|
Deer Camp Venison or Elk Stew |
Quail With Venison Stuffing | Redfish On The Half Shell |
Quail With Venison Stuffing |
|
| 10 to 12 quail 2 lbs. of ground venison 12 slices of bacon ½ cup of chopped celery ½ cup of chopped onions Salt and Pepper to taste 2 eggs - beaten ¼ Tsp. of cayenne pepper ¼ cup of chicken broth ½ clove of minced garlic 1 stick of margarine or butter 1-½ cups of Stove Top Stuffing Mix (Chicken flavored) or use bread crumbs ¼ cup of mushrooms |
Take each quail and rinse in cool water. Once finished, dry each quail using paper towels. Salt and pepper each quail. Be sure to rub it in. Now set the quail aside and let us make the stuffing. Using 1 stick of margarine or butter, saute the onions, celery, garlic, and mushrooms under medium to high heat in skillet. Now add the ground venison. Continue to stir. Now add cayenne pepper, salt and pepper to taste. Continue to stir. Now take the stuffing mix and moisten with water and drain in a separate bowl. Add chicken broth to the mixture and continue to stir. Now add the moistened stuffing to mixture along with the beaten eggs. Continue to stir. Continue to cook for another 5 to 6 minutes. Now stuff each quail with the venison stuffing. Tie each quail's legs together or use a large toothpick. Wrap each quail in one slice of bacon after stuffing. Take a roasting pan and spray with a non-sticking cooking spray or just pour a little chicken broth in the bottom of the roasting pan. Put all of the bacon wrapped stuffed quail in the roasting pan. If you have any left over stuffing, put it in the roasting pan with the stuffed quail. Cover the pan and cook in a preheated oven at 350 degrees for 55 minutes to an hour and 15 minutes. A tasty meal |
Back to Sportcookbook.com