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Quail With Forcemeat

  • Yield: 2 servings


  • 1/2 pound beef stew meat, cut into 1-inch pieces
  • 1 tablespoon plus 2 teaspoons Rustic Rub
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/3 cup chopped, peeled, and seeded tomatoes, or 1/3 cup chopped canned tomatoes
  • 3 bay leaves
  • 2 1/2 cups water
  • 1 tablespoon chopped parsley
  • 1/4 cup dried fine bread crumbs
  • 4 quail, breastbone removed and split down the back (about 3 1/2 ounces each)


  • Season the beef with 1 tablespoon of the rub.
  • Combine the beef, salt, cayenne, onions, celery, carrots, tomatoes, bay leaves, and water in a saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer for about 30 minutes. Remove from the heat and let cool. Remove the bay leaves.
  • When the mixture is cool, put in a food processor and process until it forms a thick paste. Scrape down the sides of the processor bowl with a rubber spatula. Add the parsley and bread crumbs and pulse 2 to 3 times to mix well. Store in an airtight container for 8 hours in the refrigerator.
  • Preheat the oven to 375?F.
  • Lay the quail, skin side down, on a work surface. Season with the remaining 2 teaspoons rub. Divide the forcemeat into 4 equal portions and form into balls. Place a ball in the center of each quail and bring the sides of the bird together to overlap. Put the quail, breast side up, in a shallow baking pan and bake for 25 to 30 minutes, or until lightly brown.
  • Spoon the sauce over the quail and serve immediately.