Roasted Quail Stuffed With A Creole Oyster Dressing

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1/2		Chopped onion
1/2		Celery rib - chopped
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Reserved oyster liquid
2 cups	292g / 10oz	Raw oysters - chopped
3 cups	711ml	Dense day-old white bread - cut 1" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Quail - split
1/2 cup	99g / 3.5oz	Melted unsalted butter

Recipe Instructions

Pre-heat oven to 350 degrees.

Heat oil in a large saute pan. Add shallots, onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes and season with salt and pepper.

To prepare quail, season the quail very well including the inside meat with salt and pepper. Stuff each quail with 2 ounces of the stuffing, and brush with butter. Roast quail about 20 minutes.

This recipe yields 2 main dish or 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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