Stuffed Rotisserie Quail
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 16 whole quails, rinsed, patted dry (2 per person)
  • 1 medium white onion, finely diced
  • 4 cloves garlic, minced
  • 32 ounces pork sausage meat
  • 1 tablespoon oregano, dried
  • 3 tablespoon extra virgin olive oil
  • ½ ounce dried European porcini mushrooms, reconstituted, drain, minced
  • Kosher salt and freshly ground black pepper to taste
Instructions
  1. Rinse the quail under cold water, pat dry with a paper towel and set aside.
  2. In a large saute pan on high heat, add the oil, onions and garlic. Saute until translucent.
  3. Add the minced porcini mushrooms, oregano, salt and pepper to taste and saute for about 5 more minutes. Transfer the mix to a tray to cool.
  4. In a Kitchen Aid with the paddle attachment, add the pork sausage and cool mushroom/onion mix. Turn on low and incorporate all the ingredients.
  5. Using a 2 ounce portion scoop, stuff each bird with the sausage mix. You may need to add a little more, or less depending on size of quail.
  6. Cut 16 pieces of twine to tie the legs together.
  7. Place the stuffed quail onto the spit.
  8. To preheat the grill, remove the two center grill grates directly under where the quail will cook.
  9. Use a disposable aluminum tray under to catch the drippings.
  10. Review this video Bull BBQ Rotisserie if you need to refresh your memory.
  11. Next turn the rotisserie burner knob to medium heat.
  12. For addition heat, turn the two outside burner knobs with the grill grates above to low. Close the lid and get the temperature to set around 350. Adjust the heat as needed to consistently maintain 350 degrees.
  13. Once preheated, open the lid and place the spit onto the rotisserie motor.
  14. Turn the motor on and make sure the birds are spinning properly and then close the lid.
  15. Keeping the lid closed as much as possible, allow the quail to cook for about 25 minutes, internal temp of 165.
  16. Once done, turn off the spit, using the Bull Pit Mitt gloves remove the spit from the grill and carefully remove the quails from the spit.
  17. To plate, place two quail along with creamy polenta and top off with some gravy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/stuffed-rotisserie-quail/