Roasted quail stuffed with a creole oyster dressing
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 2.00 | tablespoon | minced shallots |
| ½ | chopped onion | |
| ½ | celery rib; chopped | |
| 1.00 | tablespoon | minced garlic |
| 1.00 | cup | reserved oyster liquid |
| 2.00 | cup | raw oysters; chopped |
| 3.00 | cup | dense day-old white bread; cut 1 cubes |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 4.00 | quail; split | |
| ½ | cup | melted unsalted butter |
Directions
Pre-heat oven to 350 degrees. Heat oil in a large saute pan. Add shallots, onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes and season with salt and pepper. To prepare quail, season the quail very well including the inside meat with salt and pepper. Stuff each quail with 2 ounces of the stuffing, and brush with butter. Roast quail about 20 minutes. This recipe yields 2 main dish or 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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