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Boudro's Quail

Boudro's Stuffed, Grilled Quail

This is a delicious way to serve quail—filled with Boudro's delicious stuffing.
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Course Entrées

Ingredients
  

  • 8 quail
  • ½ cup mushrooms chopped
  • 1 ear corn kernels
  • 1 onion diced
  • 1 p¼oblano pepper diced
  • ¼ stalk celery diced
  • 1 bunch green onions chopped
  • 1 Tablespoon garlic chopped
  • ½ cup white wine
  • 1½ cups chicken stock
  • ½ cup toasted pecans
  • ½ cup Parmesan cheese
  • 2 cups wild rice cooked
  • 1 Granny Smith apple cubed
  • ½ cup dried apricots
  • 1 cup day-old bread cubed

Instructions
 

  • Saute corn, onions, peppers, celery, green onion, and garlic for about 5 to 7 minutes. Add mushrooms and season with salt and pepper. Allow mushrooms to cook until soft. Add pecans and white wine and reduce to dry. Add bread and chicken stock and bring to boil. Add wild rice and mix well to blend all ingredients. Cool before stuffing quail. Salt and pepper stuffed quail and bake in 350° oven for approximately 30 minutes, breast side up. Or you can grill the quail over mesquite for about 10 minutes. Makes approx 3 cups (stuffing for 8 quail).
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