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Balsamic Glazed Quail Stuffed with Wild Mushroom and Ramps
At Beechwood inn we offer Wild Food Weekend events each spring and fall. Here is one of our recipes that incorporates a taste of the wild. These dinners showcase the gourmet possibilities of combining wild edibles with local farm produce.
Recipe chef is Beechwood Inn - Georgia's Premier Wine Country Inn in
Recipe courtesy of Beechwood Inn
Recipe courtesy of Beechwood Inn
| Yield : 8 servings |
Ingredients
- Quail
- • 4 cloves garlic, minced
- • 8 sprigs fresh thyme leaves
- • ¼ cup extra-virgin olive oil
- • ¼ cup high quality balsamic vinegar
- • ¼ balsamic glaze (see directions below)
- • 1 tablespoon freshly ground black pepper
- • 8 semi-boneless Georgia quail
- • 4 ounces arugula
- • Maple Bacon Vinaigrette, recipe follows
- Mushroom Stuffing:
- • 2 tablespoons olive oil
- • 1/4 cup minced ramps
- • ¼ cup minced shallots
- • 1 tablespoon minced garlic
- • 2 pounds assorted wild mushrooms, such as hen of the woods, black trumpet, wood ear, and chanterelles, stems trimmed and roughly chopped
- • 3/4 teaspoon salt
- • 1/2 teaspoon freshly ground black pepper
- • 1/2 cup dry white wine
- • 1/2 cup packed grated Parmesan
- • 1/4 cup fine bread crumbs
- • 1 tablespoon chopped fresh parsley leaves
- • 1 tablespoon chopped fresh basil leaves
- • 1 tablespoon chopped fresh oregano leaves
- Yield: about 3 cups
Preparation
In a medium bowl, combine the garlic, thyme, oil, vinegar and pepper. Pour over the quail and rub to cover, marinate in the refrigerator for 2 to 8 hours.
To make the glaze Heat the balsamic vinegar in a small saucepan over medium-high heat until reduced by half. Pour the vinegar into a glass container (ball jar) and allow to cool to room temperature.
Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 15 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process with a few pulses until blended but still course.
Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail. When ready to stuff, carefully push mushroom stuffing into the cavity.
Preheat an outdoor grill to medium-high heat.
Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with balsamic glaze.
While we are using many wild ingredients grocery store mushrooms can be used and green onions can be used for the ramps.
To make the glaze Heat the balsamic vinegar in a small saucepan over medium-high heat until reduced by half. Pour the vinegar into a glass container (ball jar) and allow to cool to room temperature.
Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 15 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process with a few pulses until blended but still course.
Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail. When ready to stuff, carefully push mushroom stuffing into the cavity.
Preheat an outdoor grill to medium-high heat.
Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with balsamic glaze.
While we are using many wild ingredients grocery store mushrooms can be used and green onions can be used for the ramps.
