Roasted Quail Stuffed with Veal over Creamy Goat Cheese Grits with a Maderia Reduction
- 3/4 pound veal stew meat, diced into 1-inch cubes
- Salt and freshly ground black pepper
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 crushed garlic cloves
- 1/2 cup chopped canned tomatoes
- 1 teaspoon green peppercorns
- 4 cups veal stock
- 1/2 stick plus 1 tablespoon butter
- 4 cups fresh bread crumbs
- 8 whole quails, semi-boneless
- Essence, recipe follows
- 1/2 cup melted butter
- 1 cup Madeira
- 2 cups veal demi-glace
- 4 1/2 cups milk
- 2 cups quick white grits
- 6 ounces goat cheese, crumbled
- Emeril's Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Preheat the oven to 400 degrees F.
Add the garlic, tomatoes, peppercorns, and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid.
Using a sharp knife, split the back of the quail down the middle. Season the quail with Essence.
Divide the stuffing into eighths. Form the mixture into round balls. Place each quail, skin side down, and place each ball of veal mixture in the center of the quail. Wrap the quail around the stuffing. Place each quail on a parchment lined baking sheet, breast side up.
Brush each quail with the melted butter. Place the quail in the oven and roast for 20 to 25 minutes. In a saucepan, over medium heat, add the Madeira. Bring the liquid to a boil and reduce by half, about 4 minutes. Add the reduction and simmer for 2 to 3 minutes.
In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm.
To serve, spoon the grits in the center of each plate. Place two quails on top of each plate of grits. Spoon the sauce over the quail.Emeril's Essence:
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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