Stuffed Quail
Time needed
20 min
preparation
+
80 min
cooking
Serving Size / Yield
4-6 servings
Ingredients
- 10 quail, cleaned
- 1 C. wild rice
- 6 Tbs. butter or margarine
- 1/4 C. mushrooms, sliced
- 2 Tbs. onion, chopped
- 2 Tbs. green bell pepper, chopped
- 1/4 tsp. garlic salt
- 1/2 C. red wine
- water
Directions
Wash wild rice in cold water and drain. In a heavy saucepan, add 4 cups water and wild rice. Bring to a boil. Lower heat and simmer 45 minutes. Fluff with a fork and drain excess water. In a skillet, melt 3 tablespoons butter and saute mushrooms, onions, and green peppers. Add rice and cook for 1 minute. Remove from heat and cool. Stuff quail with rice mixture. Place any leftover rice in a buttered casserole and heat during the last 20 minutes the quail cooks. Place stuffed quail, breast side up, in a shallow casserole. Pour wine around the quail. Melt remaining butter with garlic salt and baste quail. Cover and bake 30 minutes in a 350-degree oven, remove cover, and continue to bake an additional 10 minutes or until juice runs clear.
