Servings, approximately one quail per person
Cook rice first. Serve with broccoli.
Irene
Ingredients
Cooked wild rice
3-5 quails
1 tsp olive oil
1 tsp butter
1 large mushroom chopped, for a dried mushroom soak in cognac or water
3 shallots, chopped
1/2 apple, chopped
1/4 cup raisins, soaked in water
Freshly ground black pepper
Salt to taste
Instructions
Cook wild rice per package instructions. See hint below.
Preheat large frying pan add butter and olive oil. Take quail left leg and cross over to the right over the breast. Cross over right leg to the left. Making a cross. Flip quail. Place quail legs on table and press hard on legs. Place quail in pan and brown legs. Keep cooking quail until legs are browned. Keep quails hot.
Meanwhile preheat oven to 350.
In large 9" x 13" buttered baking pan spread half the rice on bottom.
Sprinkle mushrooms, shallots, apple and raisins on rice.
Spread the other half of rice on top of mushrooms raisins mix.
Place quails on top of rice. Season quails with black pepper and salt. Add foil pieces on quail legs to prevent legs burning in oven.
Bake about 30-35 minutes or until quails are cooked. Remove foil last 5 minutes of cooking. Add a bit of water to rice if needed to prevent rice from getting too dry.
Serve immediately with broccoli.
Rice hint
1/2 cup wild rice
1/2 wild rice mix
Cook about 45 minutes.