Boneless Quail Stuffed With Wild Rice and Mushrooms

Name: Boneless Quail Stuffed With Wild Rice and Mushrooms
Yield: 4 to 8 servings
Ingredients: 8 boned quail (see note); ¾ cup cooked wild rice (see recipe); 2 tablespoons butter; 2 tablespoons finely chopped onion; 2 tablespoons finely chopped shallots; ½ cup mushrooms, cut into half-inch cubes; Salt to taste if desired; Freshly ground pepper to taste; 1 tablespoon bourbon; Cream of chicken sauce (see recipe); ¼ cup finely chopped parsley

By Wolfgang Puck

Updated September 10, 2015

Total Time: 1 hour 30 minutes
Rating: 3(9)
Comments: Read comments

Featured in: ALL-AMERICAN MENUS FOR THE ECONOMIC SUMMIT

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Ingredients

Yield:4 to 8 servings

8 boned quail (see note)
¾ cup cooked wild rice (see recipe)
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallots
½ cup mushrooms, cut into half-inch cubes
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon bourbon
Cream of chicken sauce (see recipe)
¼ cup finely chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Prepare the quail and set aside.
Step 2
Cook the wild rice and drain.
Step 3
Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
Step 4
Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
Step 5
Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
Step 6
Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
Step 7
When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.

Tip

In boning quail, use a sharp knife, preferably a boning knife, to cut along each side of the backbone from the neck down. Place skin side down and cut through the tip of the breast bone (wishbone). Using the fingers, carefully pull away breast bone, leaving the meat as intact as possible. Do not bone the tiny thigh and leg bones. As quail are boned, arrange skin side down on a platter.