Chorizo & Apple Stuffed Quail with Sage-Pepper Jelly
Source: University of Redlands (Bon Appétit Management Company)
This stuffed quail recipe makes for a great and filling dinner option.
Ingredients
8 quail, semi-boneless
1 ½ cups Toasted Cinnamon Cider Brine (recipe below)
6 oz. chorizo
3 diced shallots
1 oz. minced cilantro
1 diced Roma apple
Sage-Pepper Jelly as needed
Kosher salt and pepper to taste
Toasted Cinnamon Cider Brine
Yield: 1 ½ cups
¼ cup dark brown sugar
¼ cup apple cider vinegar
¾ cup apple cider
3 crushed garlic cloves
1 tbsp. Worcestershire sauce
1 cinnamon stick, toasted
3 tbsp. kosher salt
Sage-Pepper Jelly
Yield: 1 cup
1 cup sugar
2 cups unseasoned rice wine vinegar
5 Fresno peppers
5 green jalapeños
2 finely diced shallots
¼ bunch (about 3 tbsp.) sage, julienned
Steps
- French wings and remove legs on quail. Place whole breasts in brine for minimum 3 hours, maximum 24 hours.
- In sauté pan on medium heat, cook chorizo until crumbly. Add shallots and apple; cook until shallots are translucent. Season to taste with kosher salt and freshly ground black pepper.
- Remove from heat and transfer to pan to cool completely. Add minced cilantro to mix, divide evenly into 8 portions and stuff quail breasts.
- Roast quail at 350°F for about 10 minutes, brushing with Pepper-Sage Jelly every 2 minutes until cooked thoroughly.
Toasted Cinnamon Cider Brine
- Combine all ingredients. Stir to dissolve sugar and salt.
Sage-Pepper Jelly
- Combine sugar and vinegar in small saucepan. Bring to a boil. Dice peppers finely.
- Add diced shallots, Fresno and jalapeño peppers. Bring to a boil again and reduce heat to simmer. Reduce to syrup consistency and cool completely. Add sage.
Tips
Can be used as a poultry glaze or coating as finishing touch or as spread with some freshly baked naan bread and cream cheese.