in the pan it's more like 35 minutes in the oven. But you also won't get the additional flavor benefit without this step. So, I apologize to those of you who may have ventured on their own with this item and felt a little lost...

For those of you who haven't cooked your quail, or want to order a Foodie Box.. First start by pan roasting your bird. The rice and the way that I fold the legs up make them pretty sturdy to the use of tongs.

So I literally roll them around in there and get all sides of the small birds nice and brown.

Then I throw some simple vegetables into the bottom of the pan and place the quail atop the vegetables. I Put this in the oven at 425 degrees and it was done in about 20 minutes. It's important to consider that cook time when you are chopping your vegetables. Chop them big enough that they won't over cook, you know?

And then just like that you have a nice healthy meal. Total time is about 30 minutes. Most of it is oven time. Great with a nice crisp white wine or a light red. These quail are also boneless too (except for the lower part of the leg) so they are really easy to eat. When you cut them open the aromatics of the rice provide a nice bouquet and that flavor permeates the quail as well. I brine the bird before I stuff them and the rice is seasoned so they don't require any seasoning on your end.

For those of you who haven't cooked your birds yet, I hope you find this helpful. For those who may have cooked their birds already, I hope this method here wasn't far off from how you went about it. Either way the end result is going to be delicious!

Thanks for reading and happy eating!


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