Baked Quail Recipe

Ingredients for Baked Quail

• 2-4 quail (or 2-3 Cornish hens)
• Fresh Mushrooms
• Italian Seasoned Breadcrumbs
• 2 tablespoons butter
• 1/4 teaspoon table salt
• Ground Red Pepper
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• Seasoning Salt
• 1 cup chicken stock
• Scallion
• Fresh Parsley
• Orange slices, for garnish
• Cooking Spray

How to Make Baked Quail

1. Preheat oven to 325°F (160°C).
2. If using wild quail, carefully inspect each bird for lead shot, removing any with tweezers or a paring knife.
3. Generously rub each quail inside and out with 1 teaspoon seasoned salt.
4. In a large skillet over medium heat, melt 2 tablespoons butter. Sauté 8 ounces sliced mushrooms and 1/2 cup bread crumbs with 1/4 teaspoon table salt until mushrooms are tender.
5. Stuff each quail with the mushroom and breadcrumb mixture.
6. In the same skillet, make a roux: Add 2 tablespoons olive oil and 2 tablespoons all-purpose flour. Cook, stirring constantly, until lightly browned.
7. Whisk in 1 cup chicken stock, 2 chopped scallions, 1/4 teaspoon red pepper flakes, and 2 tablespoons chopped fresh parsley. Simmer for 5 minutes, until scallions are tender.
8. Lightly spray a baking pan or casserole dish with cooking spray. Place stuffed quail in the pan.
9. Pour the sauce evenly over the quail.
10. Bake uncovered at 325°F (160°C) for 45 minutes, basting 2-3 times during baking. (For 2-3 Cornish hens, bake for 75 minutes.)
11. Serve two quail per person, garnished with two orange slices per plate.
12. Serve with cooked white rice.