Stuffed Roast Quail - Upland Cookbook Recipe

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Stuffed Roast Quail

Ingredients:

6 Quail
1-1/2 cups of Madeira
1/4 cup of raisins
3 whole cloves
2/3 cup of cooked rice
1/2 cup of chopped almonds
2 teaspoons grated orange peel
A pinch of ground ginger
4 tablespoons butter, melted and divided
The juice of 1 orange

Directions:
In a saucepan, combine the Madeira, raisins and cloves, and bring the mixture to a boil, then simmering for 5 minutes. Remove the cloves and strain the mixture. Reserve.

Combine the raisins with rice, almonds, orange peel and ginger; stir in the butter. Stuff the birds with the mixture; truss the birds, and brush with butter. Blend the reserved Madeira with orange juice to make a basting sauce. Roast the quail in a 450 degree oven for 5 minutes, then lower the heat to 300 degrees, baste frequently with the sauce until the birds are tender (usually about 25 minutes). Place them on a heated platter with rice and serve at once. Serves 6.

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