Quail Stuffed with Chicken Liverwurst and Bacon

A rich and flavorful twist on a classic dish, this recipe brings together the succulence of quail with a deliciously rich stuffing and a buttery bourbon sauce.

Ingredients

• For the stuffing:

  • 1 lb ground chicken
  • 1/2 lb liverwurst
  • 3 slices of bacon, chopped
  • 4 Tbsp butter
  • 1 cup onions, diced
  • 1/2 cup celery, diced
  • 1 cup mushrooms, diced
  • 1 tsp fresh thyme leaves
  • 1 tsp green onions, chopped
  • 2 Tbsp red wine
  • Pinch of ground nutmeg
  • Salt and pepper to taste

• For the quail:

  • 6 quails
  • 3 1/2 tablespoons of butter
  • 2 Tbsp mixed herbs (oregano, marjoram, tarragon, rosemary, sage)
  • Salt and pepper to taste
  • Butcher’s string for tying

• For the bourbon cream sauce:

  • 3 tablespoons olive oil
  • 1/4 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup sodium-free chicken stock
  • 1/2 cup dry white wine
  • 2 tablespoons minced fresh tarragon (or 2 teaspoons dry)
  • 3/4 cup heavy cream
  • 1/2 cup bourbon
  • Kosher salt and freshly ground black pepper to taste

Instructions

1. Prep the stuffing:

   • In a large sauté pan, melt the butter over medium-high heat. Add the diced onions and sauté for 2 minutes, then add the celery and cook for another 2 minutes. Finally, add the mushrooms and sauté until their juices evaporate and the mixture is dry.
   • Add the ground chicken, liverwurst, chopped bacon, thyme, green onions, red wine, nutmeg, salt, and pepper to the pan. Mix well and let cool slightly.

2. Preheat the oven:

   • Preheat your oven to 400°F (200°C).

3. Prepare the quail:

   • On a baking sheet, crumple a large sheet of foil to create 6 shallow "nests" for the quail. This keeps them upright and ensures even cooking.
   • Pat the quail dry with a paper towel, then season the inside and outside generously with salt and pepper. Stuff each quail with the chicken-liverwurst mixture and secure the openings with a toothpick. Tie the legs together with butcher’s string.

4. Season and roast:

   • In a small bowl, combine the mixed herbs and 3 1/2 tablespoons of butter. Season with salt and pepper, and spread it evenly all over the quails. Roast in the oven for 15 to 20 minutes or until golden brown.

5. Make the bourbon cream sauce:

   • In a medium saucepan over medium heat, heat the olive oil until shimmering. Add the onion and cook until translucent, around 5 minutes. Stir in the minced garlic and cook until golden, about 3 minutes.
   • Pour in the chicken stock, wine, and tarragon. Bring to a simmer and cook until reduced by about a quarter, about 8 minutes.
   • Stir in the heavy cream and bourbon, seasoning to taste with salt and pepper. Cook, stirring occasionally, until thickened and creamy, about 5 minutes.

6. Rest and serve:

   • Allow the quails to rest for at least 10 minutes after roasting. Remove the toothpicks and string before serving.
   • Transfer the roasted quail to a large plate, drizzle with the bourbon cream sauce, and enjoy the feast!

Flavor Profile

This dish is a delightful combination of savory flavors from the chicken, liverwurst, and bacon stuffing. The bourbon cream sauce adds a luxurious buttery richness with a hint of sweetness up top, elevating every bite of perfectly roasted quail.

Let me know if you'd like to adjust any portion further, or if there's anything else you'd like to add!