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.
- 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.