Arkansas PBS > Programs > Cooking on the Wild Side > s07 > Cooking on the Wild Side March 2018

Cooking on the Wild Side March 2018

Stuffed Quail with Honey Orange Glaze

  • 10 to 12 whole quail, skinned
  • 1 cup wild rice
  • 3 Tbsp butter
  • ½ cup onion, chopped
  • 1 cup fresh mushrooms, coarsely chopped
  • 3 cups water
  • Cheesecloth

Melt butter in medium sauce pan. Sauté onions and mushrooms until soft. Add rice and sauté until rice is well coated. Add water and bring to a boil. Reduce heat and simmer about one hour until rice is done.

Honey-Orange Glaze

  • 4 Tbsp butter
  • Juice from one orange
  • 2 to 4 Tbsp honey
  • 1 tsp. orange zest

To make glaze, melt butter then add remaining ingredients and mix together.

Stuff quail with wild rice mixture. Tie legs together with cotton twine. Wrap quail in two layers of cheesecloth. Place quail on rack in roasting pan. Add 1 to 2 cups water and 1 tablespoon orange zest to roasting pan. With pastry brush, apply honey-orange glaze to quail, coating each one thoroughly. Place in pre-heated 400-degree oven. Bake 30 to 45 minutes until golden brown. Apply honey-orange glaze every 10 minutes.


  • Breast halves from three ducks
  • 1 bottle Italian salad dressing
  • ¼ cup bourbon
  • 1 tsp. lemon pepper
  • 1 cup flour
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • Canola oil for frying

Cut duck breast into finger size strips. Mix Italian dressing, bourbon and lemon pepper in small bowl. Place duck strips in sealable plastic bag. Pour liquid over duck, seal bag and marinate overnight.

Mix flour, garlic, salt and black pepper in small bowl. Drain duck strips and roll in flour mixture. Fry in hot oil until cooked medium done.Serve with raspberry chipotle sauce or honey.

Turkey Bacon Mushroom Burgers

  • 1 lb. ground turkey thighs
  • ½ cup seasoned bread crumbs
  • 2 Tbsp Worcestershire sauce
  • 1 tsp. salt
  • 1 egg
  • ¼ tsp. liquid smoke
  • 8 slices bacon
  • 4 portabella mushrooms
  • Olive oil
  • Ranch dressing
  • Hamburger buns

Fry bacon and set aside. Mix turkey, bread crumbs, Worcestershire sauce, salt, egg, and liquid smoke in bowl. Make into patties. Brush mushrooms with olive oil. Place patties and mushrooms on grill. Grill on medium until patties are well done and mushrooms are soft. Coat hamburger buns with Ranch dressing. Add mushrooms, bacon and turkey burgers. Add lettuce, tomato and onion, if desired.

Fried Quail with Mushrooms

  • ½ lb. bacon, diced
  • 8 quail
  • Salt & pepper
  • ½ cup brandy
  • 1 cup red wine
  • 1 bunch green onions, sliced
  • 1 stick butter, halved
  • 1 8 oz. package fresh mushrooms, sliced

Cook bacon in heavy skillet until brown. Remove from skillet and place on paper towel to drain. Salt and pepper quail. Brown in bacon drippings until brown. Remove and set aside. De-glaze skillet with brandy. Add red wine and ½ stick butter. When butter is melted, add mushrooms and cook for 5 minutes. Add remaining butter. When melted, place quail back in skillet and simmer for 15 minutes. Serve on bed of rice.