Roasted quail stuffed with veal over goat's cheese grits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Veal stew meat; diced 1\" cubes |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | cup | Chopped onions |
| ½ | cup | Chopped carrots |
| ½ | cup | Chopped celery |
| 2 | Garlic cloves; crushed | |
| ½ | cup | Chopped canned tomatoes |
| 1 | teaspoon | Green peppercorns |
| 4 | cups | Veal stock |
| ½ | Stick Butter; plus | |
| 1 | tablespoon | Butter |
| 8 | Whole Quails; semi-boneless | |
| Bayou Blast; see * Note | ||
| ½ | cup | Melted butter |
| 1 | cup | Madeira |
| 2 | cups | Veal demi-glace |
| 4½ | cup | Milk |
| 2 | cups | Quick white grits |
| 6 | ounces | Goat's cheese; crumbled |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the oven to 400 degrees. In a large saucepan, over medium heat, add the oil. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and ½ cup of the reserved poaching liquid. Season with salt and pepper. Using a sharp knife, split the back of the quail down the middle. Season the quail with Bayou Blast. Divide the stuffing into eighths. Form the mixture into round balls. Place each quail, skin-side down, and place each ball of veal mixture in the center of the quail. Wrap the quail around the stuffing.
Place each quail on a parchment lined baking sheet, breast-side up. Brush each quail with the melted butter. Place the quail in the oven and roast for 20 to 25 minutes. In a saucepan, over medium heat, add the Madeira.
Bring the liquid to a boil and reduce by half, about 4 minutes. Add the reduction and simmer for 2 to 3 minutes. In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm. To serve, spoon the grits in the center of each plate. Place two quails on top of each plate of grits. Spoon the sauce over the quail. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Roasted Quail Stuffed With Veal Over Creamy Goat's Cheese Grits With A Maderia Reduction".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B72)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-08-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.