Ingredients Jump to Instructions ↓

  1. 8 Quail Salt - to taste Freshly-ground black pepper - to taste

  2. 1 1/2 cups 355ml Madeira wine

  3. 1/2 cup 80g / 2.8oz Raisins

  4. 3 Whole cloves

  5. 1 cup 160g / 5.6oz Cooked white rice

  6. 1/2 teaspoon 2 1/2ml Powdered ginger

  7. 1 teaspoon 5ml Grated orange peel

  8. 1 tablespoon 15ml Butter - melted

  9. 2/3 cup 97g / 3.4oz Chopped pecans

  10. 1/2 cup 99g / 3 1/2oz Butter - melted Juice of one orange

  11. 1/2 cup 118ml Cognac - heated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to hot (450 degrees). Wash and dry the quail. Sprinkle inside and out with salt and pepper. In a saucepan combine the Madeira, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes. Strain the mixture, discarding the cloves and reserving the wine and raisins. In a mixing bowl combine the raisins, rice, ginger, orange peel, tablespoon of melted butter and the nuts. Mix well and use the mixture to stuff the quail. Place the quail on a rack in a shallow open roasting pan and brush with part of the butter. Bake five minutes. Reduce the oven temperature to slow (300 degrees) and bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira and orange juice. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt and pepper to taste and pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite and serve at once. this recipe yields 8 servings.


Send feedback