Grilled Bobwhite Quail Stuffed with Leeks, Barley and Madeira Wine

• 2 bobwhite quail, semi-boneless
• 2 oz. olive oil
• 2 oz. onions
• 2 oz. celery
• 2 oz. carrots
• 2 cups barley
• 1 clove garlic
• 1 bay leaf
• 6 cups chicken stock
• 4 oz. leaks
• Olive oil
• Garlic and shallots, to taste
• Thyme and parsley, to taste
• 2 oz. dry white wine
• 2 oz. Madeira wine
• Butter, salt, pepper and thyme

In 2 oz. olive oil, saute onions, celery and carrots until slightly brown. Add barley, garlic and bay leaf, and coat vegetables. Add chicken stock and simmer for 30-40 minutes or until barley is tender. Add salt and pepepr to taste.

Thoroughly wash leeks under cold running water. Slice the white of the leek into julienne strips. Preheat a saute pan, and add olive oil, leeks, garlic and shallots. Saute; add thyme then barley mixture to pan. Deglaze with dry white wine and then Madeira. Cook for 8-10 minutes until the crunch is out of the leeks. Chill for 1/2 hour. Season cavity of quail with salt and pepper, and stuff with leek and barley mixture.

Prepare grill. Brush outside of quail with butter, pepper, salt and thyme. Place breast side down on grill and score quail. Grill quail 5-7 minutes. Complete cooking in preheated 325 degree oven for 12-15 minutes.

Madeira Wine Sauce:

• 2 oz. clarified butter*
• 2 oz. quail bones
• 1 oz. celery
• 4 oz. onions
• 1 oz. carrots
• 1 oz. flour
• 4 oz. Madeira wine
• 1 bay leaf
• 1 qt. chicken stock or bouillon
• 2 oz. whole butter, softened
• Salt, fresh black pepper and thyme, to taste

In a saucepot, brown quail bones, celery, onions and carrots in clarified butter. Add flour to make a roux (paste). Deglaze with Madeira wine; add bay leaf and chicken stock or bouillon. Simmer 30-40 minutes on low heat periodically skimming the top. Strain through fine mesh strainer and whisk in whole butter. Adjust seasoning to taste with salt and pepper. Serve over grilled quail.

*Note: removing milk solids results in clarified butter that can be heated to higher temperatures without burning. To clarify butter, melt butter over low heat. As white froth forms, skim off. slowly pour off clear yellow clarified butter, leaving milk solids in pan. If desired, strain.

Serving suggestion: Prepare asparagus spears. For a garnish, lightly coat leeks in a seasoned flour and fry until golden brown and crisp.

Stuffed Quail With Seasoned Rice

• Quail
• Poultry seasoning

Seasoned Rice

• 2 cups onions, diced
• 2 tsp. olive oil
• 1 cup uncooked rice (not Minute Rice)
• 1 bay leaf
• 1/4 cup white wine
• 1 1/2 cup water
• Salt and pepper to taste
• 1 clove garlic, minced
• Hot sauce to taste

Baste

• 4 Tbsp. butter
• 1 clove garlic, minced
• 2 Tbsp. red wine
• Salt and pepper to taste
• Hot sauce to taste

Coat cavity of birds with butter and poultry seasoning. Stuff with seasoned rice. Close all openings with skewers (or tie). Place birds in uncovered baking dish. Bake at 375 degrees F. for 1 hour, basting every 10 minutes.

To make seasoned rice, saute onions and garlic in olive oil until onions are golden. Add remaining ingredients and simmer for about 15 minutes, until rice is tender.

To make the baste, mix all ingredients in saucepan. Heat until butter melts, stirring occasionally.

Quail Breast With Sauerkraut

• 4-6 quail breasts
• 1/4 cup butter, divided
• 1/4 cup chopped onion
• 1 can (27 oz.) sauerkraut, rinsed and drained
• 1 cup unpeeled, chopped apple
• 1/3 cup raisins, soaked in water for 30 minutes and drained
• 1/2 cup dry white wine
• 1/2 tsp. caraway seeds
• Salt and pepper to taste

Melt 3 tablespoons of the butter in large casserole. Add quail breasts and saute until brown, about 3 minutes. Turn and brown other side for 3 minutes. Remove and set aside.

In same casserole, melt the remaining 1 tablespoon butter. Add onion and saute 5 minutes. Add drained and rinsed sauerkraut, apples, raisins, wine, and caraway seeds. Season with salt and pepper. Place browned quail breasts on top of sauerkraut. Push down into kraut to keep moist. Cover and bake at 350 degrees F. for 45-50 minutes.

To serve, make a nest of sauerkraut mixture and place breast on nest.

Braised Quail

• 2 cups flour
• 2 tsps. dried thyme
• 2 tsps. salt
• 2 tsps. pepper
• 4 quail, semi-boned
• 2 1/2 Tblsp. vegetable oil
• 1 1/2 cups rich chicken stock
• Dash Tabasco sauce
• 1/4 cup B&B Liqueur

Season flour with thyme and only one teaspoon each of the salt and pepper. Season quail with remaining salt and pepper. Dredge bird in seasoned flour. Heat oil in skillet over medium heat. When oil is quite hot, add quail, breast sides down, and brown to a deep brown. Turn and brown back sides.

Drain excess fat from skillet. Pour in chicken stock, cover and simmer for 8 minutes. Uncover, add Tabasco sauce and simmer 2 minutes more. Add B&B Liqueur, allowing it to flame, then simmer for another 2 minutes.

Transfer quail to serving plate and pour gravy over the top. Serves 4.

Source: The Heritage News