| Ingredients:
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1 C Wild Rice, Cooked
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1/3 C Dried Cherries
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Instructions:
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Mix the two Ingredients together and season with salt and pepper
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Prepare the quail:
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Fill each quail with 3 oz. of rice mixture
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Brush the quail with butter and season with a mixture of salt, pepper, garlic powder & paprika.
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Roast in the oven @ 475*F for 3 minutes (until the quail begin to crisp)
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Turn down the oven to 350*F and finish roasting, about 8-10 minutes
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Serve with Dried Fruit Chutney and Haserot Culinaire Demi Glace de Poulet |