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Stuffed quail with wild rice served on a plate
Elegant stuffed quail with a flavorful wild rice filling

Stuffed Quail with Wild Rice

Author: Flavelo
Recipes Main Courses
Quail meat is extremely lean, so it tends to dry out. The stuffing here serves a dual purpose: flavouring, and steaming the meat from the inside during cooking, keeping it juicy. The nutty taste of wild rice is a classic accompaniment to game birds.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine French / Game

Ingredients

Equipment Needed

  • Roasting dish
  • Kitchen string (for trussing)

Allergen Information

⚠️ Nuts
⚠️ Milk

Instructions

1 ✓

Mix the cooked rice, cranberries, and walnuts. Stuff the cavities of the quails.

Tip: Important: the stuffing must be completely cold before putting it into the meat, otherwise bacteria can multiply in the lukewarm environment.
2 ✓

Truss the birds (tie legs together) to hold their shape.

Tip: Trussing ensures the bird cooks evenly and the stuffing doesn't fall out.
3 ✓

Butter the skin, season with salt and pepper. Roast in an oven at 180°C for 30-35 minutes.

Tip: Butter helps the skin brown and protects meat from drying. Baste with its own fat during cooking.
4 ✓

Rest for 10 minutes before serving.

Tip: During 'carryover cooking', the meat continues to cook and juices settle.

Recipe FAQ

How do I know it's cooked?
Prick the thickest part of the leg; if the juices run clear (not pink), it's done.

Ingredients

  • 4 whole Ready-to-cook quail
  • 200 g Cooked wild rice (or rice mix)
  • 50 g Dried cranberries
  • 50 g Toasted walnuts
  • 50 g Butter