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Apple Roasted Quail

for #12 or #14 Dutch oven

2 or 3 Quail
salt n pepper
1 diced apple
1 diced carrot
1 diced onion
2 strips bacon per Quail
2 cups chicken bouillon
1 cup maple syrup
1 cup applesauce

Wash and clean quail. Pat dry. Salt and pepper the cavities. Stuff each bird with apple-carrot-onion mixture. Lay birds into Dutch oven. Lay bacon pieces over quail and pour bouillon around. Cover and cook for approx 3 hours at a low temp--approx 275 or until birds are tender. Remove Dutch oven from heat. Drain and discard liquid, remove stuffing and bacon. Lay quail back into Dutch oven and continue roasting with more top heat to brown quail. As birds are browning mix the maple syrup and applesauce. When quail look well browned glaze them with the applesauce -maple syrup mixture and cook for 20-30 minutes or until well glazed. Serve with stuffing mixture and white rice or better yet, wild rice The low temp and long cooking time assures tenderness regardless of the age of bird.

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