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Hondo Stuffed Quail Recipe

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This recipe for Hondo Stuffed Quail, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 plump quail

Stuffing:
1 large Poblano chile chopped
cup red onion, finely chopped
5 pieces of bacon
cup baby Portobello mushrooms, chopped

Marinade:
cup olive oil
cup balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
salt and pepper to taste

Directions:
Directions:
Finely chop the chile, onion, bacon and mushrooms and mix together. Stuff a small portion of the mixture into the cavity of each quail. Place quail in shallow baking dish. Pour marinade over quail and refrigerate for 1-2 hours. Bake quail at 375 for about 25-30 minutes. Serve with bourbon-infused sweet potato mash.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes to 1 hour

 

 

 

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