Boudin-Stuffed Quail with Cranberry-Bourbon Sauce  Poultry  576 reads

Boudin-Stuffed Quail with Cran


2 tablespoons canola oil, divided
1/2 pound ground pork
1/4 pound chicken livers, finely chopped
1/2 cup diced yellow onion
1/4 cup diced green bell pepper
1/4 cup diced celery
2 cloves garlic, minced
1-3/4 teaspoons Cajun seasoning, divided*
2 green onions, diced
2 cups cooked long-grain rice
4 semi-boneless quail, legs trussed
1 cup fresh cranberries
1/2 cup sugar
1/4 to 1/2 cup bourbon

In a medium saute pan or skillet, add 1 tablespoon oil, and heat over medium-high heat; add ground pork and chicken livers, and cook until browned, about 5 minutes. Remove meat with a slotted spoon, and set aside. Add onion, bell pepper, and celery, and cook until vegetables are softened, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Add reserved meat and 1¼ teaspoons Cajun seasoning, and cook until warmed through. Remove from heat, and fold in green onion and cooked rice; set aside.

Preheat oven to 350°.

Season quail all over with remaining 1/2 teaspoon Cajun seasoning. In a large cast-iron skillet, add remaining 1 tablespoon oil, and heat over high heat; add quail, and cook until browned on all sides, 3 to 5 minutes per side.

Arrange quail in skillet breast-side up, and bake until fully cooked, 10 to 15 minutes. Remove quail from skillet, and let stand until cool enough to handle. Stuff each quail with warm boudin, and set aside.

In a small saucepan over medium heat, add cranberries, sugar, and enough water to cover cranberries. Bring to a boil over high heat; reduce heat, and simmer until cranberries begin to pop, 10 to 15 minutes. Remove from heat, and let cool slightly; transfer to the container of a blender, and add 1/4 cup bourbon. Cover, and blend until smooth. Add more bourbon to taste, if desired; blend until combined. Serve quail and remaining boudin with the cranberry sauce.

serves 4


Rating 3.03/5
Rating: 3.0/5 (159 votes)
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