Apple Stuffed Quail with Sweet Porter Sauce and Chestnuts

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield4
Prep Time40 minutes
RecipesPoultry

Description

Wild chestnuts were abundant in the forests of early America, and they add a rich flavor and a slightly smoky taste to food. They are especially good with game birds such as quail or squab.

Ingredients

  • 2 Granny Smith apples

  • 1 tbsp melted unsalted butter

  • 4 thin slices prosciutto, large

  • 2 tbsp olive oil

  • 4 ea quail, large boneless

  • Salt and freshly cracked black pepper, to taste

  • Sweet Porter Gravy

Instructions

Preheat the oven to 350°F(177°C).

Peel and core the apples. Cut them in half and toss them in the melted butter.

Place the apples on a sheet pan and roast in a 350°F(177°C) oven for 20 minutes until soft.

Wrap each apple piece with a slice of prosciutto.

Salt and pepper the quail cavity and stuff with the wrapped apple.

Place the olive oil in a saute pan over medium heat.

Sear the quail, breast side down.

Once golden brown, turn and sear the opposite side.

Place in the oven for 8 minutes to finish.