Roast Quail Stuffed With Wild Rice

As made by Challenger Kawasaki in the Quail Battle.

Roast Quail Stuffed With Wild Rice


  • 2 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 tablespoons finely chopped shallots
  • 2 cloves garlic, finely chopped
  • 3/4 cup sliced mushrooms
  • 1/3 cup dry white wine or broth
  • 1 1/2 cups cooked wild rice
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped thyme
  • Salt and pepper to taste
  • 4 Quails


1. Preheat oven to 400°F. Heat butter in a heavy skillet over medium heat. Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes. Add mushrooms and cook for another 10 minutes, or until the mushrooms wilt. Add wine or broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Cook until most of the wine or broth is evaporated. Transfer contents of skillet to a bowl. Add wild rice, parsley, sage, thyme and salt and pepper. Stir to combine; set aside.

2. Season quails inside and out with salt and pepper. Stuff cavity loosely with rice mixture, then arrange on a rack in a roasting pan. Roast for 10 minutes; reduce to 350°F and roast for about 25 minutes more per pound, or until the juices in the thigh run clear when it is pierced with a knife. Set pheasant aside to let rest for 15 minutes, then cut in halves and on plates.

Gravy –


  • Drippings from the roasting pan
  • 1/2 cup all purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 cups water


1. Whisk reserved flour, salt and pepper into drippings

2. Cook over medium heat 3 minutes or until dark brown.

3. Whisk in 2 cups water until smooth. Pour on top of quail when serving.


Recipes taken from and



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