Stuffed Quail or Cornish Game Hens recipe for the BGE from Richard in FL
Outdora would like to thank Richard Howe from Melbourne, FL for submitting his original Stuffed Quail or Cornish Game Hens recipe for the Big Green Egg. Richard is definitely passionate about his outdoor cooking. He bought his first Kamado grill in the 60s in Southeast Asia and he currently owns 4 Big Green Eggs! Go, Richard!
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Stuffed Quail or Cornish Game Hens
Servings: 6
Yield: 6
Preparation time: 45 minutes
Cooking time: 1 hour
Ready in: 1 hour and 30 minutes
Recipe Type: Main Dish, Poultry
INGREDIENTS:
6 Whole Quail
*****OR*****
1-2 Cornish Game Hens
Stuffing
3 cups Cooked Rice, Basmati preferred
1/2 cup Pignole, Pine Nuts, Pecans, Walnuts, your choice
1/2 cup Chutney
1/4 cup Scallions
Wrap
12 Pieces Bacon
SAUCE
1 Jar Raspberry Jam 4-6 Oz. or Orange Marmalade
Dijon Mustard
Balsamic Vinegar
Lemon Juice
Salt/Pepper
Procedure:
1 Cook Rice, Basmati or Jasmine preferred, Use 1/3 orange juice by volume of total liquid used to cook rice.
2 Mix cooked rice w/ nuts ( pignoles or pecans chopped), chutney, scallions, stuff quail, works well w/cornish game hens, just takes more. ingredients to stuff birds. Use: pepper, salt,poultry seasoning whatever you like for rub.. Stuff birds w/mixture.
3 Wrap birds w/bacon , may take 2-3 pieces to totally wrap quail, cornish lay 2-3 pieces on breast and cook indirect breast up. For quail skewer w/large tooth picks or something else to hold the bacon.
4 Place in oven baking dish on rack to keep drippings underneath or place on BGE and grill using indirect method. Bake 325-350 F for 40-50 minutes until bacon is crispy, Start quail birds breast down, and turn breast up 1/2 way into cook. “V” rack works well for cornish, cook breast up with bacon strips.
Sauce
1 Mix the sauce ingredients in a pan on low heat, add raspberry jam first. Tablespoon Dijon, Tablespoon Balsamic vinegar. Lemon juice and seasoning. Bring to slow boil and stir; adjust to your tastes. Orange marmalade may be substituted for the raspberry.
2 Rest 10 minutes. Serve. If Egging be careful not to let the drippings flare and burn bacon/birds. Great reheated next day.
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