Apple Stuffed Quail with Sweet Porter Sauce and Chestnuts

Apple Stuffed Quail with Sweet Porter Sauce and Chestnuts

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.
Servings 4

Ingredients

  • Sweet Porter Gravy
  • Salt and freshly cracked black pepper to taste
  • 4 ea quail large boneless
  • 2 tbsp olive oil
  • 4 thin slices prosciutto large
  • 1 tbsp melted unsalted butter
  • 2 Granny Smith

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.

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