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| QUAIL WITH BLUEBERRIES | |
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8 quail Salt Pepper Oil Lemon juice 4 c. blueberries Sugar Butter Bay leaves Season quail with salt and pepper inside and out. Rub generously with oil and lemon juice mixed in equal parts, inside and out. Stuff quail with blueberries, add 1/2 teaspoon sugar after filling cavity. Hold cavity closed at rear by skewers or sew with cotton thread. Wrap each quail loosely in aluminum foil which must be folded well to keep in juices. Add 1 tablespoon butter (no substitutes) and bay leaves before closing. Roast, breast down, at 425°F until temperature at breast reaches 155°F (about 35 minutes). Reduce heat to 325°F for remainder of cooking time if quail is browning too quickly. Save juice and pour over hot platter. Serves 4 (2 quail each serving). | |
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First, the cooking time and temp. Both of these are ridiculously wrong. The first time I made this recipe I did so exactly. I ended up with literally, burning, smoking quail so over cooked as to be inedible. They were better suited as charcoal than anything edible.
Second, don't even think of cooking this dish in your oven. So much smoke is created that you will spend the entire time fanning your smoke detectors as a result of the butter cooking off that you will be unable to do anything but stop your house from burning down.
That said, this is a terrific dish, best suited in my home as an appetizer on Thanksgiving day. It is a huge hit.
How to fix this recipe:
First: Add a sliver thin slice of orange to the blueberry stuffing. Rind and all. It adds a fantastic aromatic to the already wonderful blueberry scent when completed.
Second: USE BUTTER!! Do not try to substitute margarine as I once did( for a butter allergic family member). The margarine simply does not hold up to the cooking.
Third: If fresh bay leaves are not available to you( as they weren't to me this year) I recommend adding a sage leaf or two to the stuffing. It adds a wonderful flavor to the meat that may even be better than the recommended bay leaves.
Fourth: cook this dish on a barbecue, outside. The smoke that results from cooking this dish in your oven is sure to set off your smoke detectors.
Fifth: Cook this dish at about 350 degrees Fahrenheit for 30-40 minutes. You will know it is done when you can pull the legs off the bird with no resistance and get flaky meat attached to the leg bone when you do.
I have made this dish every year for the last 5 years ( 30-40 at a time) and it has become a dish much looked forward to in my family. I am always asked if I am making "The Quail" this year.
Good luck and enjoy!