Quail Acadie

1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup Pickapepper sauce
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1/2 tablespoon red pepper
2 tablespoons granulated garlic
1/2 tablespoon oregano
1 tablespoon basil
1/2 tablespoon thyme
8 ounces porto bella mushrooms, chopped
1 ounce moral mushrooms
1 cup Orzo pasta
4 semi-boneless quail
4 maple wood smoked bacon slices
6 cups chicken stock
1 tablespoon salt
1 ounce wild rice
1 cup heavy cream
12 leaves fresh basil
3 sprigs fresh thyme
1 teaspoon fresh rosemary
2 teaspoons fresh oregano
2 tablespoons fresh garlic, chopped
1 teaspoon red pepper
2 teaspoons black pepper
2 teaspoons salt
6 ounces pepper
Jack cheese
2 tablespoons jalapeno peppers, chopped
1/4 cup carrot, chopped
1/2 cup yellow onion, chopped
1 red pepper, chopped

Preheat oven to 375F.

To prepare marinade:
Mix all wet ingredients together in large bowl. Make sure oil is mixed well with vinegar. Add sliced onion and all dry seasonings. Blend well.

Wash semi-boneless quail under running water. Pat dry. Place in marinade and refrigerate overnight.

Shred cheese with hand grater; slice mushrooms and carrots. In medium stock pot, place chicken stock and bring to a boil. Add salt and rice; cover and cook until tender. Strain rice through a colander to reserve all liquid.

Place remaining liquid and heavy cream back into stock pot with herb seasonings, cheese and vegetables and bring to a boil. Place Orzo pasta in pot and cook 15 to 20 minutes until tender.

Pasta should absorb all liquid; if not, cook until most of the liquid is gone without scorching pasta. Place on sheet pan to cool. After pasta cools mix wild rice with cooked pasta.

Take quail out of marinade. Place on hot grill for 2 to 3 minutes to mark and for flavor. Open cavity and place pasta stuffing inside bird, packing tightly inside of cavity. Place bacon lengthwise and wrap around bird to close cavity opening so filling will not fall out and keep bird moist.

Place on sheet pan and roast in oven at 375F for 30 to 40 minutes or until internal temperature reaches 145F. Place remaining pasta on plate with quail on top of pasta. Garnish with fresh basil and parsley.

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Cajun Country -- New Iberia, Louisiana