STUFFED QUAIL WITH HONEY GLAZE
Phyllis Speer
- 1 cup wild rice
- 3 Tbsp. butter
- 1/2 cup onion, chopped
- 1 cup fresh mushrooms, coarsely chopped
- 3 cups water
- 10 to 12 whole quail, skinned
Melt butter in medium sauce pan. Saute onions and mushrooms until soft. Add rice and saute until rice is well coated. Add water. Bring to boil, reduce heat and simmer about one hour until rice is done.
Honey-Orange Glaze
- 4 Tbsp. butter
- Juice from one orange
- 2 to 4 Tbsp. honey
- 1 tsp. orange zest
Melt butter. Add remaining ingredients and mix. Stuff quail with wild rice mixture. Tie legs together with cotton twine. Wrap quail in two layers of cheesecloth. Place quail on rack in roasting pan. Add 1 to 2 cups of water and 1 tablespoon Orange Zest to roasting pan. With pastry brush, apply honey-orange glaze to quail, coating each one thoughtly. Place in pre-heated 400-degree oven. Apply honey-orange glaze every 10 minutes until done. Bake 30 to 45 minutes until golden brown. Serve with remaining rice.
