This elegant roasted quail gets rich flavor from a nutty cranberry-orange stuffing, orange basting sauce, and cranberry glaze.  

Caroline Stuart, New York City, New York
Recipe by Southern Living November 2001

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Recipe Summary

prep:
1 hr 30 mins
cook:
27 mins
additional:
1 hr 4 mins
total:
3 hrs 1 min
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook cranberry juice and sugar in a saucepan over medium heat, stirring constantly, 25 minutes or until sugar melts and mixture thickens. Add cranberries and orange rind; cook, stirring constantly, 2 minutes or until cranberries pop. Remove cranberry glaze from heat; let cool.

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  • Stir together orange juice and melted butter.

  • Spoon about 1/4 cup Cranberry-Orange-Pecan Stuffing into each quail, and tie legs together with string. Sprinkle with salt and pepper; place in a shallow roasting pan. Brush with orange juice mixture.

  • Bake at 325° for 1 hour, basting quail with orange juice mixture every 15 minutes. Broil 5 1/2 inches from heat 3 to 4 minutes or until golden, if necessary. Serve with cranberry glaze. Garnish, if desired min.

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