Wild Mushroom Stuffed Grilled Quail

Wild Mushroom Stuffed Grilled Quail

Semi-boneless quail stuffed with a savory wild mushroom filling and finished over hot coals.

Total 1 hr Makes 4 servings Calories 410/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat

These petite birds are boned through the back, packed with a sautéed wild mushroom and shallot stuffing, then grilled until the skin crisps and the filling turns rich and earthy. The dish draws on classic game-bird technique, pairing well with a simple salad or risotto for an elegant dinner. Butterflying the quail flat on the grill helps the skin crisp evenly while keeping the stuffing moist.

Ingredients

  • 8 semi-boneless quail
  • 2 tablespoons olive oil, divided
  • 8 ounces wild mushrooms (such as cremini, shiitake, and oyster), finely chopped
  • 2 tablespoons shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/3 cup fresh breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 egg yolk
  • 2 tablespoons dry sherry
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 cup chicken stock
  • 1 tablespoon cold unsalted butter, for sauce

Method

  1. Pat the quail dry with paper towels and set them skin-side down on a cutting board, flattening each bird slightly along its cut side.

  2. Heat 1 tablespoon olive oil and the butter in a 9-inch skillet over medium heat. Add the shallot and garlic and cook until softened, about 2 minutes.

  3. Add the chopped wild mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, 8 to 10 minutes.

  4. Transfer the mushroom mixture to a bowl and let cool to room temperature, about 10 minutes.

  5. Stir the breadcrumbs, parsley, thyme, egg yolk, sherry, 1/2 teaspoon salt, and 1/4 teaspoon pepper into the cooled mushroom mixture until evenly combined.

  6. Season the quail inside and out with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  7. Spoon about 2 tablespoons of the mushroom stuffing into the cavity of each quail, then secure the opening with a toothpick or kitchen twine to hold the stuffing in place.

  8. Rub the stuffed quail all over with the remaining 1 tablespoon olive oil.

  9. Preheat a grill to medium-high heat, about 450°F, and oil the grates well.

  10. Grill the quail skin-side down for 5 to 6 minutes until the skin is crisp and golden.

  11. Flip the quail and grill the second side for 4 to 5 minutes, until an instant-read thermometer inserted into the thigh reads 165°F.

  12. Transfer the quail to a platter, remove the toothpicks or twine, and let rest for 5 minutes.

  13. Meanwhile, simmer the chicken stock in a small saucepan over medium heat until reduced by half, about 5 minutes.

  14. Remove the reduced stock from the heat and whisk in the cold butter until glossy. Spoon the sauce over the grilled quail before serving.

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    Wild Mushroom Stuffed Grilled Quail

    These petite birds are boned through the back, packed with a sautéed wild mushroom and shallot stuffing, then grilled until the skin crisps and the filling turns rich and earthy. The dish draws on classic game-bird technique, pairing well with a simple salad or risotto for an elegant dinner. Butterflying the quail flat on the grill helps the skin crisp evenly while keeping the stuffing moist.

    1 hr 4 servings 410 cal

    Ingredients

    • 8 semi-boneless quail
    • 2 tablespoons olive oil, divided
    • 8 ounces wild mushrooms (such as cremini, shiitake, and oyster), finely chopped
    • 2 tablespoons shallot, minced
    • 2 cloves garlic, minced
    • 2 tablespoons unsalted butter
    • 1/3 cup fresh breadcrumbs
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon fresh thyme leaves
    • 1 egg yolk
    • 2 tablespoons dry sherry
    • 1 teaspoon kosher salt, divided
    • 1/2 teaspoon black pepper, divided
    • 1 cup chicken stock
    • 1 tablespoon cold unsalted butter, for sauce

    Method

    1. 1

      Pat the quail dry with paper towels and set them skin-side down on a cutting board, flattening each bird slightly along its cut side.

    2. 2

      Heat 1 tablespoon olive oil and the butter in a 9-inch skillet over medium heat. Add the shallot and garlic and cook until softened, about 2 minutes.

    3. 3

      Add the chopped wild mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, 8 to 10 minutes.

    4. 4

      Transfer the mushroom mixture to a bowl and let cool to room temperature, about 10 minutes.

    5. 5

      Stir the breadcrumbs, parsley, thyme, egg yolk, sherry, 1/2 teaspoon salt, and 1/4 teaspoon pepper into the cooled mushroom mixture until evenly combined.

    6. 6

      Season the quail inside and out with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

    7. 7

      Spoon about 2 tablespoons of the mushroom stuffing into the cavity of each quail, then secure the opening with a toothpick or kitchen twine to hold the stuffing in place.

    8. 8

      Rub the stuffed quail all over with the remaining 1 tablespoon olive oil.

    9. 9

      Preheat a grill to medium-high heat, about 450°F, and oil the grates well.

    10. 10

      Grill the quail skin-side down for 5 to 6 minutes until the skin is crisp and golden.

    11. 11

      Flip the quail and grill the second side for 4 to 5 minutes, until an instant-read thermometer inserted into the thigh reads 165°F.

    12. 12

      Transfer the quail to a platter, remove the toothpicks or twine, and let rest for 5 minutes.

    13. 13

      Meanwhile, simmer the chicken stock in a small saucepan over medium heat until reduced by half, about 5 minutes.

    14. 14

      Remove the reduced stock from the heat and whisk in the cold butter until glossy. Spoon the sauce over the grilled quail before serving.