Mushroom-Stuffed Quail

Name: Mushroom-Stuffed Quail
Cuisine: American
Ingredients: ¼ cup dried mushrooms, such as morels or cèpes; ¼ cup dried mushrooms, such as morels or cèpes; ¼ cup dried mushrooms, such as morels or cèpes; 1 cup warm water; 4 quail; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; 2 bay leaves, halved; ½ cup chicken stock; 1 tablespoon extra-virgin olive oil; 2 garlic cloves, minced

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Another miniature fowl, quail has more inherent flavor than Cornish game hens, so it doesn’t require as heavy a hand with the seasoning.

Ingredients

¼ cup dried mushrooms, such as morels or cèpes
1 cup warm water

Americas
United States
Main course
Gluten-free

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Combine the mushrooms and warm water in a small bowl and soak for 30 minutes.
Prepare the quail, cutting off their necks if necessary. Rub the quail with the oil inside and out, and then salt and pepper them liberally. Drain the mushrooms, reserving their liquid if you plan