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:

  • 1/3 lb ground chicken (approximately 5.3 oz)
  • 2 oz liverwurst
  • 1 slice of bacon, chopped
  • 1 Tbsp butter
  • 1/3 cup onions, diced
  • 2 Tbsp celery, diced
  • 1/3 cup mushrooms, diced
  • 1/3 tsp fresh thyme leaves
  • 1/3 tsp green onions, chopped
  • 1 Tbsp red wine
  • Pinch of ground nutmeg
  • Salt and pepper to taste

• For the quail:

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

• For the bourbon cream sauce:

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

Instructions

1. Prep the stuffing:

   • In a sauté pan, melt 1 tablespoon of 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 shallow "nests" for the quail.
   • 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: