Ingredients:
4-Nature’s Rancher Whole Quail
Salt & Pepper
6 tbsp of Butter
1 Small Onion, Diced
1 tbsp of Fresh Thyme, Chopped
1/4 lb of Crimini or Button Mushrooms, Chopped
2 tbsp White Wine
1 cup Stale Bread, Cubed
1/4 cup Cream
1 Egg, Lightly Beaten
Directions:
- Rinse the inside and outside of the quail with water. Dry well. Season with salt and pepper inside and out. Set aside.
- Preheat oven to 400° F. Combine the cubed bread and cream in a bowl. In a pan over medium heat, melt 1 tbsp of butter. Add onion, thyme and a pinch of salt to the pan, Cook gently until the onion is softened. Remove the onion and add to the bowl with the cubed bread and cream. Add 1 tbsp of butter to the pan. Add the mushrooms to the pan and cook until browned, then add the wine and cook for 1 minute. Combine the mushrooms with the bread, cream and onions. Add an egg to the mixture and stir to combine well. Season to taste with salt and pepper. Stuff π of the mixture into each quail.
- In an oven-proof pan large enough to hold all 4 quail. Heat the remaining butter over medium high heat. Add the quail, breast side down, and brown well, approximately 5 minutes. Turn the quail breast side up and baste well with the butter in the pan. Place the pan in the oven and roast the quail until the breasts feel firm and the stuffing reaches an internal temperature of 165° F, about 12 minutes. Baste once more and allow to rest of about 5 minutes. Serve with mashed potatoes and sautéed greens.