This Gator-Stuffed Quail recipe can be served as casual or elegant fare, from dinner parties to barbecues and especially for tailgating.
Gator-Stuffed Quail
Makes 8 servings
Ingredients
- 3 tablespoons minced fresh tarragon
- 2 tablespoons minced fresh basil
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- 8 quail, boned
- 1 pound Alligator Sausage, casings removed (recipe on page 95)
- 12 fresh figs, quartered, or ¼ cup fig preserves
- ¾ cup firmly packed light brown sugar
- ¾ cup honey
- ¾ cup Pernod
- 2 teaspoons green peppercorns
- Garnish: fresh basil, fresh tarragon
Instructions
- Position oven rack in center of oven. Preheat oven to 350°.
- In a small bowl, stir together tarragon, basil, salt, cayenne, coriander, black pepper, and granulated garlic. Season quail generously with tarragon mixture. Stuff each quail cavity with an equal portion of Alligator Sausage, and close cavity with wooden picks. Using butcher’s twine, tie legs at ankle. Place quail, breast side up, on baking sheet.
- Bake for 15 minutes.
- Meanwhile, in a saucepan, combine figs or fig preserves, brown sugar, honey, Pernod, and peppercorns. Cook over low heat, stirring constantly, until heated through and well combined. Taste and adjust seasonings, if desired. Set aside, and keep warm.
- Glaze quail with half of fig sauce, and bake until an instant-read thermometer inserted in thickest portion of quail registers 165°, 10 to 15 minutes more. Glaze quail with remaining fig sauce, and bake for 3 to 5 minutes more. Let stand for 2 minutes before serving. Remove wooden picks. To serve, drizzle with pan drippings. Garnish with basil and tarragon, if desired.
