Quail Stuffed with Wild Rice

Ingredients

Fresh rosemary

1 tablespoon, finely chopped

Fresh thyme

1 tablespoon, finely chopped

Salt

to taste

Pepper

to taste

Garlic

2 cloves, minced

Celery

2 stalks, finely chopped

Onion

1 medium, finely chopped

Butter

2 tablespoons

Chicken broth

2 cups

Wild rice

1 cup

Quail

4, cleaned and prepared for stuffing

Instructions

1. Preheat the oven to 375°F (190°C) and position the rack in the middle.
2. In a medium saucepan, bring the chicken broth to a boil. Stir in the wild rice, then reduce the heat to low, cover, and let it simmer until the rice is tender. This should take about 45 minutes.
3. Meanwhile, in a large skillet, melt the butter over medium heat. Add the finely chopped onion, celery, and minced garlic. Sauté until the vegetables are soft and translucent, which should take about 5 minutes.
4. Once the wild rice is cooked, drain any excess broth and combine it with the sautéed vegetables in the skillet. Season the mixture with salt, pepper, chopped thyme, and rosemary, stirring well to distribute the herbs evenly.
5. Carefully stuff each quail with the wild rice mixture. Arrange the stuffed quail breast-side up in a roasting pan.
6. Roast in the preheated oven for 15-20 minutes, or until the quail are cooked through and the skin is a beautiful golden brown. To ensure the quail are done, the juices should run clear when the thickest part of the thigh is pierced with a skewer.
7. Remove the pan from the oven and let the quail rest for a few minutes before serving to allow the juices to redistribute evenly for a moist, tender bite.