Quail Stuffed with Apricot & Wild Rice

(A Chef Darien Favorite)

From the Romance Novel Reservations available on Kindle  or in Paperback


4 Semi-Boneless Quail

4 ounces Dried Apricots

2 cups Wild Rice

4 ounces Marsala

3 tablespoons butter.

4 ounces slivered Almonds

Salt & Pepper to taste.


Day Before.

Soak the Apricots overnight in the Marsala. You could use water or fruit juice if you don’t want to use alcohol.


Preheat Oven to 350 F°

Cut the plumped Apricots into chunks. Reserve any Marsala.

Cook the Wild Rice (about a cup per person)

Saute the almond in 1 tablespoon of butter until they just start to brown (be careful it is very easy to burn them – in fact turn off the heat before you think they are cooked and let the heat of the pan finish the browning).

In a large bowl, combine the Wild Rice, when it is still hot, the cut up apricots and the almonds.

Melt the butter, add the butter to the wild rice mix, stir until combined.

Divide into two (one about 1/3rd, the second the balance). Put the larger amount of the mixture in a covered bowl. This is to be served with the meal. Do not mix with the part of the mix you will use for the next step in the process.

Using a spoon put as much of the wild rice mixture into the Quail. You will have some left over but do not combine this with the larger amount of the rice in the covered bowl!!! If you do not have any more Quail to stuff … you Must discard it!

Place the Stuffed Quail on a rack on a baking sheet and brush any of the remaining Marsala on the outside of each stuffed quail and cook in a preheated 350 F° for 18-25 minutes until the juices run clear.

Serve on the reserved Wild Rice & Apricot Mixture (reheat the covered bowl in the Microwave).

I prefer to drink a Pinot Grigio with this

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