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Roasted Quail Stuffed With Veal Over Goat's Cheese Grits

The original recipe title as listed is "Roasted Quail Stuffed With Veal Over Creamy Goat's Cheese Grits With A Maderia Reduction".

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3/4 lb 340g / 11ozVeal stew meat - diced 1" cubes
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozChopped onions
1/2 cup 55g / 1.9ozChopped carrots
1/2 cup 55g / 1.9ozChopped celery
2   Garlic cloves - crushed
1/2 cup 31g / 1.1ozChopped canned tomatoes
1 teaspoon 5mlGreen peppercorns
4 cups 948mlVeal stock
1/2   Butter - plus
1 tablespoon 15mlButter
8   Quails, semi-boneless
  Bayou Blast - see * Note
1/2 cup 99g / 3.5ozMelted butter
1 cup 237mlMadeira
2 cups 474mlVeal demi-glace
4 1/2 cups 1066mlMilk
2 cups 474mlQuick white grits
6 oz 170gGoat's cheese - crumbled

Recipe Instructions

* 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 1/2 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B72)

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