Roasted Quail Stuffed with Veal over Creamy Goat Cheese Grits with a Maderia Reduction

  • Total: 1 hr 50 min
  • Prep: 1 hr 10 min
  • Cook: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

3/4 pound veal stew meat, diced into 1-inch cubes

Salt and freshly ground black pepper

1 cup chopped onions

1/2 cup chopped carrots

1/2 cup chopped celery

2 crushed garlic cloves

1/2 cup chopped canned tomatoes

1 teaspoon green peppercorns

4 cups veal stock

1/2 stick plus 1 tablespoon butter

4 cups fresh bread crumbs

8 whole quails, semi-boneless

Essence, recipe follows

1/2 cup melted butter

1 cup Madeira

2 cups veal demi-glace

4 1/2 cups milk

2 cups quick white grits

6 ounces goat cheese, crumbled

Emeril's Essence:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Using a sharp knife, split the back of the quail down the middle. Season the quail with Essence.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Emeril's Essence:

Yield: About 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.