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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hondo Stuffed Quail Recipe

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This recipe for Hondo Stuffed Quail is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 plump quail

Stuffing:
1 large Poblano chile chopped
½ cup red onion, finely chopped
5 pieces of bacon
½ cup baby Portobello mushrooms, chopped

Marinade:
½ cup olive oil
¼ 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 375º 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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