Recipe for Cajun Quail with Force Meat Stuffing
Quail Cooked Cajun Style with a Deliciously Different Stuffing
Cajun food extracts flavor from every ingredient in the pot. The use of a force meat stuffing broadens the flavor profile of the quail and the sauce.
It is important to remember that while Cajun food is very traditional, it often combines ingredients and techniques from other cuisines. The use of red wine and force meat stuffing is something more suitable to the classic French style of cooking. It is the method of cooking the quail however, which makes this dish decidedly Cajun.
Patience is a virtue as preparing this dish does take some time. The reward is a moist, delicious, and boldly flavored quail, along with a dark, smoky, rich sauce.
Ingredients:
- 8 Quail (cleaned)
- 1lb. Bacon
- 1lb. Ham
- 1lb. Boneless chicken breast
- 3 Eggs
- 1lg. Yellow onion (chopped)
- 4cloves Garlic (chopped)
- 2C Dry red wine
- 3T Olive oil
- 1qt. Water or chicken stock
- 2T Corn starch dissolved in 4T cold water
- 1bunch Green onions (chopped)
- 1bunch Flat leaf parsley (chopped)
- All purpose seasoning to taste
Method:
Grind the ham, bacon, and chicken in a food processor until a very fine texture is reached.
Remove to a bowl adding the eggs and all purpose seasoning (about 4T) to taste. This is a force meat stuffing.
Stuff the cavities of the quail.
Place a large (9qt. or larger) heavy pot over medium-high heat.
When the oil is fragrant and shimmering, add the quail 4 at a time and brown well on all sides.
Note: Browning the quail should take about 30-45 minutes. Adjust the heat down a bit if the skin is browning too quickly or scorching. A very dark brown, almost black color is desired.
Once well browned, remove the quail to a separate plate or pan and set aside.
Add the onions to the pot and cook until translucent.
Add the wine and scrape the bottom of the pot to release the crust that has formed.
Add the water (or chicken stock), the quail, and all purpose seasoning to the pot and cover.
Once boiling, reduce the heat to a slow boil and stir occasionally.
If the liquid reduces by more than ½, add additional water or chicken stock.
Make sure to check the bottom of the pot when stirring, and loosen any sticking that may occur.
The quail are done when the breast meat pulls easily from the bone with a fork.
Add the corn starch and water solution in a steady stream while stirring.
Once returning to a boil, reduce the heat to a simmer.
Taste and adjust seasoning.
Add the green onions and parsley just prior to serving.
Serve over a bed of medium grain white rice.
While this dish takes some time to prepare, it does not require a great amount of attention once the quail are returned to the pot after browning. Cajun food often employs slow cooking methods. This exploits every part of every ingredient used, which yields a rich, bold result.
This recipe compliments the flavor of the quail with the addition of a force meat stuffing. The stuffing also adds additional moisture and fat to an otherwise very lean, and sometimes dry, quail.
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