Quail with Fruit and Nut Stuffing
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8 quail
Salt and freshly ground black pepper
1-1/2 cups orange juice
1/2 cup raisins
3 cloves
1/2 cup dried coarsely chopped apricots
1/2 teaspoon powdered ginger
1 teaspoon grated orange peel
1 cup chopped pecans
olive oil

1.  Preheat oven to hot (450 degrees).

2.  Wash and dry the quail. Sprinkle inside and out with salt and pepper.

3.  In a saucepan combine the orange juice, raisins and cloves. Bring to a
boil, reduce the heat and simmer five minutes. Strain the mixture,
discarding the cloves and reserving the orange juice and raisins.

4.  In a mixing bowl combine the raisins, apricots, ginger, orange peel,
and the nuts. Mix well and use the mixture to stuff the quail.

5.  Place the quail on a rack in a shallow open roasting pan and brush
olive oil. Bake five minutes. Reduce the oven temperature to slow (300
degrees) and bake twenty-five minutes longer, basting frequently with the
remaining orange juice.

6.  Place the quail in a chafing dish. Season the liquid in the roasting
pan with salt and pepper to taste and pour over the quail. When steam rises
from the chafing dish, serve at once. 8 servings

Posted to rec.food.recipes by Pat Gold on June 20, 1995.
Adapted by Patti Vincent