Ingredients for Baked Quail
- 6 quail
- 8 ounces fresh mushrooms, sliced
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoons butter
- 1/4 teaspoon table salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon seasoned salt
- 1 cup chicken stock
- 2 scallions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 orange, sliced
- cooking spray, as needed
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How to Make Baked Quail
- Preheat oven to 325°F (160°C).
- If using wild quail, carefully inspect each bird for lead shot, removing any with tweezers or a paring knife.
- Generously rub each quail inside and out with 1 teaspoon seasoned salt.
- 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.
- Stuff each quail with the mushroom and breadcrumb mixture.
- In the same skillet, make a roux: Add 2 tablespoons olive oil and 2 tablespoons all-purpose flour. Cook, stirring constantly, until lightly browned.
- 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.
- Lightly spray a baking pan or casserole dish with cooking spray. Place stuffed quail in the pan.
- Pour the sauce evenly over the quail.
- 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.)
- Serve two quail per person, garnished with two orange slices per plate.
- Serve with cooked white rice.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
28g
Fat
64g
Carbs
11g
