Stuffed quail in a gravy! 🥘🥘

Stuffed Quail in a Gravy

Stuffed quail in gravy is a refined and flavorful dish that combines the delicate taste of quail with rich stuffing and a savory gravy. Below is a detailed explanation of how to prepare stuffed quail with a complementary gravy, step by step.

Ingredients for Stuffed Quail

To prepare stuffed quail, you will need the following ingredients:

For the Quail:

• 6 semi-boneless quails

• 2 tablespoons olive oil

• Salt and pepper (to taste)

• 1 tablespoon fresh sage, chopped

• 1 teaspoon fresh rosemary, chopped

• Optional: Toothpicks or kitchen twine to secure the cavity

For the Stuffing:

• 3 ounces ground pork

• 2 chicken livers, finely chopped (optional for added richness)

• 1 onion, finely chopped

• 1 rib celery, finely chopped

• 2 cloves garlic, minced

• ½ jalapeño, seeded and minced (optional for heat)

• 2 cups cooked long-grain white rice

• 1 teaspoon fresh sage, chopped

• ½ teaspoon fresh thyme, chopped

• Pinch of cayenne pepper (optional)

• Salt and pepper (to taste)

For the Gravy:

You can pair this dish with either mushroom gravy or red-eye gravy. Below are two options:

Wild Mushroom Gravy:

• ½ pound fresh mushrooms (wild varieties like shiitake or cremini work well), sliced thinly

• 4 tablespoons butter

• 1 yellow onion, finely diced

• 2 cloves garlic, minced

• 2 sprigs fresh thyme or parsley (for garnish)

• 2 tablespoons flour (for thickening)

• 2 cups chicken broth or stock

• Optional: Heavy cream for added richness

Red-Eye Gravy:

This Southern-style gravy uses coffee as its base.

• Drippings from cooked quail or bacon fat (~3 tablespoons)

• ½ cup strong brewed black coffee

• 1 cup chicken stock or broth

• Salt and pepper to taste

Preparation Steps

Step One: Marinate the Quail

1. Rinse the quails under cold water and pat them dry with paper towels.

2. Season each bird generously with salt and pepper. Rub olive oil over their exterior.

3. Add freshly chopped sage and rosemary to enhance flavor. Optionally marinate overnight in the refrigerator for deeper seasoning.

Step Two: Prepare the Stuffing

1. Heat a skillet over medium-high heat and add olive oil.

2. Brown the ground pork until fully cooked.

3. Add chicken livers (if using) and cook until no longer pink.

4. Stir in onions, celery, jalapeño (if desired), garlic, sage, thyme, cayenne pepper (optional), salt, and pepper.

5. Once vegetables are softened (~5 minutes), mix in cooked rice thoroughly.

6. Allow stuffing mixture to cool slightly before filling the birds.

Step Three: Stuff the Quails

1. Spoon about half a cup of stuffing into each quail cavity until they are plump but not overfilled.

2. Secure openings with toothpicks or tie legs together using kitchen twine.

Step Four: Cook the Quails

Oven Roasting Method:

1. Preheat your oven to 400°F (204°C).

2. Heat an oven-safe skillet over high heat with olive oil or butter.

3. Sear stuffed quails on all sides until golden brown (~3 minutes per side).

4. Transfer skillet to preheated oven and roast for 10–12 minutes, ensuring internal temperature reaches at least 165°F (74°C).

Alternative Frying Method:
For crispy skin: Deep fry stuffed quails in preheated oil at 375°F for about 4–5 minutes, ensuring even cooking.

Gravy Preparation

Wild Mushroom Gravy:

1. In a large saucepan over medium heat, melt butter until foamy.

2. Add onions and mushrooms; sauté until caramelized (~8–10 minutes).

3. Stir in minced garlic; cook until fragrant (~30 seconds).

4. Sprinkle flour evenly over mixture; stir continuously for ~1 minute to form a roux.

5. Gradually whisk in chicken broth while stirring constantly to avoid lumps.

6. Simmer on low heat until thickened (~10 minutes). Optionally add heavy cream for richness.

Red-Eye Gravy:

1. After cooking quails or bacon in a skillet, reserve drippings (~3 tablespoons).

2. Deglaze pan by adding brewed coffee; scrape up browned bits from bottom of pan.

3. Stir in chicken stock; simmer on medium-low heat until reduced by half (~8–10 minutes).