2 ratings

Stuffed Carolina Quail


This recipe screams decadence, with a black truffle and foie gras stuffing. It doesn’t stop there, though. After being stuffed, each quail is wrapped in slices of bacon so that it’s flavorful and dynamic on the outside just as it is on the inside. 


  • 4 semi-bonelss quail
  • 8 Ounces ground pork shoulder
  • 4 Ounces diced foie gras
  • 2 Ounces diced black truffle
  • 1 Ounce cognac
  • 1 whole egg
  • 1 Tablespoon heavy cream
  • 8 slices smoked bacon
  • 1 Tablespoon chopped parsley
  • Salt and pepper, to taste
  • 2 onions, sliced
  • 1 carrot, sliced
  • 1/2 Cup peeled baby turnips
  • 1/2 Cup peeled rutabaga
  • 1/2 Cup peeled parsnips
  • 6 Tablespoons diced butter


Preheat the oven to 350 degrees. 

In a mixing bowl, combine the ground pork and the diced foie gras with the truffle and parsley. Season with salt and pepper to taste when the mixture is well combined and then add the egg and cognac. Add the cream last and then refrigerate the stuffing for at least 1 hour. Stuff each of the quails by pushing the mixture into the birds all the way, and then on a board lay the slices out lengthwise, 2 for each bird. Place each bird in the middle and pull each side of the bacon to cover the quail. The last step will be tie the quail with kitchen string to keep it closed up.

Lay the vegetables out onto a roasting pan and place the quails on top. Cook in the oven for about 40 minutes; basting the quail every 10 minutes with the jucies from the pan. By doing so, you will obtain a nice and caramelized finish to the bird as well as the roasted vegetables. It is very important that you cook all the ingredients in the same pan so that all the flavors really combine.