Quail is a staple at Brays Island, and with the season starting in just a few months, we thought we would share a favorite recipe from our very own Executive Chef Bryant Withers.
Roasted Brays Quail filled with wild mushrooms & Foie Gras Wrapped with bacon
Yield-6 portions
- Ingredients
- 12 ea. whole cleaned quail
- 2 cups assorted wild mushrooms
- 4 oz. whole butter- melted
- 1# foie gras- diced
- 1 cup diced celery
- 1 cup diced onion
- 2 cups diced white bread
- 1 tbsp. chopped fresh Italian parsley
- 1 tsp. chopped fresh sage
- 2 each whole eggs
- ¼ cup heavy cream
- Sea salt to taste
- Coarse black pepper
- Sliced thin bacon
- Rosemary sprig
Method
Heat butter, sauté onion, celery, add mushrooms, cook till tender. Remove and mix with bread crumbs, herbs and season. Add eggs and cream, mix together to make stuffing. When cool, add diced foie gras to stuffing mix. Season quail, fill cavity of bird with stuffing, wrap with bacon. Drizzle with olive oil and bake 375dg till cooked about 30 minutes or 155 dg internal temp.
To serve: arrange quail with seasonal vegetable, and drizzle with roasted Fond de Volaille (Chicken juice)
Recipe by Brays Island Executive Chef Bryant Withers 2022
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