Quail Stuffed with Wild Rice and Orange

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 8 quail
  • 1 large navel orange
  • 1 carrot, finely chopped
  • 2


Peel the skin (without the pith) from the orange in strips. Cut the strips into julienne and blanch for 15 minutes in 1 litre (1¾ pints) of boiling water. Cut the flesh of the orange into segments and set aside.

Sweat the vegetables in 1-2 tablespoons of the butter until they are golden and soft.

Soak the wild rice in cold water for one hour. Simmer gently, covered, in 200 ml (s