One of my favorite types of food is wildlife, and quail is in my top 3 favorites. I recently purchased some partially deboned quail and I was thinking that this would be delicious if stuffed. There are many different types of stuffing to use here, but I used a traditional meat stuffing, because I love a
good meat stuffing!
You can buy ground pork and ground beef, mix them together and add this to the seasoning below, without the olive oil. Stuff this meat mixture into the quail. Or, you can buy any kind of stuffing and place that into the quail, as well. Either way, it will be delicious.
This recipe requires at least 5 hours of marinating, so prepare this ahead of time then enjoy later!
Sciabica's Jalapeno Olive Oil Marinated Stuffed Quail
by Luke Deville
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon red pepper
1 Tablespoon salt
1 Tablespoon garlic powder
3 Tablespoons Sciabica's Jalapeno Extra Virgin Olive Oil
Mix all of the seasonings together in a bowl, then apply to the deboned, stuffed quail. Place the quail into another bowl, then add the Sciabica's Jalapeno Extra Virgin Olive Oil on top of the quail. Roll the quail around in the olive oil, then place into the refrigerator and let it marinate for 5 hours (you can marinate over night and cook the next day as well).
Once you have marinated the quail and are ready to cook them, you will need the following:
2 Tablespoons of Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil
2 Tablespoon of honey
1 white onion, diced
1/2 bell pepper, diced
1/2 red bell pepper, diced
2 cups of chopped mushrooms
1 cup of chicken broth
1 cup of rice, cooked
Preheat oven at 400°F. Pour 2 Tablespoons of Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil onto the bottom of a cast iron skillet. Place stuffed quail into the skillet and bake for 15 minutes. Once quail are cooked, remove them from the skillet and place them onto a plate and coat the quail with the honey. This makes a pretty glaze and adds a nice sweetness to the delicious quail.
Now, leave the juices in the skillet and place the skillet onto the burner and brown the chopped onions and bell peppers until translucent. Then add the mushrooms and chicken broth, then cook down for 7-10 minutes.
Now you have a flavorful gravy to add onto your rice to enjoy with the quail. I had a side salad with the Sciabica's Jalapeno Extra Virgin Olive Oil drizzled on top, with a dash of salt and black pepper.