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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


  • 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


  • 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.