Quail Stuffed with Wild Rice Pancetta and Fruit Pressure Cooker Recipe

Recipe Category: Rice


Quail Stuffed With Wild Rice Pancetta And Fruit Pressure Cooker Recipe


SERVES 2 as a main or 4 as a first course – Cooker: 6- to 8-quart – Time: 7 minutes at HIGH pressure

  • 4 (6- to 8-ounce) quail, thawed
  • sea salt and freshly ground black pepper
  • ¼ cup cooked brown rice or wild rice
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon grated orange zest
  • 4 dried apricots, chopped
  • ½ cup seedless green grapes
  • 1 tablespoon olive oil
  • 4 ounces sliced pancetta, chopped
  • 2 large shallots, finely chopped
  • 2 ribs celery, finely chopped
  • ¾ cup Prosecco, Asti Spumanti, or other sweet sparkling wine
  • ½ cup low-sodium chicken broth
  • 1 tablespoon balsamic vinegar


  1. Season the quail inside and out with salt and pepper
  2. In a small bowl, combine the rice, ginger, zest, apricots, and grapes
  3. Divide the stuffing equally between the 4 quail cavities
  4. Truss the legs with kitchen twine
  5. In a 6- to 8-quart pressure cooker over medium high heat, heat the oil
  6. Sear the quail, two at a time, breast side down for 1 minute
  7. Turn over and sear the other side for 1 minute
  8. Transfer to a plate and repeat with the remaining quail
  9. Add the pancetta, shallots, and celery to the pot and cook, stirring a few times, until the vegetables soften, about 2 minutes
  10. Add the prosecco and broth, bring to a boil, and let boil for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon
  11. Return the quail along with any accumulated juice to the pot, nestling them in the cooking liquid
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 7 minutes
  16. Remove the pot from the heat
  17. Open the cooker with the Quick Release method
  18. Be careful of the steam as you remove the lid
  19. Transfer the quail with metal tongs to a deep serving dish
  20. Puree the sauce in the pot with a handheld immersion blender
  21. Taste for and adjust the seasoning with salt and pepper
  22. Stir in the vinegar
  23. Spoon the sauce over the quail and serve 1 per person for an appetizer or 2 as a main course
  24. Dark meat game likes assertive flavors; for lighter white meat game, look for more delicate flavors
  25. For some meats, like bison or venison, you’ll want a simpler side, like mashed potatoes or risotto, that will allow the meat’s distinctive taste to be predominant

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