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Roasted Quail Stuffed with Creole Oyster Dressing PDF Print E-mail

Roasted Quail Stuffed with Creole Oyster Dressing

4 quail

½ cup unsalted butter, melted

 

For the Dressing:

3 cups dense day-old white bread, (cut in 1 inch cubes)

2 tbsp. extra-virgin olive oil

½ onion, chopped

2 tsp. shallots, minced

½ celery rib, chopped

1 tsp. thyme

1 tbsp. minced garlic

2 cups raw oysters, chopped, reserve liquid

Salt and pepper

  • Preheat oven to moderate heat.

  • Heat olive oil in a large sauté pan.

  • Add shallots, onion and celery.

  • Cook for 2 to 3 minutes.

  • Add garlic and continue sautéing for more minute.

  • Add the 1 cup of reserved oyster liquid and bring to a simmer

  • Add the chopped oysters and cook another 2 to 3 minutes.

  • Place into a large bowl with bread cubes and season with thyme, salt and pepper.

  • To prepare the quail, season the quail very well, including the inside of the meat, with salt and pepper.

  • Stuff each quail with 2 ounce of the stuffing and brush with butter.

  • Roast quail about 20 minutes.

  • Because quail are so small, serve 2 quails per person.

 
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